SPICY FRIED CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Time 3h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
- Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
- Arrange the chicken on a platter and serve.
BREADED CURRY CHICKEN DRUMMIES
These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! They are super easy to make and are baked rather than fried so they save on fat but not on flavor. Boneless, skinless chicken breasts or assorted chicken parts can be used instead of all drumsticks. -Lynn Kaufman, Mount Morris, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.
Nutrition Facts : Calories 380 calories, Fat 24g fat (11g saturated fat), Cholesterol 125mg cholesterol, Sodium 535mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
BEST EVER CHICKEN WING DRUMETTES
Make and share this Best Ever Chicken Wing Drumettes recipe from Food.com.
Provided by Slocook
Categories < 60 Mins
Time 31m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
- Cook in 350°F for 30 minutes.
- Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
- After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
- Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.
AIR-FRYER CRISPY CURRY DRUMSTICKS
These air-fryer chicken drumsticks are flavorful, crispy on the outside and juicy on the inside. Sometimes I'll add some red pepper flakes in addition to the curry powder if I want to spice them up a bit. I like to serve them with chicken-seasoned rice and boiled broccoli. -Zena Furgason, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 180 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 711mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein.
DEEP-FRIED HOT WINGS AND DRUMETTES
Wings and drumettes, deep-fried to a golden brown and coated with hot sauce. Yummy! Yummy! If you like it hotter, by all means dump more hot sauce on. Serve with ranch or blue cheese dressing. Enjoy!
Provided by LEEJEANNINE
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
- Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
- Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
- Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 21.8 g, Cholesterol 170.9 mg, Fat 39.5 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 14.7 g, Sodium 1793.3 mg, Sugar 0.9 g
CURRY FRIED CHICKEN
Provided by Food Network
Time 4h10m
Yield 16 servings
Number Of Ingredients 37
Steps:
- For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
- For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
- For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
- For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
- For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
- Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
- For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.
JAPANESE CHICKEN DRUMETTES
I received this recipe from my friend Karen, when I lived in California. These are good served hot or cold. They are so tasty.
Provided by diner524
Categories Lunch/Snacks
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse off chicken.
- Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15 minutes.
- Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
- Then let it stand for about ten minutes and then refrigerate.
- Can serve warm or cold(I have had them both ways and either way is good).
- Sprinkle with sesame seeds once arranged on platter and garnish with parsley.
Nutrition Facts : Calories 234.7, Fat 5, SaturatedFat 1.4, Cholesterol 46, Sodium 2059.5, Carbohydrate 27.8, Fiber 0.3, Sugar 25.7, Protein 14.7
SPICY DRY FRIED CURRY CHICKEN
This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years.
Provided by Cooldude
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 582 calories, Carbohydrate 8.3 g, Cholesterol 141.9 mg, Fat 44.4 g, Fiber 3 g, Protein 37.4 g, SaturatedFat 16.5 g, Sodium 770.7 mg, Sugar 1.3 g
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- Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).
- Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and ½ cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.
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- Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining ½ cup cilantro. Serve with lime wedges for squeezing over.
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