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Make some deep cuts at the thickest part of the chicken drumsticks.
Mix the marinade A with the chicken, especially rub it into the deep cuts.
Remove the chicken from the refrigerator and wait until it returns to room temperature.
Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying.
Deep-fry over medium heat for six minutes undisturbed.
After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking.
Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F.
Remove the chicken and drain it on a paper towel.