Prep 20 mins
Cook 45 mins
Fried Chicken Drumsticks are a favorite of all sorts of people, but it can be a hard dish to prepare. Give it a try!
- 6 chicken legs
- 2 eggs (beaten)
- 4 cups vegetable oil
- 1 cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
- In a large saucepan, heat vegetable oil on medium heat.
- On a large plate, combine flour, cayenne pepper, paprika, and salt.
- Keep beaten eggs in a separate bowl.
- Take 1 chicken leg and cover it is flour mixture.
- Place the chicken leg in eggs and cover it in egg.
- Place the chicken leg back into the flour mixture and cover it again in flour.
- Once oil is hot and ready for frying, place chicken leg into the oil for frying.
- Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
- Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
- Allow plenty of time to cool before serving.
I will never make fried chicken the way I was taught again! This was easy to do and came out perfect! I'm sold!!
Love that I don't have to worry about whether the chicken is cooked. Good flavor. The nutrition info is WAY off. A teaspoon of salt has 2400 mg sodium so there is no way a single leg could have 1084 mg (a chicken leg with skin has less than 200 mg sodium, so I know the increase isn't that). Each drumstick prolly has between 250-500 mg sodium depending on how much breading we pack on.
I have gone from never making fried chicken to using this recipe and loving it. I always thought it was a pain because its hard to tell when the chicken is done on the inside. With this, you know its done from boiling, it just needs a good golden-fried skin. The double dip flour method lends to this.