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.

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

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

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

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
This entry was posted in Baking, Recipes and tagged , , , , , , , . Bookmark the permalink.

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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