This is a faster version of fried chicken, using everyday pantry items. A quick toss in buttermilk and yellow mustard brings tangy flavor to the chicken, and the cornflake-herb crust offers a nice crunch.
1 ¼ cups buttermilk
2 large eggs
¼ cup plus 2 tbsp yellow mustard
8 chicken drumsticks (about 2 lbs), skin on
Canola or vegetable oil, for frying
3 cups cornflakes, crushed to yield 1 1/2 cups crumbs (about 4 oz)
1 cup all-purpose flour
2 tsp dried thyme
1 tsp granulated garlic
Kosher salt and freshly ground black pepper
¼ cup honey
1. Preheat the oven to 250ºF. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
2. Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
3. Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165ºF on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.
Courtesy of Food Network Kitchen.
Copyright 2017 Television Food Network, G.P. All rights reserved.
See more: Chicken, Fry, Main, Poultry
https://www.foodnetwork.ca/recipe/buttermilk-fried-chicken-drumsticks/20471/