Créé avec l’IA
Spicy Double-Crunch Chicken Drumsticks with Mai-Tai Cooler
90 min 1083 kcal par portion Moyen
Ingrédients
4 Portions
- chicken drumsticks with skin1200 g
- water2000 ml
- Morton iodized salt60 g
- all purpose flour300 g
- baking powder10 g
- buttermilk240 ml
- large eggs2 pieces
- panko breadcrumbs150 g
- hot paprika2 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 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
Remove the drumsticks from the brine, rinse under cold water, and pat dry thoroughly with paper towels.
- 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
In a separate bowl, whisk together 240ml buttermilk and 2 large eggs until smooth.
- 5
Place 150g panko breadcrumbs in a third 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. Repeat for all drumsticks.
- 7
Place the coated drumsticks on a wire rack and let them rest for 10 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).
