1. Preheat the oven to 200°C. Pat the drumsticks dry with a paper towel. Season them with salt, paprika, pepper, and garlic powder, add oil, and mix well. Bake for 35–45 minutes until nicely browned and cooked through to the bone. Then let them rest for 10 minutes.

2. Boil the potatoes until soft. Drain them, add butter, and mash while still hot.

3. Choose the 2 best bones for the “mega drumsticks.” Carefully remove the meat from these two drumsticks so the bone stays as intact as possible. Remove all remaining meat from the other drumsticks and chop it finely.

4. In a bowl, mix the chopped chicken, mashed potatoes, and grated mozzarella. Add the egg and breadcrumbs and mix well until you get a firm, sticky mixture.

5. Wipe the selected bones dry and lightly coat them with flour. Then press the mixture around the bone, place a slice of cheese in the middle, add more mixture, and shape into a large “drumstick.” Important: don’t make it too heavy, or it may slide off the bone.

6. Prepare three bowls for breading: flour, beaten eggs, and breadcrumbs. Coat each drumstick in flour, then egg, then breadcrumbs. Let rest for 5–10 minutes.

7. Heat oil to 170–175°C. Fry the mega drumsticks for 6–8 minutes until golden brown. Drain on a rack and serve.

Recipe: Jelena