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Rinse chicken well and place in shallow dish. Season with salt and pepper. Pour buttermilk over legs, cover with plastic wrap and refrigerate 4 hours or overnight. Remove chicken from buttermilk and pat dry. Pour oil, at least 2 inches deep, into a large, heavy bottomed fry pan; heat oil to 350 degrees. Preheat oven to 350 degrees. Assemble 3 shallow dishes and fill each one with eggs, flour and bread crumbs. Dip each leg first into the flour, then egg, the roll in crumbs. Transfer each piece to a tray. Cook drumsticks in batches in hot oil until brown on each side, about 4-5 minutes total time. Transfer chicken to a baking sheet fitted with a rack. Bake for 12-15 minutes or until the juices run clear. Serve hot or cold with dipping sauces such as, barbecue sauce, honey mustard, salsa, blue cheese dip, ranch dressing or apricot mustard sauce.
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