Removing Red Stuff from Chicken Drumsticks

How can I get rid of the blood or myoglobin inside chicken drumsticks—that red stuff inside the meat? Some people call it blood, while others refer to it as myoglobin. No matter what it is, how can I remove it before frying drumsticks? I’ve read that it’s not possible to eliminate it, but almost every time I buy cooked chicken drumsticks from a restaurant, they don’t have that red stuff. So what magic do these restaurants use?