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Black Pepper Double-Dredged Drumsticks
Andre Lewis

Black Pepper Double-Dredged Drumsticks

Drumsticks need lower oil and more time than cutlets, which is why so many batches come out brown outside and pink at the bone. This crust carries enough cracked black pepper to taste like something, backed by mustard powder rather than cayenne. Double dredging builds the big flaky ridges.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs chicken drumsticks
  • 2 cups cultured buttermilk
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt divided
  • 2 cups all-purpose flour
  • 2 tbsp coarsely ground black pepper
  • 2 tsp dry mustard powder
  • 1 tsp garlic powder
  • 5 cups canola oil

Method
 

  1. Marinate the drumsticks with the buttermilk, Worcestershire and 1 teaspoon salt for 4 to 12 hours in the refrigerator.
  2. Mix the flour, black pepper, mustard powder, garlic powder and remaining salt in a broad bowl.
  3. Dredge each drumstick in flour, dip it quickly back in the buttermilk and pack on a second coat of flour.
  4. Rest the coated chicken for 15 minutes while heating 1 1/2 inches oil to 325°F.
  5. Fry six drumsticks at a time for 14 to 16 minutes, turning every 3 minutes and adjusting the heat to stay between 315°F and 325°F.
  6. Probe the thickest part without touching bone and remove the drumsticks only when they register at least 165°F.
  7. Drain on a rack for 10 minutes and let the oil return to 325°F before frying the second batch.