Ingredients
- Chicken: 6 to 8 chicken drumsticks (with or without skin, depending on your preference).
- The Marinade:
- 1 tablespoon of mustard.
- Garlic paste or crushed garlic.
- Salt and black pepper.
- A squeeze of lemon juice.
- A pinch of ginger or paprika (optional to enhance the taste).
- The Coating (Triple protection):
- Plate 1: Fluid wheat flour (type T45 or T55).
- Plate 2: 2 to 3 eggs (beaten with a pinch of salt).
- Plate 3: Breadcrumbs.
- For frying: Neutral vegetable oil.
Preparation Steps
1. Cleaning and preparation
Clean the chicken drumsticks with water and lemon or vinegar. Dry them with absorbent paper. Make a few small cuts in the thickest part of the meat so the heat can reach the bone while frying.
2. Seasoning (The basis of taste)
In a large bowl, mix the chicken with the mustard, garlic, salt, pepper and lemon juice. Massage the marinade well onto the meat.
Sala's advice: For best results, allow the chicken to marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
3. The breading workshop
Prepare your three plates in order: Flour → Egg → Breadcrumbs.
- Roll a pestle in the flour and shake off the excess.
- Immerse it completely in thebeaten egg.
- Roll it in the breadcrumbs, pressing lightly so that the crumbs adhere well and cover the entire surface.
4. The frying process
- Heat the oil in a deep frying pan. It should be hot ($170$–$180\text{°C}$), but not steaming.
- Carefully place the drumsticks in the oil. Don't overcrowd the pan, otherwise the temperature will drop and the chicken will become greasy.
- Fry for approximately 12 to 15 minutes turning them from time to time. They should be a beautiful golden brown.
5. Draining
Remove the chicken and place it on a rack or paper towel to remove excess oil. This helps keep the crust nice and crispy.
Serving Tips
These drumsticks are a success served with a green sauce or a simple ketchup/mayonnaise mixture. They go perfectly with:
- Potato or sweet potato fries.
- A fresh coleslaw.
- Fried rice