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Potato-Chip Oven-Fried Drumsticks
Andre Lewis

Potato-Chip Oven-Fried Drumsticks

Kettle chips bring salt, fat and crunch in one ingredient, so the rest of this coating stays simple. Choose plain chips; flavored varieties can burn or turn aggressively salty. The rack and high oven heat crisp the underside while the drumsticks cook all the way to the bone.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs chicken drumsticks
  • 1 cup cultured buttermilk
  • 1 tbsp yellow mustard
  • 1/2 tsp kosher salt
  • 6 cups plain kettle-cooked potato chips crushed to 2 1/2 cups
  • 1/2 cup all-purpose flour
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 tbsp canola oil

Method
 

  1. Heat the oven to 425°F and coat a wire rack set over a sheet pan with the canola oil.
  2. Whisk the buttermilk, mustard and salt in a large bowl and turn the drumsticks through it.
  3. Combine the crushed chips, flour, onion powder and pepper in a shallow pan.
  4. Shake excess buttermilk from each drumstick and press on the chip mixture until evenly crusted.
  5. Arrange the drumsticks on the rack without touching and bake for 20 minutes.
  6. Turn each drumstick carefully and bake for 20 to 25 minutes more until crisp and at least 165°F beside the bone.
  7. Rest on the rack for 8 minutes before serving.