Clean the chicken drumsticks and pat dry. Set aside and wash your hands

Half the seasonings (rosemary, dried oregano, salt, onion powder, seasoning cube) and sprinkle one part of the seasoning on the chicken and mix.

Add flour, the remaining seasonings and cornstarch and mix.

Coat the chicken drumsticks with mustard enough to cover all the drumsticks. I prefer mustard to using eggs mixture and flour. This reduces all the breading on the chicken and gets a perfect crispy.

TIP:

You can use a paper bag or a ziplock bag to do the mixing, just put the chicken in the bag with the mustard, close the bag and mix.

Coat the chicken drumsticks with the flour mixtures by using another bag or a plate (you can do it on a baking sheet too). Make sure all the chickens are covered.

Separate on a baking sheet (don't forget to shake off the excess flour on the chickens) and set aside.

Heat oil (enough to cover the chicken) in a large dutch oven or fryer and heat up to 350 degrees F.

Drop the chicken 2-3 at a time and fry. Make sure you rotate the chicken while frying, fry until golden brown and the internal cook all through and reaches 165 degrees in temperature.

Drop the fried chicken on a rack to drain all the oil.

Before you fry the next batch make sure the oil is hot and reaches 350 degrees F.

Continue until you fry all the chickens.

Let the chicken cool.

Serve and enjoy.