Crispy Chicken Drumsticks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1442
- Total Fat
- 104
- Saturated Fat
- 16
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 70
- Cholesterol
- 313
- Sodium
- 1252
- Total: 2 hr 50 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 35 min
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.