Buttermilk Fried Chicken Drumettes
Ingredients
2 lbs chicken drumettes | ||
2 cups of buttermilk | ||
1 and 1/2 cups flour | ||
kosher salt and fresh cracked black pepper | ||
canola oil for deep frying |
- Add the chicken drumettes in a bowl with 2 cups of buttermilk.
- Cover and refrigerate for 2 hours, turning occasionally.
- Fill a sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
- Place the flour in a shallow dish and season with salt and pepper. Mix well.
- Drain the chicken and shake off the excess buttermilk, then coat in flour.
- Shake off the excess flour then deep fry in batches for 6 to 8 minutes, making sure the oil is not to hot.
- Drain on paper towels.
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