Frying Chicken Drumettes: Time For Deep-Fry Perfection

Frying chicken drumettes is a straightforward process that yields juicy, tender meat with a deliciously crispy skin. The key to achieving this mouth-watering texture is maintaining the right temperature and cooking in batches to prevent overcrowding. The ideal temperature range for the oil is between 325°F and 375°F. Once the oil is hot enough, carefully place 2-3 pieces of chicken drumettes into the fryer in batches, ensuring they have enough space to cook evenly. The cooking time will depend on the size of the drumettes, but generally, they will be ready in 5-10 minutes when the meat is no longer pink and the skin is golden brown.

Oil temperature: heat oil to 325-375°F/162-190°C

When deep-frying chicken drumettes, the oil temperature is crucial to achieving the perfect texture and colour. Aim to heat your oil to between 325-375°F (162-190°C). This temperature range is known as the "goldilocks zone" for fried chicken, where the meat cooks through without burning the exterior.

At 325°F, your oil is hot enough to start frying. However, for optimal results, some recipes recommend heating the oil to 350°F before carefully introducing your chicken drumettes to the fryer. This higher initial temperature allows for a crispier exterior and helps prevent oil from being absorbed into the batter.

It's important to note that the temperature of the oil will drop when you add the chicken. This is why it's recommended to heat the oil slightly above the desired frying temperature of 350°F.

If you don't have a thermometer to check the oil's temperature, there are a few simple methods you can use:

• Use a wooden spoon by submerging the end of a wooden spoon into the oil. If bubbles start to emerge around the outside edges, your oil is ready for frying.
• Sprinkle some flour into the oil. If it sizzles, your oil is hot enough.
• Try the bread cube test. Place a cube of bread in the oil. If it browns in about 2 minutes, your oil has reached approximately 325°F.

By maintaining the oil temperature within the recommended range, you'll ensure your chicken drumettes turn out juicy and tender on the inside, with a delicious, crispy exterior.

Cooking time: fry drumettes for 5-12 minutes

Cooking time: fry drumettes for 5–12 minutes

The cooking time for drumettes in a deep fryer varies depending on the size of the drumettes and the desired level of doneness. On average, it takes about 5 to 12 minutes to fry chicken drumettes in a deep fryer.

When frying chicken drumettes, it is important to maintain the oil temperature between 325°F and 375°F. Before frying, the oil should be heated to the desired temperature, which can take about 15 minutes. To check if the oil is hot enough, use a wooden spoon and submerge the end into the oil. If bubbles start to emerge around the edges, the oil is ready for frying.

When frying, it is best to work in batches to avoid overcrowding the fryer, which can lower the oil temperature. Each batch should fry for about 5 to 12 minutes, depending on the size of the drumettes. For larger pieces, a longer cooking time may be required. It is important to ensure that the internal temperature of the drumettes reaches 165°F to ensure they are cooked thoroughly.

During the frying process, the drumettes should be turned over occasionally to ensure even cooking on both sides. A deep golden-brown colour on the exterior of the drumettes is a good indicator of doneness. Once the desired cooking time and colour are achieved, remove the drumettes from the oil and place them on a wire rack or paper towel-lined plate to cool and absorb any excess oil.

By following these guidelines, you can ensure that your chicken drumettes are cooked safely and to your desired level of doneness, resulting in a delicious and crispy treat!

Oil type: use vegetable, canola, or peanut oil

When it comes to frying chicken drumettes, the type of oil you use is important. Here are some reasons why vegetable, canola, or peanut oil are great choices for this task:

Vegetable Oil

Vegetable oil is a versatile and affordable option for deep frying. It is typically a blend of different plant-derived oils, such as corn oil, soybean oil, and sunflower oil, which makes it a cost-effective choice. One of its advantages is its high smoke point, which is between 400° and 450°F. This means it can withstand high temperatures without burning and creating smoke. Additionally, vegetable oil has a neutral flavour, allowing the taste of the chicken to shine through without any interference from the oil. Its neutral flavour also makes it versatile, as it won't overpower other ingredients or dishes. For these reasons, vegetable oil is a popular choice for deep frying and is often recommended as a starting point for those new to deep frying.

Canola Oil

Canola oil shares many of the same benefits as vegetable oil. It has a very high smoke point, a neutral flavour, and is more affordable than other oils. One advantage that sets canola oil apart is its lower saturated fat content, making it a healthier option for frying. This is because oils with lower saturated fat content are more stable when heated and less likely to react with oxygen, producing harmful compounds. Canola oil is also versatile and can be used for baking, frying, and sautéing.

Peanut Oil

Peanut oil is another excellent option for frying chicken drumettes. It has a high smoke point and low saturated fat content, making it suitable for achieving a crispy texture without greasiness. While peanut oil does have a distinct flavour, it is not overpowering and can add a nice touch to your dish. However, it is important to note that peanut oil can be an allergen, so if you're cooking for a large group or someone with a peanut allergy, it may be safer to avoid using it. Highly refined peanut oil is generally considered safe for most people with peanut allergies.

Breading: use a light breading for a crispier texture

A light breading is the perfect way to ensure your chicken drumettes turn out crispy. This can be achieved by using flour only, or a combination of flour and corn flour or cornmeal. A light breading will also ensure the chicken itself is the star of the dish, rather than the heavy breading.

Preparing the Chicken

Before breading, the chicken should be seasoned with salt and pepper, and placed in a plastic bag with a marinade of buttermilk, curry powder, and cayenne pepper. Refrigerate for around three hours.

The Breading

In a medium bowl, mix together the flour, a small amount of bread crumbs, paprika, salt, and pepper. You can also add baking powder to the mix to ensure an even lighter, crispier exterior. The amount of flour used will depend on how many drumettes you are frying. For a lighter breading, use only half a cup of flour.

Frying

When frying, do not overcrowd the pan, as this will lower the oil temperature. Fry in batches of 2-3 drumettes at a time, for around 5-8 minutes, or until golden brown. The oil temperature should be kept at around 350°F.

Serving

For the crispiest texture, these drumettes are best served straight from the fryer. However, if you have leftovers, store them in an airtight container in the refrigerator for up to five days. Reheat in the oven to restore crispness.

Seasoning: season with salt, pepper, paprika, garlic powder, and cayenne

Frying chicken drumettes is a great way to get tender, juicy meat with a crispy skin. While the chicken can be seasoned in many ways, here is one suggestion that incorporates salt, pepper, paprika, garlic powder, and cayenne.

First, gather your ingredients:

• 2 pounds of chicken drumettes
• Kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

You will also need canola oil, or another neutral oil with a smoke point higher than 375°F, for deep-frying.

Start by heating 6 cups of oil in a large pot or Dutch oven to 350°F. While the oil is heating, season the chicken drumettes with 1/2 teaspoon of kosher salt and a few grinds of black pepper. Next, make the flour mixture by placing the flour, paprika, garlic powder, onion powder, 1/4 teaspoon of black pepper, cayenne pepper, and the remaining 1/4 teaspoon of kosher salt in a large bowl and whisking to combine. Add the drumettes to the bowl and toss until each piece is well-coated.

Once the oil is ready, carefully add the drumettes in batches of 2 to 3 pieces at a time, being careful not to overcrowd the pan. Fry for 5 to 8 minutes, or until the chicken is cooked through, golden brown, and crisp. Use a slotted spoon or kitchen spider to transfer the drumettes to a paper towel-lined plate or a wire rack fitted inside a sheet pan to cool. Sprinkle with salt and serve warm.

Enjoy your delicious, crispy chicken drumettes!

Frequently asked questions