1/2 cup all-purpose flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 egg
1/3 cup milk
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 teaspoon white sugar
1/4 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon white vinegar
1 egg
1 (4 ounce) can chicken broth
1 chicken drumette
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine 1/2 cup flour, baking powder, baking soda, salt, water and egg, mixing just until incorporated. Stir in milk and soy sauce; mix well. Combine sugar, lemon juice, lemon zest and horseradish. Mix well, then pour over flour mixture covered plate, spreading evenly.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a chicken drumette has dropped onto the bottom of the pan and juices are clear. While the drumette is cooking, heat oil in large skillet over medium heat. Place drumette in pan, and place drumette on rack in oven, facing the opposite direction. Boil chicken drumette slightly, then add to pan and cook on the other side, stirring occasionally (this will be amazing when you see it!).
Remove drumette from oven, and place drumette in pan. Pour chicken broth over drumette, then stir in vinegar and lemon juice. Heat gently, stirring almost constantly.
Meanwhile, heat oil in a small skillet over medium heat. Saute chicken drumettes in panol at least 4 minutes on each side, turning once, until lightly browned. Remove drumettes from pans, and stir in horseradish, Worcestershire sauce and white vinegar. Stir in egg, lemon juice, lemon zest and horseradish. Simmer over low heat for about 20 minutes, stirring occasionally. Remove drumettes from pans, and serve on rack in individual bowls with lemon butter or brandy.