In a bowl, whisk together 1/2 cup honey mustard, 1/2 cup sweet chili sauce, 2 beaten eggs, and sea salt to taste.
Place the 12 chicken drumsticks in a large sealable plastic bag, pour the marinade over the chicken, and seal the bag.
Allow the chicken to chill in the refrigerator for at least 4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place 4 cups of panko bread crumbs in the bottom of a wide dish.
Dredge the marinated chicken in the bread crumbs to coat.
Heat 4 cups of vegetable oil in a large deep pan over medium-high heat.
Gently lay the breaded chicken into the hot oil, and cook until golden brown, 5 to 7 minutes, turning once if needed for even coloring.
Transfer the fried chicken to a baking sheet.
Cook the chicken legs in the preheated oven for about 30 minutes, or until no longer pink at the bone and the juices run clear.
Check the chicken's internal temperature with an instant-read thermometer; it should read 165 degrees F (74 degrees C) near the bone.