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Fried chicken is a staple food of the American South. Ancient cultures in Southeast Asia, sub-Saharan Africa, France and Scotland fried chicken, and they brought the dish to the U.S. through immigration and slavery. Drumettes are the choice, meatier section of the chicken wing, resembling a small chicken leg. You can buy drumettes already separated from the virtually meatless wing tip and the bony, hard-to-eat middle wing section. With the proper know-how, It is easy to fry drumettes in hot oil to golden perfection. Drumettes cook quickly and are a tasty, versatile treat that will please any crowd.
Wash the chicken thoroughly under cold, running water. Pat the drumettes dry with paper towels if you will not be adding coating to the chicken. Shake the chicken off to remove some of the water, alternatively, if you are coating the chicken with dry flour. Transfer the chicken to a large bowl.
Sprinkle the chicken with salt and pepper. Add other dry seasonings like onion powder, garlic powder and paprika, if desired. Toss the drumettes around to ensure that all pieces are well seasoned.
Prepare your coating ingredients, if desired. Stir a couple of cups of all-purpose flour with desired seasonings in a large bowl. Also prepare a batter of flour, seasonings and water in a large bowl, for crunchier chicken. Add a little bit of baking powder and/or baking soda to the batter if you choose.
Place 10 chicken drumettes, if you are coating them, into the dry flour mixture. Dip them into the batter, if using. Work in batches to coat the chicken. Place the coated drumettes aside on a wire cooling rack or baking sheet.
Fill a deep, heavy, stainless steel or cast-iron pot with about three inches of oil. Heat the oil over medium-high heat to around 350 to 375 degrees Fahrenheit.
Add the drumettes carefully to the oil in a single uncrowded layer about 10 at a time, turning occasionally with tongs or a slotted spoon. Fry the chicken for about seven to 12 minutes, or until golden brown and cooked through to the center.
Transfer the cooked chicken to a paper-towel-lined serving platter or large plate. Continue to fry the chicken in batches until it is all cooked. Serve as is, or toss in your favorite sauce.
- The Oxford Companion to American Food and Drink; Andrew F. Smith
- Food & Wine: Fried Chicken Littles with All-American Potato Salad
- Serious Eats: Super Bowl Recipe: Honey Dijon Chicken Drummettes
- Ochef: How to Deep-Fry Chicken Wings
- You can fry the drumettes without coating them in flour or batter. The chicken will still be crispy this way, but won't have a crust. Use the dry flour mixture only for a light, crisp coating. Dip the flour-coated drumettes in batter for a crunchier, thicker coating. The addition of baking soda and/or baking powder to the batter creates an extra crispy crunch.
- Try serving fried drumettes for dinner with french fries and green salad. Fried drumettes are also a great addition to a spread at any party.
- Toss the fried drumettes in a mixture of hot sauce and butter for tasty Buffalo wings. They are also delicious dunked in barbecue sauce or a blend of soy sauce, ginger and honey.
- Do not use pots with nonstick coatings for frying. The coating can break down in high heat, damaging the cookware and leaving pieces of the coating in your food.
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