Herb-Fried Drumsticks Recipe
Ingredients
| 36 chicken drumsticks | ||
| Salt | 4 Teaspoon | |
| Flour | 3 Cup (16 tbs) | |
| Paprika | 2 Teaspoon | |
| 2 teaspoons dried thyme or tarragon | ||
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| Corn oil | ||
Directions
Sprinkle drumsticks with 2 teaspoons of the salt.
Combine flour with remaining salt, paprika, and thyme or tarragon.
Dip chicken in buttermilk; then roll in seasoned flour.
Heat corn oil 1/2 inch deep in skillet; place drumsticks in hot oil.
Cook, uncovered, 15 to 20 minutes on each side, turning only once.
Drain well on paper toweling.
Note: Milk may be substituted for buttermilk (decrease flour to 2 cups), but buttermilk is thicker and holds more flour to make a firmer coating.
Combine flour with remaining salt, paprika, and thyme or tarragon.
Dip chicken in buttermilk; then roll in seasoned flour.
Heat corn oil 1/2 inch deep in skillet; place drumsticks in hot oil.
Cook, uncovered, 15 to 20 minutes on each side, turning only once.
Drain well on paper toweling.
Note: Milk may be substituted for buttermilk (decrease flour to 2 cups), but buttermilk is thicker and holds more flour to make a firmer coating.
Chef
