Ingredients
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
Directions
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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By mooodee
Chicago
on October 08, 2012
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I saw this show and Giada really carries on about how delicious the little drumettes turn out. Well, they are good but nothing exceptional. I could not find smoked paprika after looking in three stores so I used 1 tsp ground chipotle and 1 tsp sweet paprika. I could not taste either after cooking. Maybe I'm just more used to spicy food. After trying the first batch, I improvised a very quick raita for a dipping sauce. I use a Fry Daddy to deepfry and there is no temperature adjustment and I found that 6 minutes frying time was much too long. 5 minutes was fully cooked but these drumettes were pretty small.
By TxButtercup
on October 05, 2012
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Absolutely LOVE this recipe. My husband and teenagers ask for it all the time. I cut the spices in half since my son is sensitve to them. I've also subsititued chicken legs and fry them for 13-20 minutes depending on size. At this point, I just need to invest in a good deep fryer!
By alenazi26_8775529
San Diego , CA
on March 12, 2012
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Hubby loved it....he thought the spices in it were very tasty and perfect... thanks Giada
Read all 18 reviews