Chicken Drumstick Lollipops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 chicken legs
1/2 cup flour
1/2 cup corn flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 cooking oil
2 cups buttermilk (regular milk will do)
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Directions: |
Directions:On the small end of the drumstick, about an inch above the knuckle, use a sharp knife or kitchen shears to cut the skin and tendons all the way down to the bone and then pull the skin and cartilage off the knuckle. Push all the meat and skin down to form the lollipop ball. Use your knife or shears to remove any excess tendons. Soak drumsticks in buttermilk for 2 hours in the refrigerator. Fill a plastic gallon storage bag with the flours and seasonings. Place three drumsticks in the bag and shake to coat. Repeat. Put the chicken on a raised rack to dry and come up to room temperature, about 30 minutes. Dump the cooking oil in a frying pan over medium high heat. Fry the drumsticks for about 20 minutes, turning frequently to prevent burning. Remove chicken when internal temperature reaches 170º. Place on paper towels. Serve with wing sauce, blue cheese, ranch dressing or Chinese mustard. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Chef Kwok was the owner-chef of a classic, reasonably priced, Chinese restaurant in the old industrial part of Bethesda. There are no industries left around this toney real estate location now, except for a row of low-level shops and cafes on the west end of Bethesda Avenue. His restaurant was there. He retired recently, after nearly four decades and I'll miss him and his signature Peking Duck. He would emerge from his kitchen, carve it at your table, all while chatting with you in his heavy Mandarin accent. As a starter I'd always order the fried chicken wings. He used only the wingette portion, remove one of the bones then slide the meat to one end. They were coated with his seasoned flour and then deep fried. They came out perfectly crispy and molten hot. I'd dip them in Chinese mustard and alternating between panting, coughing and tearing up, I'd thoroughly relish this tortuously delicious experience. I don't have Chef Kwok's deboning skills so I've substituted drumsticks. Gigi loves them.....but not with the mustard.
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