For this recipe I used drumsticks because it’s what I had in the freezer and I was planning on making jumbo wings to go with my delicious Garlic Buffalo Wing Sauce. However, I’m sure you could use other pieces of chicken and those would fry up just as easily.
- 8 drumsticks
- cayenne pepper
- crushed red chili flakes
- 3/4 c. flour
- 1 T. Cajun seasoning
- 1 tsp. seasoning salt
- 1 tsp. fresh cracked pepper
- 1 tsp. onion powder
- 2 eggs, whisked
- vegetable oil
- Place chicken in an extra-large skillet. Cover with a mixture of mostly milk (add water if you don’t want to use all the milk you have in your fridge). Sprinkle with plenty of crushed red chili flakes, cayenne pepper and paprika.
- Bring to a boil. Gently boil, uncovered, at medium heat allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool.
- Mix flour, pepper, onion powder, salt and Cajun seasoning in a container large enough to roll legs in.
- Scramble eggs together in a similar container as above until the yolks are well-distributed.
- Dry off legs in a paper towel, than roll them in flour. Evenly distribute flour all over the leg. Roll legs in the egg, than back in the flour. Repeat.
- Carefully lower the legs into a pot of vegetable oil that’s been warming up over medium heat. Fry until golden brown and then place on plate lined with paper towel to absorb any excess oil.
The chicken I used was frozen when I stuck it in the skillet. I combined two different recipes to get this super-quick fried chicken recipe as I didn’t have time to wait for the chicken to thaw completely and then thoroughly fry. I needed fried chicken immediately! This recipe results in tender falling off the bone chicken covered in a crispy, crunchy coating.
I cooked my drumsticks one at a time in a small pot. Put enough oil in the pot so that the chicken will be completely covered. If you want to fry your chicken even faster, use a bigger pot and more oil. Turn the chicken over in the pot at least once while the chicken is frying, as the bottom may brown faster than the top.
My only complaint with this recipe is it could have used more salt. Though anyone that knows me well knows that I’m a salt fiend so this recipe as is may be good enough for anyone else.