Refined/all-purpose flour – as required [approximately 1 cup]
White pepper powder – ½ tsp
Salt to taste
Oil for deep frying
Instructions
Wash and pat dry the drumsticks. Make 3 or 4 deep incisions into the thick parts and season with salt and pepper. Make sure the salt goes into the cuts.
Spread the flour on a plate. Beat the eggs with half teaspoon of salt.
Heat enough oil in a wok for deep frying so that the drumsticks should submerge into the oil fully.
Take a drumstick and dip it into the beaten egg. Take it out and place it on the flour so that all the sides are well-coated with flour.
When the oil is medium hot, tip the coated drumstick into the wok. Make sure the oil is not too hot as it will brown the outer coating too quickly leaving the chicken uncooked.
Fry the drumstick on low to medium heat giving enough time to cook the chicken thoroughly. Do not crowd the wok too much as it will be difficult to manage.
To check if the chicken is cooked properly, try to insert a fork into its thickest part and if it goes inside easily, the chicken is done.
Take them out of the wok and place on an absorbent paper to soak any excess oil.
Serve hot with tomato ketch up or red chilli sauce.
Recipe by Flavor Quotient at https://www.flavorquotient.com/?p=85