- 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.
- In a bowl, combine all the ingredients. Set aside.
- Toss the drumsticks in the seasoned flour. Dip in the buttermilk mixture and in the flour again. Set aside on a plate. Fry 5 to 6 drumsticks at a time for about 12 minutes or until a thermometer inserted in the centre of the drumstick reads 82 °C (180 °F). Drain on the baking sheet. Let cool for 5 minutes before serving.
- Serve with coleslaw.