Fried Chicken

A PERFECTLY CRISPY CROWD PLEASER

There’s nothing like biting into a satisfying piece of a golden piece of fried chicken. More than comfort food … it’s the ultimate food. This recipe gets that just-right crunch and tenderness combo every time.

Ingredients:

2 c. Buttermilk
½ c. EVERCLEAR® Grain Alcohol
2 tbsp. Lawry’s seasoned salt
2 tsp. Kosher salt, divided
1 tsp. Colman’s mustard
½ tsp. Smoked Paprika, Divided
½ tsp. Cayenne Pepper
3 lbs. Chicken Drumsticks
1½ c. All Purpose Flour
1 tsp. Garlic Powder
6 c. Neutral Fry Oil, Peanut or Canola

Instructions:

To Make The Brine:

  1. In a large bowl, whisk together the buttermilk, EVERCLEAR, seasoned salt, 1½ tsp. kosher salt, mustard, paprika, and cayenne until fully blended.
  2. Put the drumsticks in a Tupperware container with a lid or into a resealable plastic bag.
  3. Pour the seasoned buttermilk over the chicken drumsticks and place in the fridge to brine overnight.

To Fry The Chicken:

  1. Remove the buttermilk chicken from the fridge at least 30 minutes before frying, allowing them to come to room temperature.
  2. Use a separate large bowl to whisk the flour with ½ tsp. salt, ¼ tsp. cayenne pepper, and garlic powder. Set aside.
  3. Place a wire rack on a sheet pan. In a large heavy bottom pot or dutch oven, heat the oil on medium until it reaches 350°F.
  4. Remove the drumsticks from the brine and coat in flour.
  5. Maintain the temperature while frying 2 or 3 drumsticks at a time.
  6. Use a spider or slotted spoon to rotate the drumsticks, cooking until a deep golden brown, 12 to 14 minutes, or until the internal temperature reaches 160 to 165°F.
  7. Place the fried drumsticks on the prepared wire rack. Let cool for at least 5 minutes.
  8. Enjoy with hot honey or any preferred dipping sauce.