PARMESAN DRUMETTES
Steps:
- In a large rectangular pan (lasagna) pour beaten raw egg and add enough water to cover the amount of drumettes you have (I season the water before adding the drumettes). Season mixure of egg and water with Lawry's Seasoned Salt, Lawry's Seasoned Pepper and Lawry's Seasoned Garlic Salt to your taste and then add drumettes. Cover and put in the refrigerator for 30 mins. In a Gallon Zip Lock bag, put 1 or 2 cups of white flour, depending on the amount of drumettes you're using. Season with Lawry's Seasoned Salt, Lawry's Seasoned Pepper and Lawry's Seasoned Garlic Salt and shake bag well, but be careful not to make it TOO salty as this is the coating. Heat oil in frying pan. As oil gets hot, start putting drumettes into the flour to coat it. Fry in oil until nice and brown. As you remove the drumettes, place them on a paper towel and shake all over liberally with parmesan cheese.
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