Ingredients 12 chicken drumsticks 40 grams / 1½ oz of butter ¼ cup of crushed cornflakes 1 cup of flour 1 tablespoon of chicken stock powder 2 teaspoons of paprika 1 teaspoon of garlic salt 1 teaspoon of lemon pepper ¼ to ½ teaspoon of chilli powder Ground white pepper Oil for deep frying

Procedure Place the chicken drumsticks in a large saucepan of boiling water. Simmer for 10 to 15 minutes until the drumsticks are almost cooked through. Remove the chicken pieces, drain and remove the chicken skin. Combine the dry ingredients in a plastic bag. Melt the butter and brush over the chicken pieces. Shake the wet chicken pieces in the bag to coat, remove and shake off any excess. Heat the oil in a large saucepan suitable for deep frying. Test the temperature of the oil by dropping a small cube of bread in the fat, it should float to the top immediately and sizzle. Carefully add a few drumsticks at a time, and cook over a medium heat for 4 to 6 minutes, or until the drumsticks are golden and crisp. Test that the chicken is cooked through by pricking the thickest part with a knife and check that the juices are clear. Drain on absorbent paper towels. Keep warm in the oven on a low heat. Repeat with the remaining drumsticks. Serve hot.