Recipe(tried): Denver Drumstick Restaurant Fried Chicken (quantity recipe)

The actual quantity ingredients for the chicken batter are as follows.

DENVER DRUMSTICK RESTAURANT FRIED CHICKEN*

7 lbs salt
5 lbs nonfat dry milk powder
2 lbs powdered buttermilk

Mix in a large milkman. Fill milkman to the neck with cold water and mix in dry ingredients with large very large whisper till all ingredients are dissolved.

Roll or toss several pieces of chicken in flour; shake flour or pat flour off chicken (light coat shall remain). Toss or dip chicken in batter mixture; shake excess liquid off chicken. Toss or roll chicken in flour; shake off excess flour.

Drop into a deep fat fryer filled with vegetable oil and at 350 degree F. Fry till pieces of chicken float to the top of oil and is slowly bubbling clear bubbles (wings flat first, then drumsticks and then thighs and breasts last). Remove from oil and enjoy.

I worked at Drumstick on 74th and Federal when I was in high school for 3 years: 1976, 1977, 1978. I know how to make the gravy, etc. The Wishbone restaurant on 92nd and Federal hss the same exact chicken and gravies. I heard a rumor that the owner came from the Drumstick and started his own restaurant and competed against the Drumstick till it closed. Wishbone is still in business today and just as delicious as they and the Drumstick were.

*Slight correction from Drumstick Bob:
The ratio we used in 1978/79 was 7 lbs salt, 2 lbs milk and 1 lb of sweet milk.
For those of you without a scale, it's approx. equal parts of salt, dry milk, and powdered sweet milk.