Crispy Chicken Drumsticks

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Canola oil, for frying
  • 1 tablespoon minced garlic
  • 1/4 cup white wine vinegar
  • 1/2 cup whole-grain mustard
  • 3 tablespoons prepared horseradish
  • 1/2 cup chopped rosemary leaves
  • 1/2 cup olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon cracked black pepper
  • 3 pounds chicken drumsticks
  • 2 cups all-purpose flour
Directions
  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F.

  • Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large resealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight.

  • Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving.


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