Main Course

Fried Chicken Drumsticks

September 18, 2018

Whats up foodies?!?! This recipe has been something I’ve been trying to do for a long waaayy overdue time and finally its here! This literally took me an hour to make (if you omit all the filming and camera stuff) and it probably could take even less if I put some hustle behind it. The sauce is perfect for this if you’re a spicy lover otherwise a simple drizzle of honey will do the trick. Hope you guys enjoyed and please let me know any of your tricks to perfect fried chicken.

Start by making a simple spicy mayo from scratch. Crack four eggs into a large mixing bowl. 

Separate one egg yolk for the mayo and set aside other eggs.

In a small bowl with the single egg yolk add 1 tbsp of dijon mustard and 1 tbsp of distilled vinegar. 

Begin whipping up the mixture with a whisk or frother.

Slowly drizzle in 3/4 cup of canola oil.

Whip until you reach a thick mayo constancy.  Transferring to the fridge will help with setting up.

Add a few tablespoons of the fresh mayo to a small bowl along with…

…1 tbsp of spicy mustard…

…1 tbsp each of diced onion, sliced pickled peppers, chopped cilantro, smoked paprika, chili powder, and cayenne pepper.

Add salt and pepper to taste.

Give this a good mix and set in the fridge until ready to use. 

Begin preparing the fried chicken by seasoning 5-6 raw chicken legs with salt and pepper on both sides.

Make the dredge by chopping up 2 tbsp of thyme, sage, and rosemary.

Add the chopped herbs to a bowl along with 2 cups of AP flour…

…1 cup of crushed corn flakes…

…2 tbsp of mixed paprika, chili powder, and cayenne.

Salt and pepper to taste.

Give this a good mix. 

Take each drumstick and give it a toss in the seasoned flour mixture.

Place the dredged drumsticks on a baking sheet topped with a cooling rack.

Take the 3-4 whole eggs from earlier and add 1/4 cup of milk, salt, and pepper.

Give this a good mix.

Coat each dredged drumstick in the egg mixture.

Then one last time, give it a toss in the seasoned flour. Transfer to the baking rack.

Heat a large pot filled halfway up with veggie oil to 370°F. 

Carefully drop in 1-2 drumsticks at a time and fry for 12-15 minutes…

…or until cooked through and golden brown.

Transfer to a paper towel-lined bowl to let excess grease drain. 

When all of the chicken is fried, season with salt and pepper and give a good toss.

Transfer the fried chicken to a serving dish and top with fried herbs to garnish.

Tip into the homemade spicy mayo and ENJOY!

Fried Chicken Drumsticks

Fried Chicken Drumsticks

Ingredients

    Spicy "Mayo":
  • 1 egg yolk
  • 3/4 cup canola oil
  • 1 tbsp dijon mustard
  • 1 tbsp distilled vinegar
  • 1 tbsp diced onion
  • 1 tbsp sliced pickled peppers
  • 1 tbsp chopped cilantro
  • 1 tbsp smoked paprika, chili powder, and cayenne
  • salt and pepper
  • Chicken:
  • 5-6 chicken legs
  • 2 cups ap flour
  • 3-4 whole eggs
  • 1/4 cup milk
  • 2 tbsp paprika, chili powder, and cayenne
  • 2 tbsp chopped thyme, sage, and rosemary
  • salt and pepper

Instructions

  1. Start by making a simple spicy mayo from scratch. Crack four eggs into a large mixing bowl.  Separate one egg yolk for the mayo and set aside other eggs. In a small bowl with the single egg yolk add 1 tbsp of dijon mustard and 1 tbsp of distilled vinegar. Begin whipping up the mixture with a whisk or frother. Slowly drizzle in 3/4 cup of canola oil. Whip until you reach a thick mayo constancy.  Transferring to the fridge will help with setting up.
  2. Add a few tablespoons of the fresh mayo to a small bowl along with 1 tbsp each of diced onion, sliced pickled peppers, chopped cilantro, smoked paprika, chili powder,  and cayenne pepper. Add salt and pepper to taste. Give this a good mix and set in the fridge until ready to use. 
  3. Begin preparing the fried chicken by seasoning 5-6 raw chicken legs with salt and pepper on both sides.
  4. Make the dredge by chopping up 2 tbsp of thyme, sage, and rosemary. Add the chopped herbs to a bowl along with 2 cups of AP flour, 1 cup of crushed corn flakes,  2 tbsp of mixed paprika, chili powder, and cayenne. Salt and pepper to taste. Give this a good mix. 
  5. Take each drumstick and give it a toss in the seasoned flour mixture. Place the dredged drum sticks on a baking sheet topped with a cooling rack.
  6. Take the 3-4 whole eggs from earlier and add 1/4 cup of milk, salt, and pepper. Give this a good mix.
  7. Coat each dredged drumstick in the egg mixture and then one last time, give it a toss in the seasoned flour. Transfer to the baking rack.
  8. Heat a large pot filled halfway up with veggie oil to 370°F.  Carefully drop in 1-2 drumsticks at a time and fry for 12-15 minutes, or until cooked through and golden brown. Transfer to a paper towel-lined bowl to let excess grease drain. 
  9. When all of the chicken is fried, remove the paper towel, season with salt and pepper, and give a good toss. Transfer the fried chicken to a serving dish. Top with fried herbs to garnish, dip into the homemade spicy mayo, and ENJOY!
http://www.byrontalbott.com/fried-chicken-drumsticks/

| Cutting Board | Glass Bowls | Frother | Temperature Gun | Frying Pot |
| Baking Sheet | Silpat | Cooling Rack | Pepper Grinder |

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