Prepare the Chicken: Cook the chicken drumsticks until fully cooked. Let them cool slightly.

Remove the chicken meat from the bones and chop it finely.

Make the Filling: Mash the boiled potatoes.

Combine the mashed potatoes with the chopped chicken, egg, parsley, salt, and pepper. Mix well until all ingredients are incorporated.

Shape the Chicken Legs: Moisten your hands with water to prevent sticking.

Shape the chicken mixture into the form of a chicken leg.

Press the mixture firmly to compact it.

Prepare the Breading: In one bowl, whisk the eggs.

In another bowl, place the breadcrumbs.

Bread the Chicken Legs: Dip each chicken leg into the egg mixture, allowing excess to drip off.

Roll the egg-coated chicken leg in breadcrumbs, ensuring it is fully covered.

Repeat the process for a second layer of breading for a crispier crust.

Deep Fry: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).

Carefully lower the breaded chicken legs into the hot oil.

Fry until golden brown and crispy, about 5-7 minutes per side.

Remove the cooked chicken legs to a paper towel-lined plate to drain excess oil.

Serve: Serve hot with your favorite dipping sauce, such as barbecue sauce or honey mustard.

For extra flavor, consider adding other herbs like thyme or rosemary to the chicken filling.

You can adjust the amount of breadcrumbs and eggs based on your preference for the breading thickness.

Be careful when handling hot oil. Use caution to prevent burns.