ADVERTISEMENT
Begin by removing the skin and bones from the chicken drumsticks. You’ll need to carefully slice the chicken along the bone to create a "pocket" for the filling. Be sure to leave the meat intact on one side, so the filling can be stuffed inside.
Make the Filling:
Mash the boiled potatoes until smooth. Add the egg, chopped parsley, salt, and pepper to the potatoes, mixing everything together well. The egg will help bind the filling together.
Stuff the Chicken:
Carefully stuff the mashed potato mixture into the hollowed-out chicken drumsticks. Make sure the filling is packed well but doesn’t spill out. You may need to secure the opening with toothpicks if necessary.
Prepare the Breading:
Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow dish. Dip each stuffed drumstick first into the beaten eggs, then coat it thoroughly with breadcrumbs.
Fry the Chicken:
Heat vegetable oil in a deep fryer or large pan over medium heat. Once the oil is hot, carefully lower the breaded chicken drumsticks into the oil. Fry them for about 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Drain and Serve:
Remove the drumsticks from the oil and drain them on paper towels to remove excess oil. Allow them to rest for a few minutes before serving.
Serving and Storage Tips:
ADVERTISEMENT
