8 - 10 Chicken Drumsticks
1-1/2 cups Half and Half (or buttermilk)
2 tsp Lemon Pepper
1 tsp Kosher Salt
1 cup Flour
1 cup Yellow Cornmeal
1 cup Panko Breadcrumbs
2 tsp Kosher Salt
2 tsp Ground Black Pepper
Oil for Frying
Rinse the drumsticks and pat dry with paper towels. In a shallow bowl combine the half and half, lemon pepper and 1 teaspoon salt. Add the drumsticks to the mixture and marinate for 20 minutes.
In a large bowl, combine flour, cornmeal, panko crumbs, 2 teaspoons salt and pepper, and stir. Using tongs, remove the drumsticks from the marinade one at a time, allowing the excess liquid to drain off, then dip the drumsticks into the flour mixture, and place the coated drumsticks on a platter.
In a large heavy-based skillet, heat oil over medium-high heat. When oil is hot and shimmering, carefully add the drumsticks to the oil and fry for 6 - 8 minutes or until crispy, then turn the drumsticks over and cook for about 8 minutes longer, or until the juices run clear. (You may need an additional 3 - 5 minutes if the drumsticks are a bit larger.)
Drain the drumsticks on paper towel lined platter, then serve.