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.