Fried Chicken Drumsticks With Cumin Salt
Recipe: #16955
January 23, 2015
Categories: Chicken, Appetizers, Fathers Day, Game/Sports Day, Sunday Dinner, Deep Fry, No Eggs, Bone-in Pieces, more
"This recipe makes very dark, mahogany-colored drumsticks. From Gourmet, July 1997."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (590.6 g)
- Calories 950.6
- Total Fat - 42.4 g
- Saturated Fat - 12.3 g
- Cholesterol - 380.6 mg
- Sodium - 1712.7 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 2.1 g
- Sugars - 6.2 g
- Protein - 81.2 g
- Calcium - 221.3 mg
- Iron - 5.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin.
Step 2
Add drumsticks and seal bag, pressing out excess air. Marinate drumsticks at room temperature 15 minutes.
Step 3
In another plastic bag combine flour and salt and pepper to taste.
Step 4
In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
Step 5
In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F.
Step 6
Just before oil reaches 345° F. drain half of drumsticks.
Step 7
Add drumsticks to bag with flour mixture and shake to coat, knocking off excess.
Step 8
Using tongs lower floured drumsticks carefully into hot oil.
Step 9
Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes.
Step 10
Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt.
Step 11
Prepare remaining drumsticks in same manner.
Tips
No special items needed.
0 Reviews
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