Crispy Chicken Drumsticks


·         Canola oil, for frying

·         1 tablespoon minced garlic

·         1/4 cup white wine vinegar

·         1/2 cup whole-grain mustard

·         3 tablespoons prepared horseradish

·         1/2 cup chopped rosemary leaves

·         1/2 cup olive oil

·         1 1/2 tablespoons salt

·         1 tablespoon cracked black pepper

·         3 pounds chicken drumsticks

·         2 cups all-purpose flour


In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F.

Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large re-sealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight.

Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving.

1 comment (Add your own)

1. Max wrote:
Tricia:Thank you for dropping by ..yes you can use oven or grill to cook it ..Rose:Thank you dear LCOM:Thank you..yes it's lemeei:thank you Gert:Yes!!! this kind of chicken use for "kai fun" at hawker stall.remember when we was at "Hor Mei" restaurant in Elmhurst,I requested for fried whole chicken and the server told us they didn't sell it anymore..I think they change owner as well as menu..too bad..if not you can taste their fried whole chicken too..daphne:Yes!! the famous hawker stall chic rice chicken!!

Fri, April 27, 2012 @ 6:38 AM

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