Fried chicken drumsticks in 3 variations

Ingredients for 2 servings:

• 6 chicken drumsticks
• Salt
• Oil for frying
• 4 tbsp flour
• 1 tsp sweet paprika powder
• pepper
• 500 ml buttermilk
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Preparation for all variations: Cut a small slit in the skin around the ankle of the chicken drumsticks. Then make a lengthwise cut across the entire drumstick and push the meat to the left and right of the bone, flattening it slightly. Variation 1: Season the meat with salt and pepper. Mix the paprika powder with the flour, coat the drumsticks in it, lightly tap off the excess liquid, and deep-fry in hot oil at 160-170 degrees Celsius. Variation 2: Place the meat in a container, pour the buttermilk over it, and refrigerate overnight. The next day, remove the drumsticks from the buttermilk, pat dry, season with salt and pepper, and coat in the flour mixed with the paprika. Deep-fry in hot oil at 160-170 degrees Celsius. Variation 3: Dust the meat with both paprika powders, the salt, and the potato starch and massage it in vigorously. Deep-fry in hot oil at 160-170 degrees Celsius.