12 skinless chicken drumsticks

2 1 /2 cups (625 ml) buttermilk

1 egg, lightly beaten

Oil, for frying

In a bowl, combine the chicken with the buttermilk. Refrigerate for 6 hours or overnight. Drain the chicken. Keep the buttermilk in the bowl and whisk in the egg. Set aside.

Preheat the oil, setting the deep fryer to 170 °C (325 °F). Line a baking sheet with paper towels.

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