Prep Time: 1 hour to 24 hours (depending on how long you are marinading the chicken). Cook time: 8-10 mins.
Yield: 20 pieces of chicken. Level: Easy.
20 chicken drumsticks or thighs
4 tablespoons suya spice
2 cups all purpose flour
1 table spoon water
1 teaspoon white pepper
Vegetable oil for frying
Salt to taste
Wash chicken drumsticks thoroughly to rid it of excess blood. Pat dry with kitchen paper towel after washing.
Place in a Tupperware and add 3 table spoons suya spice, 1/2 teaspoon white pepper and a sprinkle of salt. Mix thoroughly and leave to marinade for at least 1 hour to 24 hours.
When its time to fry, heat up vegetable oil in a deep pot on medium heat till its sizzling hot.
Transfer flour to another mixing bowl, add 1 table spoon suya spice and salt to taste. Mix thoroughly and set aside.
In another mixing bowl, break in eggs, and a sprinkle of salt. Whisk thoroughly to combine.
Take one chicken drumstick, deep it in egg wash and afterwards in flour mixture. Shake off the excess flour and deep in pot of hot oil. Repeat the process with the remaining drumsticks. Fry 3-4 or more chicken drumsticks at a time, depending on the size of the pot but be careful not to overcrowd the pan so the temperature of the oil doesn’t drop. Fry for about 8-10 minutes or until the skin is golden brown. The frying should take that long so the chicken is cooked perfectly; no one wants to eat a raw chicken.
When it is nice and golden, take the chicken drumsticks out of the oil and lay on a platter that has been lined with kitchen paper towel or on a cooling rack.
To keep it hot and crispy till serving time, pre-heat your oven at 140 degrees celsius, cover the chicken drumsticks with foil and place in the oven.