Recipe: Spicy Chicken Drumettes

I saw Giada make a fried version of these a week ago. Since then I’ve wanted to make them especially since the drumette is my favorite part of the wing (who doesn’t favor it, really). I opted to bake mine though and the skin was just as crunchy. The spice mix was also perfect: smoky, savory, punchy.

Spicy Chicken Drumettes
3 lbs. of chicken drumettes
5 cups buttermilk
1 cup AP flour
1 cup panko breadcrumbs
1 tsp. chili powder
1 tbsp. curry powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper

Put your drumettes in a big bowl and cover them with the buttermilk. Refrigerate for at least an hour. Mine chilled for about 2 hours.


Combine the rest of your ingredients to make your spicy breading/crust.


Create a little assembly line for breading, this can get messy.



Bake on 350 degrees for about 35 minutes. You’ll end up with golden, crunchy, delicious drumettes.


About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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3 Responses to Recipe: Spicy Chicken Drumettes

  1. Pingback: Thanksgiving Recipe Redux | Domestocrat

  2. Pingback: The Domestocrat Guide to Spicy Spices | Domestocrat

  3. Pingback: DIY: Homemade Buttermilk | Domestocrat

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