Crispy Homemade Breaded Chicken Drumettes
Golden, crunchy, and utterly irresistible — these homemade breaded chicken drumettes are the ultimate crowd-pleaser. The clever shake-and-coat method ensures every piece gets an even, crispy crust with barely any effort. Perfect for weeknight dinners or casual gatherings.
🛒 Ingredients
12 servings
- 12 chicken drumettes or small drumsticks
- 1 cup (150 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Vegetable oil for frying
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Directions
- 1
Season the chicken drumettes generously with salt, pepper, garlic powder, paprika, and dried herbs. Let them rest for 10 minutes so the flavors can penetrate.
- 2
In a large container with a tight-fitting lid, combine the flour and baking powder. Add the seasoned chicken, close the lid, and shake vigorously until every piece is evenly coated.
- 3
Refrigerate the coated drumettes for 20 minutes — this crucial step helps the crust adhere and ensures maximum crispiness when frying.
- 4
Heat oil in a deep skillet or fryer to 170 °C (340 °F). Fry the drumettes in small batches for 12–15 minutes, turning halfway, until deeply golden brown and cooked through.
- 5
Drain on paper towels and serve immediately with your favorite dipping sauce, coleslaw, or a fresh green salad.
💡 Chef's Tip
Swap 2 tablespoons of flour for cornstarch to get an even crunchier crust. Always fry in small batches — overcrowding drops the oil temperature and leads to soggy breading.
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Same category — Poultry
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