Instructions:

1600g chicken drumstick 10ml dark soy sauce 10ml oyster sauce 1spice cajun 200g corn starch 400g breadcrumbs 180g eggs Prepping the drumsticks: 1. Using a sharp knife or kitchen shears, cut through the skin and meat of the chicken drumstick, near the end of the drumstick where it is mostly skin on the bone. 2. Carefully slide the skin and meat down toward the meaty end of the drumstick, and then cut a slice through the side of the skin and meat. 3. Turn the meat inside out so the skin is on the inside and meat on the outside and the bone is now bare. Marinade: In a large bowl, with a lid, add the prepared lollipops, soy sauce, oyster sauce, and the Cajun seasoning. Leave in the marinade for 20 minutes Cooking the chicken: 1. Beat the eggs and add to a bowl, place the flour in a separate bowl and the breadcrumbs in another bowl 2. In a large deep bottomed pot or Dutch oven, heat at least 3" deep of oil to roughly 190C. 3. While the oil is heating, remove the chicken from the marinade and dip it into the flour or cornstarch coating the chicken well. Then dip into the eggs. 4. And finally, dip into the breadcrumbs until the meat is completely covered. 5. Place the chicken leg's meat side down into the hot oil leaving the leg out above the oil. 6. Cook for 5 minutes. Then turn and place the legs completely under the oil so the bone is being cooked as well. 7. Cook for an additional 5 to 7 minutes, or until the meat is cooked through and the outside is crispy and golden brown. If unsure, use a meat thermometer at the thickest part of the drumstick to verify that it has reached at least 75°C internally. 8. Remove from the hot oil and drain on paper. Let stand for 5 minutes before serving.