This fried chicken is made with one of everyone’s chicken parts, the drumstick. It is made with a spicy dipping sauce that goes along with it. YTo start with the dipping sauce, in a small bowl, add in egg yolks, dijon mustard, and vinegar then stir then together with the after that drizzle in a little vegetable oil while constantly stirring until it starts to thicken up. Once set, add in more dijon mustard, along with diced onion, chilies then set it in the fridge until you are ready to dip.
For the chicken legs, season each piece then set it aside, prepare the dredging mixture by thinly slicing rosemary, thyme, and sage then add that to a large bowl along with all-purpose floor and this will make your chicken super crispy. Once everything is in the bowl, mix very well until all the flavors have been dispersed evenly. Coat each drumstick with a generous amount of the seasoned flour then place them on a wire rack, when the chicken is all dredged up, whisk up the eggs with a splash of milk, and some pepper.
Begin to0 dredged the coated drumstick by first dipping them in the egg mixture then in the seasoned flour one more time to get a very crispy coating. One thing to note is to avoid crowding the flour of the egg mixture with the eggs because the chicken won’t get breaded as it should be.
You can use a bigger bowl or work in batches. In a large pot filled about halfway with oil that is at 375 degrees Fahrenheit, begin frying the drumsticks in batches. The chicken will take about 12 to 15 minutes or so but it does depend on the size of the chicken legs that you have. Serve the chicken drumsticks on a plate with the side sauce and enjoy some crispy deliciousness.
- 1 egg yolk
- 3/4 cup canola oil
- 1 tbsp dijon mustard
- 1 tbsp distilled vinegar
- 1 tbsp diced onion
- 1 tbsp sliced pickled peppers
- 1 tbsp chopped cilantro
- 1 tbsp smoked paprika, chili powder, and cayenne
- salt and pepper
- 5-6 chicken legs
- 2 cups ap flour
- 3-4 whole eggs
- 1/4 cup milk
- 2 tbsp paprika, chili powder, and cayenne
- 2 tbsp chopped thyme, sage, and rosemary
- salt and pepper
- Start by making a simple spicy mayo from scratch. Crack four eggs into a large mixing bowl. Separate one egg yolk for the mayo and set aside other eggs.
- In a small bowl with the single egg yolk add 1 tbsp of dijon mustard and 1 tbsp of distilled vinegar. Begin whipping up the mixture with a whisk or frother.
- Slowly drizzle in 3/4 cup of canola oil. Whip until you reach a thick mayo constancy. Transferring to the fridge will help with setting up.
- Add a few tablespoons of the fresh mayo to a small bowl along with 1 tbsp each of diced onion, sliced pickled peppers, chopped cilantro, smoked paprika, chili powder, and cayenne pepper. Add salt and pepper to taste. Give this a good mix and set in the fridge until ready to use.
- Begin preparing the fried chicken by seasoning 5-6 raw chicken legs with salt and pepper on both sides.
- Make the dredge by chopping up 2 tbsp of thyme, sage, and rosemary. Add the chopped herbs to a bowl along with 2 cups of AP flour, 1 cup of crushed corn flakes, 2 tbsp of mixed paprika, chili powder, and cayenne. Salt and pepper to taste. Give this a good mix.
- Take each drumstick and give it a toss in the seasoned flour mixture. Place the dredged drum sticks on a baking sheet topped with a cooling rack.
- Take the 3-4 whole eggs from earlier and add 1/4 cup of milk, salt, and pepper. Give this a good mix.
- Coat each dredged drumstick in the egg mixture and then one last time, give it a toss in the seasoned flour. Transfer to the baking rack.
- Heat a large pot filled halfway up with veggie oil to 370°F. Carefully drop in 1-2 drumsticks at a time and fry for 12-15 minutes, or until cooked through and golden brown. Transfer to a paper towel-lined bowl to let excess grease drain.
- When all of the chicken is fried, remove the paper towel, season with salt and pepper, and give a good toss. Transfer the fried chicken to a serving dish. Top with fried herbs to garnish, dip into the homemade spicy mayo.