Chicken - How to Make Fried Chicken Drumsticks Recipe [Episode 088]

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt maintains tanginess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

cayenne pepper

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika adds flavor without heat.

Prepare a mixture of 2 tablespoons dry minced onions, 1 tablespoon dry oregano, 1 tablespoon cumin, 1 tablespoon fresh ground black pepper, 2 tablespoons paprika, 1 tablespoon dry garlic, 1 tablespoon dry parsley, 1 tablespoon rosemary, and 2 tablespoons adobo.

Rub the mixture onto 16 chicken drumsticks, ensuring they are well coated.

Pour 4 cups of buttermilk over the drumsticks, making sure they are fully covered.

Cover and marinate in the fridge overnight or for at least 4 hours if cooking the same day.

The next day, prepare the dredging flour by mixing 4 cups of all-purpose flour with 2 cups of instant mashed potatoes, 1 tablespoon dry garlic, 2 tablespoons paprika, salt, and pepper to taste.

Dredge the marinated drumsticks in the flour mixture, ensuring they are completely coated.

Let the coated drumsticks rest for about 20 minutes to reach room temperature.

Refill the flour mixture if necessary and coat the drumsticks again.

Heat 4 cups of peanut oil in a large frying pan until it reaches about 300 degrees Fahrenheit.

Fry the drumsticks in the hot oil until the skin is crispy and brown, ensuring the internal temperature is cooked through without burning the crust.

Place the fried drumsticks on a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens