Category: Appetizers

Why serve buffalo wings when you can make these delicious buttermilk fried chicken drummettes? For best results, brine drummettes overnight in fridge in mixture of 64 oz water, 1 tbs. salt, 1 tbs. old bay seasoning, and 30-40 whole peppercorns.

INGREDIENTS:

• 3 lbs. chicken drummettes
• 3 cups all-purpose flour
• 24 oz. buttermilk
• 64 oz. peanut oil (or other frying oil, but peanut oil is best)
• 1 tbs. hot sauce (chipotle-flavored is best, but use your favorite)
• 1 tbs. kosher salt
• 1 tbs. freshly-ground black pepper
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tbs. smoked paprika (use standard paprika if unavailable)
• 1 tbs. chipotle chili powder
• 1 tsp. ancho chili powder
• 2 tsp. dried mexican oregano (again, use standard if unavailable)
• 2 tsp. old bay seasoning

STEPS:

• In a dutch oven, heat peanut oil to 350 F. Pour 3 cups flour into a shallow platter and 24 oz. buttermilk in a separate bowl. Mix salt, pepper, garlic/onion/chipotle/ancho powders, paprika, oregano, and old bay in a small dish. Then season flour with appx. 2/3 of the spice mixture (reserving the remaining portion for later use) and stir hot sauce into buttermilk.
• Pat chicken drummettes dry with paper towels. For breading, dredge chicken drummette in flour, shaking off any excess. Then submerge drummette completely in buttermilk mixture. Dredge again in flour and set aside for frying. Repeat until 6-8 drummettes are coated and ready.
• Deep fry 6-8 drummettes at a time in peanut oil for 7-8 minutes. Remove from oil and place on a cooling rack or plate covered in paper towels. Season drummettes immediately with liberal dose of leftover spice mixture. Repeat process with remaining drummettes. Let stand 10 minutes before serving and enjoy!!

Recipe submitted by Brian Granahan.