The times in the instructions are based on using the type of pan shown in the blog. Cast iron and other types of pans will have different frying times...

Add oil to the pan, on medium heat. The amount will depend on the size of the pan. Estimate just less than half the depth of the chicken.

Add a stick of butter to the pan.

Wait until the oil/butter is hot. To test, flick a small amount of water into the pan. If the oil sizzles, it's hot enough.

In the meantime, add flour, onion powder, pepper and salt to a gallon size baggie. Mix well.

Add drumsticks to the baggie and shake well until fully coated.

When oil is hot, place the chicken in the pan and put the lid on it.

Now leave it alone for about a half an hour. Lifting the lid lets the heat escape. It's tempting but don't do it. You'll know when it's time by listening to the chicken. Frying is loud. When it starts to quiet down, the frying is done on that side.

Using tongs, gently turn the chicken over. You may need to test to make sure the batter hasn't stuck to the bottom of the pan. If it has, gently use the tongs to release the batter before turning.

The second side doesn't take as long. Start listening for the quieting sounds at about 20 minutes.

When the chicken is crisp and brown on both sides, remove from the pan and place on a rack to allow the oil to drip off the chicken.

Serve and enjoy!