Kentucky Extra Crispy Sicilian Chicken Drumsticks

Instructions

1. 1

   In a large bowl, dissolve 60g Morton iodized salt in 2 liters of water to make a brine. Add the 8 chicken drumsticks and refrigerate for at least 2 hours, or overnight for best results.

2. 2

   Remove the drumsticks 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 cayenne pepper, 2 teaspoons smoked paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.

4. 4

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

5. 5

   Place 120g panko breadcrumbs in a shallow dish.

6. 6

   Working one drumstick at a time, dredge the chicken in the seasoned flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.

7. 7

   Place the coated drumsticks on a wire rack and let them rest for 15 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, turning occasionally, for 12-15 minutes or until golden brown and cooked through (internal temperature should reach 75°C/165°F).

9. 9

   Transfer the fried drumsticks to a clean wire rack set over a baking sheet to drain excess oil.

10. 10

    Let rest for 5 minutes before serving. Enjoy your Kentucky Extra Crispy Sicilian Chicken Drumsticks!