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Spicy Sicilian Buttermilk Fried Chicken with Mai-Tai Glaze
85 min 1097 kcal per serving Medium
Ingredients
4 Servings
- chicken drumsticks with skin1200 g
- water2000 ml
- Morton iodized salt60 g
- all purpose flour300 g
- baking powder10 g
- buttermilk240 ml
- large eggs2 pieces
- panko breadcrumbs120 g
- Mai-Tai softdrink100 ml
- chili flakes2 teaspoons
- dried basil1 teaspoon
- garlic powder1 teaspoon
Instructions
- 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
Remove the chicken from the brine, rinse under cold water, and pat dry thoroughly with paper towels.
- 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
In a separate bowl, whisk 240ml buttermilk with 2 large eggs until well combined.
- 5
Place 120g panko breadcrumbs in a third shallow dish.
- 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
Place the coated drumsticks on a wire rack and let them rest for 10 minutes to help the coating set.
- 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).
