Tender, golden and flavoursome, these drumsticks are economical and always popular. The chicken is marinated in lemon juice, then quickly fried and finished off in the oven to ensure that it cooks completely and the outside does not burn. Great for a crowd or a picnic.
8 chicken drumsticks, skin on
¼ cup lemon juice
1½ tsp salt
3 cloves garlic, crushed
½ tsp ground black pepper
½ cup Edmonds standard flour
1 cup vegetable oil for frying
1. Arrange the chicken drumsticks in a single layer in a shallow dish. Mix together the lemon juice, 1 teaspoon of the salt, the garlic and half the pepper and pour over the chicken.
2. Cover the dish and refrigerate for 4 hours or overnight. Turn the pieces over in the juice a couple of times.
3. When you are ready to cook, preheat the oven to 180˚C.
4. Drain the chicken legs and discard the lemon juice. Place the flour and the remaining salt and pepper in a large plastic bag and shake the drained chicken in the bag a few pieces at a time, then remove and set aside.
5. Heat the oil in a wok or heavy-based frying pan and brown the chicken pieces, a few at a time, turning once. When the pieces are golden brown, remove from the pan and transfer to a shallow ovenproof dish.
6. Bake in the oven for about 30 minutes or until cooked. Test by inserting a fine skewer into the thickest part of a drumstick; if clear juice runs out the chicken is ready. Drain on paper towels and serve hot or cold.