Spicy Double-Crunch Chicken Drumsticks with Mai-Tai Cooler

Instructions

1. 1

   In a large bowl, dissolve 60g Morton iodized salt in 2 liters of water to make 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 dish, combine 300g all purpose flour, 10g baking powder, 2 teaspoons hot paprika, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Mix well.

4. 4

   In a separate bowl, whisk together 240ml buttermilk and 2 large eggs until smooth.

5. 5

   Place 150g panko breadcrumbs in a third 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. Repeat for all drumsticks.

7. 7

   Place the coated drumsticks on a wire rack and let them rest for 10 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 and keep them crispy.

10. 10

    Serve the spicy double-crunch chicken drumsticks hot, accompanied by chilled Mai-Tai softdrink (800ml, divided among glasses) as a refreshing cooler.