My kitchen is more like a lab, where I experiment with food. I try things based on my experience and intuition, thinking it will turn out to be great. And 4 out of 5 times it does. This is one of those 4. A fried chicken with 8.6 rating on a mean grader’s scale. Not bad!
- 6 chicken drumsticks with skin on
- 2 cups buttermilk, you can make your own by blending 1 cup yogurt with 1 cup water. Yes thats what butter milk is.
- 3 tsp black pepper, always use freshly crushed.
- 2 tsp garlic salt
- 1 cup graham flour (besan). A great Indian flour for gluten free cooking.
- 1/2 cup rice flour
- 1/4 cup corn starch
- Lots of oil to fry, depends on size of the pan you are using. The oil level should be approximately 1/2 ” deep.
- In a ziplock bag, combine chicken, butter milk, salt and pepper. Let it stand for 30 minutes to 2 hours.
- In another ziplock bag combine all flour, you may add some salt and pepper to this.
- Drip the drumstick one by one and drop it in flour bag. Lock it and coat the drumsticks well with flour.
- Heat oil on medium heat in a moderately deep pan. Do not increase or decrease the heat during entire frying process. You may check if the oil if it’s hot by dipping back end of a wooden spatula or whatever time tested method you may have.
- Then carefully drop one drumstick at a time in the pan. You may fry all or 3 drumsticks at a time, depends on size of your pan. See to it that there is enough room to flip them with a tong.
- This fried chicken needs more care than normal otherwise the coating may fall off. Better is if you fry on each side for 5-6 minutes. And then as needed till it’s crispy light brown.
- Once friend take the chicken out on a mesh and do not drain on paper towels. The crispy coasting may get soggy on the paper towels.
- Trust me, it is simpler than it sounds. Once you make it you will feel like making it everyday.