Deep Fried Chicken Drumsticks (Eggless)
This recipe is super yummy. It is heartbreaking when your children love fried chicken so much, due the their allergies they are limited in what they can eat. Most take away places use beaten eggs to make the coating stick and do not always list the ingredients in the seasoning. This has been my go to recipe, especially on movie nights.
Ingredients
14 chicken drumsticks
Butter 50g melted
Milk 350ml
1tsp celery salt or garlic salt
Smoked Paprika (optional)
1 tsp oregano
1 cup semolina/coarse maize meal, (this gives the chicken an added crunch)
1 cup Plain flour
3 cups of oil for frying, dependent on pan size
Method
Add melted butter to the milk to make buttermilk
Pat the chicken dry with paper towels
Cover the chicken with buttermilk, ensure they are fully covered, as you want the mixture to tenderise the chicken. Cover and refrigerate in the marinade for 1 hour, this can also be left overnight
Remove the drumsticks from the buttermilk one at a time and gently pierce the skin to make perforations. I use a pudding fork or the edge of a steak knife. This ensures that the dry mixture completely coats the chicken
Combine all the dry ingredients
Toss the drumsticks in the combined dry ingredients and set aside for at least 30 minutes, preferably on a rack.
In a medium size heavy saucepan, heat the oil to about 365F.
Fry the chicken in batched, for about 12 minutes, turn once at the 6 minute mark.
When deep-frying the trick is to make sure that the oil is over the half way mark of the pan.
Place the cooked drumsticks on paper towel/kitchen roll. This will soak the excess oil from the drumsticks.
Cover loosely with kitchen foil for at least ten minutes to keep warm and your drumsticks are ready to serve.
Tip.
When deep-frying the trick is to make sure that the oil is over the half way mark of the pan.
You want the oil hot but not Smokey. To test when the oil is ready dip the backside of a wooden spoon and if it sizzles your oil is ready.
The chicken is cooked when the juices run dry. Invest in a meat thermometer. They are easy to use and give peace of mind. Insert in thickest part of the drumstick, minimum safe temperature would be 165F. You can get one from here.
Enjoy!!!
