Recipe courtesy of Giada De Laurentiis
Spicy Fried Chicken Drumettes
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- Level: Easy
- Total: 3 hr 40 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 3 hr 40 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 4 servings
Ingredients
Chicken:
Breading:
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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.
