Crispy Cornmeal-Breaded Chicken Drumettes
Juicy chicken drumettes marinated in garlic and spices, then coated in a light cornmeal and flour breading that fries up incredibly crispy and golden. The shake-in-a-container trick makes coating mess-free and quick. Perfect for game day, parties, or a crowd-pleasing weeknight dinner.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken drumettes
- ¾ cup all-purpose flour
- ¾ cup fine cornmeal
- 3 garlic cloves
- 1 fresh red chili (or ½ tsp cayenne pepper)
- ½ tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Oil for frying
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Directions
- 1
Crush the garlic and chili with a pinch of salt using a mortar and pestle until a smooth paste forms.
- 2
In a large bowl, toss the chicken drumettes with the garlic-chili paste, black pepper, salt, olive oil, and smoked paprika until evenly coated.
- 3
Cover and refrigerate for 30 minutes to 1 hour to allow the marinade to penetrate the meat.
- 4
In a large airtight container, combine the flour, cornmeal, and a pinch of salt.
- 5
Add all the marinated drumettes to the container, seal tightly, and shake vigorously until every piece is evenly breaded.
- 6
Remove the drumettes and pat off any excess breading.
- 7
Heat frying oil in a large pan over medium heat (170 °C / 340 °F) for about 3 minutes — do not overheat.
- 8
Fry the drumettes in batches for 8–10 minutes, turning halfway through, until deep golden and cooked through.
- 9
Drain on paper towels and serve immediately.
💡 Chef's Tip
Add ½ tsp turmeric to the breading for a richer golden color. To bake instead, roast at 200 °C (400 °F) for 35–40 minutes, flipping halfway. Serve with garlic aioli or a yogurt-herb dipping sauce.
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Same category — Poultry
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