2 chicken drumsticks
1 to 2 cups of cold water
2 Tbsp salt
1/4 cup flour
sprinkling of dry marjoram
2 pinch of dry onion flakes
2 sprinklings of Chef’s Salt
oil for frying
• Wash drumsticks and place them on a paper towel lined plate.
• Cut away the fat and the excess skin and discard.
• Make brine from cold water and salt.
• Add the drumsticks to the brine.
• Cover and place in the fridge for four to six hours, but no longer than twelve.
• Remove drumsticks and dry with paper towels. Discard the brine.
• In a mixing bowl, combine flour, marjoram, onion flakes and Chef’s Salt.
• Add the chicken to the drenching flour and toss to coat.
There is no need to deep fry. Pan frying produces perfectly fried chickens. Unless there is a large batch, oil should come up half way of the thickest part of the meat. Leave space between the pieces and turn them often with a pair of kitchen thongs to ensure uniformity. Good quality peanut or canola oil works, but I prefer light olive oil for frying. Never fry in good quality virgin olive oil it will burn like the dickens. If your pan frying smells up the kitchen, your oil is crude and cheap. Good quality oil on medium heat will not fill up your kitchen with oil haze.
• On medium heat, slowly heat up the oil in a heavy pot.
• Add the drumsticks to the hot oil.
• Fry on both sides for a couple of minutes.
• With a pair of kitchen thongs remove the drumsticks and roll them into the remaining drenching flour again.
• Return drumsticks to the oil and fry on both sides on medium heat.
• Halfway through put a lid over the pot for 4-5 minutes, but keep turning the drumsticks.
• Remove the lid and finish crisping up the drumsticks until golden brown.
• Remove drumsticks from the oil and place on a paper towel lined plate for a couple of minutes before serving.