120 Chicken wing drumlettes
One pound of butter
500 ml olive oil
Dry spices: Chili; salt, pepper etc to taste.
Parch or wash chicken with warm water/drain
Melt a quarter pound of butter and add 125 ml oil (use a skillet with raised sides) at medium heat. Oil raises the cooking temperature and keeps the butter from frothing or burning.
Line counter with plastic. Make a little pile of flour, a bowl of eggs lightly beaten, and a pile of bread crumbs.
Also line cookie sheets with foil.
Dust chicken with flour, dip in egg and roll in breadcrumbs. Fry until very lightly golden and turn over in oil and butter mix.
Then transplant to cookie sheet. Shake spice mixture to taste over the wings. Bake 15-20 minutes at 375 (no need to turn).
Refresh oil/butter with another quarter pound of butter and 125ml of oil roughly after every 30 wings.
Delicious hot or cold! I made this as one of the a finger foods for our holiday open house.