Ingredients

12 chicken drumsticks
3 cups buttermilk
2 packets of Mi Goreng
3 cups of all-purpose flour
1/2 cup cornstarch
Salt & pepper to taste
Vegetable oil
Sliced chilli & coriander (optional)

Method

1. In a large mixing bowl, whisk together buttermilk and Mi Goreng seasoning in a mixing bowl. Add in chicken drumsticks and cover the bowl with plastic wrap. Refrigerate for 2-4 hours.
2. When ready to cook, pour in vegetable oil into a pot and heat to 175 degrees.
3. Combine flour, cornstarch and add salt and pepper to taste. Mix it thoroughly.
4. Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the mix and coat thoroughly. Tap off the texcess mixture.
5. Break up Mi Goreng noodle into bits to coat each chicken piece before frying.
6. Place the chicken drumstick into the hot oil and fry each piece for around 15 minutes each, turning each piece about halfway through, until the chicken is fully cooked. 
7. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.