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Jared Hall
Chef
Ingredients & Directions
Directions
6.
2 tbsp.
Garlic powder
2 tbsp.
Onion powder
1/3 cup.
All-purpose flour
4 tbsp.
Kosher salt
4.
Large eggs
3 qt.
Canola oil
1/2 cup.
Flat leaf parsley, whole leaves
1/2 cup.
Fresh okra, cut on a bias 1/8” thick
- On a clean plate, lay out drumsticks and season evenly with 1 Tablespoon of kosher salt on both sides of drumsticks; set aside temporarily.
- In a medium mixing bowl, mix together garlic powder, onion powder, flour and rest of salt.
- In another mixing bowl, whisk eggs for 45-60 seconds until egg whites and yolks are roughly mixed.
- Bring oil to 350ºF in a 5-quart Dutch oven over medium heat; measure temperature of oil with a frying thermometer.
- Set up frying station with mixing bowl of seasoned flour closest to the Dutch oven, mixing bowl with egg mixture next to seasoned flour, and finally the plate of seasoned chicken furthest from the pan of oil.
- With one hand, coat your drumstick with the egg mixture, then lay egg washed chicken into seasoned flour.
- With your other hand, toss flour onto the drumstick, ensuring it’s fully coated with flour. With the same hand, take drumstick and shake off excess flour.
- Carefully submerge chicken into oil, dropping down and away from you to prevent hot oil from splashing.
- Repeat step 6 through 8 until all drumsticks are frying. Cook for roughly 16-18 minutes total, making sure to rotate the drumsticks every 4-6 minutes with a pair of tongs.
- Carefully remove drumsticks from oil when done; internal temperature should reach 165ºF.
- Set aside until ready to plate.
- Fry fresh parsley leaves in 350ºF oil for about 45-60 seconds.
- Remove with a wired strainer and drain on paper towel until plating.
- Add okra slices to flour mixture, moving them around to lightly coat in the seasoned flour.
- Shake off excess and place okra in the oil to fry for 45-60 seconds.
- Remove with a wired strainer and drain on paper towel until plating.
- At the center of a clean platter, build a mound with the Fried Chicken Drumsticks and sprinkle with fried parsley leaves and okra slices for garnish.
- Serve and enjoy!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Prep
Cook
00:00 Total Time
Ingredients
Directions
6.
2 tbsp.
Garlic powder
2 tbsp.
Onion powder
1/3 cup.
All-purpose flour
4 tbsp.
Kosher salt
4.
Large eggs
3 qt.
Canola oil
1/2 cup.
Flat leaf parsley, whole leaves
1/2 cup.
Fresh okra, cut on a bias 1/8” thick
- On a clean plate, lay out drumsticks and season evenly with 1 Tablespoon of kosher salt on both sides of drumsticks; set aside temporarily.
- In a medium mixing bowl, mix together garlic powder, onion powder, flour and rest of salt.
- In another mixing bowl, whisk eggs for 45-60 seconds until egg whites and yolks are roughly mixed.
- Bring oil to 350ºF in a 5-quart Dutch oven over medium heat; measure temperature of oil with a frying thermometer.
- Set up frying station with mixing bowl of seasoned flour closest to the Dutch oven, mixing bowl with egg mixture next to seasoned flour, and finally the plate of seasoned chicken furthest from the pan of oil.
- With one hand, coat your drumstick with the egg mixture, then lay egg washed chicken into seasoned flour.
- With your other hand, toss flour onto the drumstick, ensuring it’s fully coated with flour. With the same hand, take drumstick and shake off excess flour.
- Carefully submerge chicken into oil, dropping down and away from you to prevent hot oil from splashing.
- Repeat step 6 through 8 until all drumsticks are frying. Cook for roughly 16-18 minutes total, making sure to rotate the drumsticks every 4-6 minutes with a pair of tongs.
- Carefully remove drumsticks from oil when done; internal temperature should reach 165ºF.
- Set aside until ready to plate.
- Fry fresh parsley leaves in 350ºF oil for about 45-60 seconds.
- Remove with a wired strainer and drain on paper towel until plating.
- Add okra slices to flour mixture, moving them around to lightly coat in the seasoned flour.
- Shake off excess and place okra in the oil to fry for 45-60 seconds.
- Remove with a wired strainer and drain on paper towel until plating.
- At the center of a clean platter, build a mound with the Fried Chicken Drumsticks and sprinkle with fried parsley leaves and okra slices for garnish.
- Serve and enjoy!
