Bat-Wing Crispy Chicken Drumsticks
Equipment
- Mixing Bowl
- Deep Skillet
- Wire Rack
Ingredients
- 8 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 3 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/4 cup chopped fresh parsley
Instructions
- Place the drumsticks in a large bowl and pour the buttermilk over them. Turn the pieces so each one is fully coated, then cover and refrigerate for at least two hours.
- In a separate bowl, combine the flour, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Stir until the spices are evenly distributed.
- Remove the drumsticks from the buttermilk, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing lightly so the coating sticks well on all sides.
- Heat vegetable oil in a deep skillet or pot to 350 degrees. Fry the drumsticks in batches, turning occasionally, until the coating is dark and crisp and the internal temperature reaches 165 degrees.
- Drain the cooked drumsticks on a wire rack set over a baking sheet. Sprinkle with chopped parsley just before serving.
Notes
Arrange the drumsticks in a loose fan shape on a dark platter so the coated pieces resemble wings in flight. If you want less heat, reduce the cayenne to half a teaspoon. Leftovers reheat best in a 375-degree oven for 10 minutes to restore crispness rather than in the microwave.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Deep Skillet, Wire Rack
Cuisine: American
Equipment: Mixing Bowl, Deep Skillet, Wire Rack