We call these Bill's Drums...it is a simple, no nonsense, delicious way to fix chicken drumsticks. Bill put this together one day for us for lunch, and we have been hooked ever since. If you need a fast and easy meal for dinner, or need a spur-of-the-moment dish for a large crowd, this is great! He asked if I thought it was good enough to post. I said, "Ha! It's a keeper, honey!" Enjoy!
Drumsticks can be prepared with or without the skin. It is delicious either way. Skinless is my preference, and I cannot tell the difference in taste or appearance.
In a plastic bag place the salt, pepper, Montreal Chicken seasoning and 3/4 cup of flour, shake to mix, add the drums, shake to coat.
In a large skillet, melt your Crisco for frying. Fry your drums until golden brown, then transfer them to a Pam sprayed pan, and place the drums in a convection oven and bake for 15 minutes at 450 degrees. The chicken will be tender, juicy and done. If you do not have a convection oven, use a conventional oven and bake the drums at 400 to 425 degrees until done depending on the temperature of your oven. Enjoy!