KFC Style Drumsticks

Ingredients for 4 servings:

• 2 kg chicken drumsticks
• 3 cup(s) flour (200 – 250 ml each) for breading
• 3 eggs
• 0.33 liters of carbonated mineral water
• 1 cup flour
• ½ tbsp salt
• ½ tbsp thyme, dried
• ½ tbsp mustard seeds
• 1 tbsp peppercorns, white
• 1 tbsp black peppercorns
• ¼ tbsp oregano, dried
• 3 cups flour
• 2 tbsp smoked paprika powder
• ½ tbsp ginger powder
• 1 tbsp celery salt
• 1 tbsp garlic salt
• 1 tbsp salt
• frying fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

fried chicken drumsticks

First, prepare the drumsticks and cut them twice against the grain with a sharp knife (this will help them cook faster). Then lightly salt the drumsticks and rub the salt in. If you like them a little spicier, you can also season them with hot paprika powder. Then make the liquid breading by whisking together 3 eggs, 0.33 l mineral water, 1 cup of flour, and salt. Now make the dry breading. To make it, finely chop the thyme, mustard seeds, white and black pepper, and oregano in a spice grinder. Mix the powder together with the other ingredients for the dry breading thoroughly with a whisk. First, coat the drumsticks in regular flour. Then, dip them completely in the liquid breading, then roll them in the spice-flour mixture, pressing it firmly onto the drumsticks. Gradually coat all of the drumsticks in breading and place them on a baking sheet. Preheat a deep fryer to 185 degrees Celsius and fry the drumsticks in batches for 10 minutes. It’s best to fry them in batches of 6 at a time – not too many so that the fryer can maintain the temperature better. After each frying session, remove any larger floating pieces from the oil with a slotted spoon or similar to prevent them from burning in the fat. Tip: If the sticks aren’t being eaten immediately, you can keep them warm in the oven. But be careful – they’ll lose some of their crispiness this way. So before eating, you can turn the oven up to full fan speed and crisp the sticks up again. But they taste best straight from the fryer. I’ve tried a few recipes already, and this one not only gave me the best results, but also required the least preparation time, as the sticks don’t need to be marinated for a day beforehand.