Fried Chicken Drummettes ♥

By Addie

Southern cooks know that a spoonful of baking powder increases the lightness and crispiness of the batter, while buttermilk makes the chicken tender and tangy. You can serve these bites with a drizzle of honey, toss em in Buffalo sauce or just fry 'em and eat 'em as they are.

Ingredients

• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon granulated garlic
• 14 chicken drummettes (about 1-1/2 pounds)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• Oil for frying

Preparation

Step 1

1. Combine the buttermilk, salt, and garlic in a shallow dish or zipper plastic bag. Marinate the chicken pieces in the mixture 1 hour to overnight, refrigerated, turning occasionally.

2. Dump the flour and baking powder into a small paper or plastic bag. Shake to mix. Batter the chicken 2 to 3 pieces at a time: Lift the chicken pieces out of the marinade and let excess liquid drain off. Drop them into the bag. Shake to coat. Place battered pieces on a clean plate.

3. Heat the oil to 375 degrees in a deep-fat fryer. Oil should be deep enough enough to cover wings completely in the deep fryer.

4. Fry until coating is crispy and chicken cooked through, about 7 minutes for small drummettes and 9 minutes for larger ones, turning half way through. Drain on paper towels. Serve desired.