Fried Chicken Drumsticks Recipe
A recipe that I have been eagerly waiting to publish for a long time is the crispy chicken drumstick recipe. Because I know everyone loves it very much. It is a very practical recipe. But often the question of whether chicken should be boiled or not is asked. I do not know if there is such a rule, but I do it by boiling. It gets prepared in a much shorter time. Sometimes I boil the chickens one day before the day I plan to make them and keep them in the fridge. When I do it, I just cover them with flour, eggs and breadcrumbs and fry them. Since breadcrumbs are very easily browned, this process takes only 20 minutes in total.
I said I am boiling the chickens, but I do not boil them until they are dispersed. To check if they are cooked or not just dip a fork to the chickens, if it enters easily it means that they are cooked. When it is over-boiled, the meat begins to separate from the bones, and you cannot easily cover them with flour and egg mixture. Since the chickens are cooked a little while frying in oil, in the last case they are cooked in full consistency.
I especially use cornmeal to grind the chickens, because it makes the chickens more crispy due to its granular structure. But if you don't have it, you can also use wheat flour. While frying, make sure to heat the oil before adding the chickens, otherwise they will absorb too much oil. In order to prevent the oil from splashing, after covering the chickens with egg, cover them with breadcrumbs wholly so that there is no exposed eggy part. Fry them over medium heat. If you fry them on high heat, the outside will be cooked immediately, but the inside will not be cooked, even heated. In low heat, it absorbs too much oil and takes too long to fry.
- 6 chicken drumsticks (skinless),
- 1 egg,
- 1 cup corn meal,
- 1 cup bread crumbs,
- Salt to taste,
- 8 cups of water,
- Vegetable oil for frying.
- In a skillet boil water with salt and pepper addition,
- Add chicken drumsticks and cook until half tender,
- Drain the thighs and let them cool,
- In a bowl beat the egg,
- Coat chicken drumsticks first in corn meal, then egg and then bread crumbs,
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way and heat over medium heat,
- Drop the coated chicken drumsticks into the hot oil,
- Turn the pieces as they brown and do not let them touch each other while frying,
- Work in batches, if necessary check the underside of a piece by lifting it with tongs,
- It should be a deep golden brown,
- Cook the chicken until the pieces are crispy and brown, turning occasionally.