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Chicken drumsticks in batter

Battered Fried Chicken Drumsticks

Crispy chicken drumsticks make a great snack to go with a cold beer. We usually make chops in batter—chicken, pork, beef, or other meats—but you can batter and fry whole cuts too. In my case, that's chicken drumsticks. It's on the indulgent side, but it's delicious.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken drumsticks

600

Vegetable oil

100

Dry seasoning (for chicken)

0.5

Ground black pepper

Salt

Eggs (large)

Mayonnaise

Flour

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 63 % 26 g

Carbohydrates 5 % 2 g

290 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 45 min

Step 1:

How do you make battered fried chicken drumsticks? Gather your ingredients. You'll need: chicken drumsticks, vegetable oil, poultry seasoning (or a general chicken spice blend), ground black pepper, and salt.
Step 2:

Rinse the chicken drumsticks and pat them dry. Season the chicken with salt, pepper, and the seasoning blend. Toss well and let sit for 10 minutes.
Step 3:

Now the batter. For it you'll need: mayonnaise, egg, flour, and vegetable oil.
Step 4:

Put the flour in a bowl and add the mayonnaise, egg, and vegetable oil.
Step 5:

Whisk everything together until smooth and lump-free. The batter should have the consistency of thick sour cream. If it comes out too stiff, thin it with another egg or 1–2 tablespoons of milk.
Step 6:

Dip each drumstick thoroughly in the batter so the meat is completely coated.
Step 7:

Heat the vegetable oil in a deep skillet or saucepan. Lower the drumsticks into the hot oil, keeping them from touching each other. Deep-fry over medium heat for 15–20 minutes, until cooked through.
Step 8:

Transfer the battered drumsticks to a paper towel to drain off the excess oil.
Step 9:

Serve with any side dish. They're especially good with oven-roasted potatoes. Enjoy!

Battered chicken can be made in all sorts of ways, and the result is always great. Wings, drumsticks, or fillets come out tender, golden, and flavorful. All you need is to settle on your favorite batter recipe. The simplest chicken batter is made from three basics—eggs, flour, and milk—rounded out with whatever spices you like. The batter is what keeps the meat juicy, so watch its consistency: it shouldn't be too thick or too thin. For an extra-crispy crust, replace part of the flour with cornstarch. Another option is to swap the milk for mayonnaise (plus a little vegetable oil), which gives you a nice thick batter.
One thing to keep in mind: the wrong pan can ruin even the best recipe. A heavy, deep pan holds heat well and keeps the oil temperature steady for frying.
Every cooking oil is only good up to a certain temperature—its smoke point—beyond which it starts to burn and can form harmful compounds, including carcinogens. It's worth knowing which oils hold up best for frying and which are better left out of the pan altogether.
Homemade mayonnaise is the way to go—it tastes better and is better for you. You can also use sour cream or plain yogurt in place of, or blended with, the mayonnaise in whatever ratio you like, which cuts down on the calories.