Prepare a mix of olive oil (REAL), squeezed lemon juice and salt. Whisk until opaque. Add equal weight egg whites (save the yolk) to the previous mixture, and whisk until it is so fully incorporated that it thinks its a person.
Mix breading and spices. It doesn't matter which spices, I often just use a tablespoon of sweet paprika and a teaspoon of hot paprika. A rule of thumb (not for beating your wife) says a fifth of the breading should be an equal mixture of corn starch and baking powder. The remainder can be whatever you like, from white finely ground flour for smooth on the way down - to corn flakes for more crunchy texture.
Take a bunch of chicken drumsticks, throw them in a pot and boil until a white foam appears. Do not discard the foam, that's your stock! Drumsticks will be fully cooked ("well done") while still very soft.
Pull out the drumsticks from the boiling pot one by one, and first cover it with one light coating of breading. Then dip it in the application mixture (yolk/oil), then dip it in the breading again. Repeat this layering process until the meat can no longer be seen, and the curves of it are rounded.
Dump the layered drumstick in simmering (not boiling!) oil until the surface is the color of a white womans bleached anus. Then pull them out. They aren't done yet, but pull them out anyway and place on a plate covered with several bounty quicker picker upper sheets to soak up the oil. Do the previous for all the drumsticks until you have a pile of half finished nuggets on your bounty quicker picker upper sheets.
Place the drumsticks on a grill and put in the oven at 400 degrees until heated throughout (~10 minutes), then pull it out. Take the yolks you saved from step one and brush them on all of the drumsticks, then stick it back in the oven until the yolks are baked in. Pull the drumsticks out again, flip them, and slather the remaining yolk on the unyolked side. Stick it back into the oven until the yolk hardens again. Don't worry about cooking them, they are cooked all the way through from the pot, this is just to sinter the delicious breading onto the meat.
This will give you a multi person serving of perfectly made breaded drumsticks.
Your leftover water from the boiling step will make excellent chicken stock..All that's needed is some chopped carrot and soup pasta, and a bit of simmering to make it a beautiful soup. Chop some fresh parsley for seasoning.
The drumstick/soup combo is a two course meal that takes 45 minutes to prepare and is easy on the ingredients, as both courses literally share some ingredients with each other. It will blow away whoever is lucky enough to taste it. This basic meal is modified by adding a dipping sauce and salad of your choice. For a third course I suggest a rice pudding, which will refresh your taste buds from the chicken meal, leaving you with only a good memory.