Fried Chicken Drumsticks With Cumin Salt

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.