Mix the milk and lemon together in a jug small jug and sit for 10 minutes.
Mix the milk mixture together with the salt and egg. Pour over the chicken in a large zip lock bag. Seal and refrigerate overnight, turning once.
Preheat the oven to 100°C and place a rack on a tray for keeping the cooked chicken warm.
Mix Pour Pepper & Me Fry-Yay seasoning into a shallow dish.
Coat each drumstick in marinade then coat in Fry-Yay seasoning, ensuring the whole drumstick is coated. Press in to stick well.
Heat the oil in a heavy based pot over a medium-high heat until it reaches 180°C.
Carefully place drumsticks into oil, a few at a time so it’s not overcrowded. Increase heat a little as the chicken will cool the oil.
Turn after two minutes then turn occasionally over 8 minutes or until the coating is a deep golden brown.