Hive Top Chef - Crispy Fried Lemon & Herb Chicken Drums

My family loves fried chicken, as do I, but not the thickly battered chicken pieces from the old Colonel's drive-through restaurants!

I was curious to find out a little more about this jolly old man and discovered that the colonel started selling fried chicken from his roadside restaurant in Kentucky, during the Depression years. He was not keen on deep-frying the chicken, and pan-frying took way too long, so he modified commercial pressure cookers into pressure fryers. He appears to be one of the pioneers of restaurant franchising.
Quite interesting reading about the history of KFC.

I don't really have a recipe as it depends on the number of chicken pieces, but will share my fuss-free method.

I first season the chicken pieces with a really nice green fish & chicken spice I buy from a local spice shop. They do not list the ingredients, only mention 'herbs, salt, spices, and garlic'.
All I can say is that it really is an excellent fish and chicken seasoning that I always have in my spice drawer.
I place the pieces into a flat dish, pour freshly squeezed lemon juice over, thinly slice the lemon rind, and place between the chicken pieces - I used drumsticks - and top with fresh Rosemary and Thyme.
Cover with cling wrap and marinade for at least 2 hours to let the flavours draw in.

Lemon slices are removed and chicken drumsticks pre-cooked in the microwave for about 10 minutes.
200ml flour and 1 tablespoon of the secret ingredient Green Spice goes into a plastic container with a lid.

Chicken drumsticks are drained, and tossed in while still warm, lid closed and container shaken to cover chicken pieces in the flour mix.

I do like cooking with Olive Oil, but not when frying chicken or fish, so poured a thin layer of Canola Oil into my heavy-based Bauer Pan, heated the oil to medium-high heat, placed chicken pieces in, and browned both sides.

Covered it with a lid thereafter, leaving a gap between the lid and pan, and turned the heat down to medium, to slowly fry the pieces till they're cooked through and golden brown and crispy on the outside.

Drained on a paper towel to get rid of the excess oil.

My family was very happy to have fried chicken on the menu, served with sweet potato oven chips - not deep-fried, the Colonel would have approved I think:), and coleslaw on the side, and what was meant to be a mild peri-peri sauce, but ended up being fiery hot, so most of that was left untouched!
There was not a morsel of crispy coating left on anyone's plates though!