I like to add potato starch to the flour coating in many dishes – it helps make extra crispy crusts and skins. These chicken drumsticks are shallow-fried for a brief time to crisp-up and brown the skin, but most of the actual cooking takes place in the oven. So much less oil – and a lot less time at the stove – is required than traditional deep-fried chicken.
Preparation time: 40 minutes
Serves 4 to 5
Grapeseed oil, as needed
¼ cup potato starch
¼ cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon paprika
½ teaspoon mustard powder
¼ teaspoon celery salt
10 chicken drumsticks
- Preheat oven to 400°F.
- In a shallow bowl, whisk together flour, Kosher salt, paprika, mustard powder, and celery salt.
- Place a ¼-layer of oil in a deep skillet or Dutch oven over medium-high heat.
- Dip the drumsticks in the flour mixture to coat well, shaking off any excess.
- When the oil is hot, place the drumsticks into the skillet, making sure not to crowd them. (You will probably need to do two batches.)
- Cook for about 4 minutes on each side, until the skin is browned.
- Transfer to a baking dish and place in oven for about 20 minutes, or until chicken is cooked all the way through. Allow to rest for a few minutes before serving.
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