Sicilian Spicy Chicken Drumsticks with Mai-Tai Softdrink

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 8 hours 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 shallow bowl, whisk together 250g all purpose flour, 10g baking powder, 2 teaspoons chili powder, 1 teaspoon dried oregano, and 1 teaspoon garlic powder.

4. 4

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

5. 5

   Place 100g panko breadcrumbs in a third shallow bowl.

6. 6

   Working one drumstick at a time, dredge each drumstick 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

   Preheat oven to 200°C (400°F) or heat oil in a deep fryer to 180°C (350°F) if frying. For oven-baking, place drumsticks on a baking sheet lined with parchment paper and bake for 35-40 minutes, turning once, until golden and cooked through. For frying, cook drumsticks in batches for 10-12 minutes until crispy and cooked through.

9. 9

   Remove drumsticks and let rest for 5 minutes before serving.

10. 10

    Serve the Sicilian Spicy Chicken Drumsticks hot, accompanied by 800ml of chilled Mai-Tai softdrink.