Crispy Chicken Drumsticks with Parsley Salad

Ingredients

• 2 chicken drumsticks
• Salt
• black pepper (freshly ground)
• paprika powder (hot)
• 3 tbsp Flour
• 2 Eggs
• 80 g breadcrumbs
• 80 g parsley
• 2 red onions
• 2 lemons
• 2 tbsp olive oil
• 4 tbsp white balsamic vinegar
• oil for frying
• lemon wedges for garnish

Instructions

1. 1.

   Wash the chicken drumsticks, pat dry and cut in half. Rub with salt, pepper and paprika powder. Place the halves side by side on a board and dust with flour; flip and coat the other side.

2. 2.

   Beat the eggs in a tall dish and whisk with a fork. Shake off excess flour from the chicken and dip each half in egg, then press firmly into breadcrumbs to coat. Heat frying oil in a pot or deep fryer to 170°C (hot enough when bubbles start rising around a wooden spoon handle held in the oil).

3. 3.

   Meanwhile wash and dry the parsley, remove leaves from stems, and roughly chop. Peel the onions and slice into thin half-rings. Mix both together, squeeze juice of one lemon, season with vinegar and olive oil.

4. 4.

   Fry the chicken drumsticks in batches for 10-15 minutes until golden brown. Plate the drumsticks with the parsley salad, garnish with lemon wedges, and serve.