Crispy Chicken Drums with Just a Kiss of Heat Air Fryer Recipe

"This chicken recipe offers just a bit of heat, but it is not short on flavour!! The combination of the Frank’s RedHot sauce with the panko and Parmesan breading make these drumsticks sinfully delicious!! The coating is nice and crispy and the inside is so tender and juicy. Keep in mind that there is a 2 hour sit time for the brine so make sure you set enough time aside for this step. If following a gluten free diet, simply sub the regular panko for gluten free panko."

Original is 2-3 servings

Metric US

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Ingredients

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2 pounds chicken drumsticks (6 to 8)
2 cups water
2 tablespoons coarse salt
1/3 cup Frank’s RedHot sauce

1/2 cup gluten free or regular panko breadcrumbs
1/4 cup shaker style Parmesan cheese
1 teaspoon ground black pepper

Nutritional

Serving Size: 1 (781.8 g)
Calories 863
Total Fat - 48.6 g
Saturated Fat - 13.4 g
Cholesterol - 425.2 mg
Sodium - 7959.2 mg
Total Carbohydrate - 15.8 g
Dietary Fiber - 1.3 g
Sugars - 3 g
Protein - 86.1 g
Calcium - 211 mg
Iron - 4.5 mg
Vitamin C - 1.7 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Mix the water and salt in a re-sealable plastic bag and shake until salt is dissolved.

Step 2

Add the chicken and seal the bag, removing as much of the air as possible.

Step 3

Refrigerate for 2 hours.

Step 4

Remove the chicken from the brine and discard brine.

Step 5

Pat chicken pieces dry with paper towels and set aside.

Step 6

Pour the hot sauce in a bowl and mix in the chicken, stirring until well coated.

Step 7

Mix together the panko, Parmesan cheese and pepper in a re-sealable plastic bag and shake to mix.

Step 8

Meanwhile preheat your air fryer for a couple of minutes.

Step 9

Place the chicken pieces, a few at a time in the panko mixture and shake to coat.

Step 10

Place the coated chicken pieces in the preheated air fryer and cook at 360 degrees Fahrenheit for 20 minutes, turning the pieces over after 10 minutes.

Step 11

Poke the largest piece of chicken with a fork, pulling some of the meat away from the bone, to see if it is cooked. If the juices are running clear at the bone and there is no blood, it is cooked. If not cooked add another 3 to 5 minutes to the cook time. This will depend on how thick your chicken pieces are.