Eightyrecipes
Fried Chicken Drumsticks
Chicken drumsticks marinated in salted milk, dredged in seasoned flour and deep fried at 350°F until the crust is deep golden and the meat is juicy.
Ingredients
Chicken
- 6-8 chicken drumsticks 1.2 to 1.5 kg / 2.6 to 3.3 lb
Marinade
- 2 cups milk 500 ml
- 2 teaspoons salt 8 g
- 3/4 teaspoon black pepper 3 g
Coating
- 2 1/2 cups all-purpose flour 300 g
- 1 1/2 teaspoons salt 6 g
- 1 teaspoon black pepper 4 g
- 1 teaspoon garlic powder 4 g
- 1 teaspoon onion powder 4 g
For frying
- oil for deep frying enough to submerge or half submerge the chicken
Instructions
- In a large bowl, mix the milk, salt and black pepper. Add the drumsticks and make sure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for the best result.
- In a separate bowl, mix the flour, salt, black pepper, garlic powder and onion powder.
- Remove each drumstick from the marinade, allowing the excess to drip off. Dredge in the flour mixture, pressing firmly to create an even coating.
- Heat the oil in a deep pan or pot to 175°C (350°F).
- Carefully place 3 or 4 drumsticks into the hot oil. Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and fully cooked through.
- Remove and place on a wire rack or kitchen paper. Let rest for 5 minutes before serving.
Notes
Nutrition values are an estimate. Total time includes 2 hours of marinating. Keep the oil at 175°C (350°F) and fry only 3 or 4 drumsticks at a time, as overcrowding drops the temperature and makes the coating greasy. Chicken is cooked at an internal temperature of 165°F (75°C). Rest on a wire rack, not kitchen paper, to keep the underside crisp.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating