Créé avec l’IA
Kentucky Extra Crispy Sicilian Chicken Drumsticks
90 min 1123 kcal par portion Moyen
Ingrédients
4 Portions
- chicken drumsticks with skin8 pieces (about 1200g)
- water2 liters
- Morton iodized salt60 grams
- all purpose flour300 grams
- baking powder10 grams
- buttermilk240 ml
- large eggs2 pieces
- panko breadcrumbs120 grams
- cayenne pepper2 teaspoons
- smoked paprika2 teaspoons
- black pepper1 teaspoon
- garlic powder1 teaspoon
- dried oregano1 teaspoon
Instructions
- 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
Remove the drumsticks 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 cayenne pepper, 2 teaspoons smoked paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.
- 4
In a separate bowl, whisk 240ml buttermilk with 2 large eggs until well combined.
- 5
Place 120g panko breadcrumbs in a shallow dish.
- 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
Place the coated drumsticks on a wire rack and let them rest for 15 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, turning occasionally, for 12-15 minutes or until golden brown and cooked through (internal temperature should reach 75°C/165°F).
