Créé avec l’IA
Sicilian Spicy Chicken Drumsticks with Mai-Tai Softdrink
75 min 938 kcal par portion Facile
Ingrédients
4 Portions
- chicken drumsticks with skin8 large (about 1200) g
- water2 liters
- Morton iodized salt60 g
- all purpose flour250 g
- baking powder10 g
- buttermilk240 ml
- large eggs2 pieces
- panko breadcrumbs100 g
- chili powder2 teaspoons
- dried oregano1 teaspoon
- garlic powder1 teaspoon
- Mai-Tai softdrink800 ml
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 8 hours for best results).
- 2
Remove the drumsticks from the brine, rinse under cold water, and pat dry thoroughly with paper towels.
- 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
In a separate bowl, whisk 240ml buttermilk with 2 large eggs until well combined.
- 5
Place 100g panko breadcrumbs in a third shallow bowl.
- 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
Place the coated drumsticks on a wire rack and let them rest for 10 minutes to help the coating set.
- 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.
