Ingredients:
- ½ cup honey mustard
- ½ cup sweet chili sauce
- 2 eggs, beaten
- salt to taste
- 12 chicken drumsticks
- 4 cups panko bread crumbs
- 4 cups vegetable oil for frying
Steps:
Blend together the honey mustard, chili sauce, eggs, and sea salt in a bowl and whisk. Place the chicken drumsticks in a large, sealable ziplock plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in the refrigerator for approx. 4-5 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat.
Gently place the breaded chicken into the hot oil until golden brown, frying for approx. 5 to 7 min., turning once if needed to get even brown coloring; transfer to a baking sheet.
Cook the chicken legs in the preheated oven until cooked and the juices run clear, approx. 30 min..Enjoy!