I have some drumsticks thawed, how do I make fried chicken?

Answer 1

Make three "dipping stations"

Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour & a little extra seasonings

Dip in second bowl which contains two eggs beaten.

Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.

Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.

Answer 2

You need a big, deep pot. 4 qt size or bigger.
Fill pot with lots of oil (2 and a half quarts at least.)
I recommend using Wesson vegetable oil.
Crack 3 eggs and empty them into a big ziplock baggie.
Add a cup of milk to the baggie. Zip it closed. Shake
to mix the egg and milk.
In another big ziplock baggie add 2 cups corn meal,
1 cup flour, 1 teaspoon garlic powder, 1 teaspoon
ground black pepper, half a teaspoon of salt, 1 teaspoon of onion powder. Zip the baggie closed. Shake to mix well.
Open baggie with egg and milk. drop in a drumstick. zip closed.
shake. open bag remove drum stick. put on plate. Repeat with all
drumsticks.
Open baggie with flour mix, Drop in wet eggy drumstick. Zip closed. Shake. Remove place on different plate. Repeat with all drumsticks.
Heat oil in pan until it bubbles. Drop in drumsticks. Fry until golden brown.
To ensure chicken gets cooked completely, place on microwave safe dish and zap on high for 2 minutes after frying.

Answer 3

Hi !!!!
Here is one of the recipes that I use. You can use any part of the chicken you care to use. Since I am from Texas, I love how the use of buttermilk & theses spices make the crust taste.

BUTTERMILK FRIED CHICKEN

Ingredients needed:

1/4 cup salt
1/4 cup Essence, plus 2 tablespoons
2 tablespoons granulated sugar
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups flour
Peanut oil, for frying
**********************************************************************
******HERE ARE THE INGREDIENTS TO MAKE EMERIL"S ESSENCE:

EMERIL'S ESSENCE CREOLE SEASONING

Ingredients needed:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

**********************************************************************
*** Fried Chicken Recipe Continues...

1. Combine the salt, 1/4 cup of the Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.
2. Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combine.
3. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.
4. Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.
5. Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.

(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)

Serve hot or at room temperature.

Yield: 4 to 8 servings

***********HERE IS A BONUS RECIPE FOR YOU:

Cream Gravy

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

Answer 4

roll your drumsticks in flour mixed with Lawry's salt, fry the chicken in hot oil for about 10-15 minutes on each side, you want your oil hot, but not so hot your chicken will burn, just enough to make it crispy on each side, then put in oven at 350 for about 25 minutes.

Answer 5

http://tim.rocketry.org/cooking/fried_chicken/