Butter Milk Drumettes
Ingredients: 4 Servings 12 (11/4 pounds) chicken drumettes Kosher salt Freshly ground black pepper 1 cup buttermilk 2 tablespoons curry powder 1 table spoon red pepper flakes 1 tablespoon onion powder 1 tablespoon garlic powder 1 1/2 teaspoons cayenne pepper 1 tablespoon dried Cilantro ½ Cup all-purpose flour ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper Vegetable oil for frying Kosher Salt for seasoning Method: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag or clear white bowl. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours or cook immediately. Breading: Mix the flour, breadcrumbs, paprika, salt, and pepper in a medium bowl. Pour in enough oil to fill the pan about 1/3 of the way in a heavy bottom saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you don’t …