DEEP FRIED CHICKEN DRUMSTICKS IN A BUTTERMILK BRINE
INGREDIENTS
8 Chicken Drumsticks
1 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 Tablespoons Black Pepper
2 Tablespoons Kosher Salt
2 Tablespoons Paprika
2 Teaspoon Cumin
2 Cups of flour
1 Tablespoon Cornstarch
1 Quart of Buttermilk
Vegetable oil for frying
DIRECTIONS
In a medium bowl mix, buttermilk, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon black pepper, 1 tablespoon kosher salt, 1 tablespoon paprika, 1 teaspoon cumin. Put chicken in a large container and pour over chicken, cover, and refrigerate for 4 hours.
After 4 hours remove chicken from the fridge and let sit for 1 hour to get room temperature. In a medium size bowl mix, flour, cornstarch, and the rest of the seasonings, dredge chicken in flour and fry in 2 batches, not to over crowd the fryer, fry for at least 13-14 minutes. Enjoy!
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