Spicy Sicilian Buttermilk Fried Chicken with Mai-Tai Glaze

Instructions

1. 1

   In a large bowl, dissolve 60g Morton iodized salt in 2 liters of water to create a brine. Submerge the 8 large chicken drumsticks in the brine, cover, and refrigerate for at least 2 hours (up to overnight).

2. 2

   Remove the chicken from the brine, rinse under cold water, and pat dry thoroughly with paper towels.

3. 3

   In a large bowl, whisk together 300g all purpose flour, 10g baking powder, 2 teaspoons chili flakes, 1 teaspoon dried basil, and 1 teaspoon garlic powder.

4. 4

   In a separate bowl, whisk 240ml buttermilk with 2 large eggs until well combined.

5. 5

   Place 120g panko breadcrumbs in a third shallow dish.

6. 6

   Dredge each drumstick first in the seasoned flour mixture, then dip into the buttermilk-egg mixture, and finally coat with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

7. 7

   Place the coated drumsticks on a wire rack and let them rest for 10 minutes to help the coating set.

8. 8

   Heat oil in a deep fryer or large heavy pot to 175°C (350°F). Fry the drumsticks in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 75°C/165°F).

9. 9

   While the chicken is frying, prepare the Mai-Tai glaze: In a small saucepan, bring 100ml Mai-Tai softdrink to a simmer over medium heat. Reduce by half until slightly thickened, about 5-7 minutes. Set aside.

10. 10

    Once the chicken is cooked, drain on paper towels. Brush each drumstick generously with the Mai-Tai glaze.

11. 11

    Serve hot and enjoy your Spicy Sicilian Buttermilk Fried Chicken with Mai-Tai Glaze!