Spicy Fried Chicken Drumettes

Total Time:
3 hr 40 min
10 min
3 hr
30 min

4 servings

  • Chicken:
  • 12 (11/4 pounds) chicken drumettes
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons cayenne pepper
  • Breading:
  • 1/2 cup all-purpose flour
  • 1/2 cup plain bread crumbs
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for frying
  • Kosher salt, for seasoning
Watch how to make this recipe.
  • Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.

  • Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.

  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.

  • Arrange the chicken on a platter and serve.

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