2 large fresh Chicken Drumsticks (deboned)
Cut into four pieces for each deboned chicken drums
Salt and Pepper to taste
2 tablespoon of turmeric powder
1 tablespoon of corn flour
Wrap the chicken pieces and leave to marinate for 2 hours in the fridge.
Take the chicken out from the fridge hour and half before deep frying.
Heat up the wok over high temperature.
Put the coated chicken and deep fry until both sides are golden brown and cook thoroughly.
Place the chicken on paper towel to drain off excess oil.
I used the “Happy Call” pan to fry these chicken pieces.
Firstly, there is no splashing of oil over high heat and I use minimal quantity of cooking oil.
Make sure you do not turn the chicken until the skin has become golden brown.
Leave the chicken skin intact. The oil from the chicken skin will make the chicken crispier.