RCI-MT.004.0270.001
Chinese Drumsticks
Submitted by Joop This is more a cutting tutorial than it is a cooking one (as well as my first), since this is basically just fried chicken.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- 1 unit
- 1 unit
- enough Olive Oil for deep frying1 unit
- Milk or a few eggs. When breading and frying1 unityou'll want to coat the chicken in something before applying the bread crumbs, to help them stick. Some use egg whites. Some use beaten eggs. I use milk to keep it a little lighter. Up to you.
Method
1
Pat the chicken wings dry with paper towels and season both sides generously with salt and pepper.
2
Pour milk (or beaten eggs) into a shallow bowl and combine bread crumbs and grated Parmesan in another shallow bowl, mixing well.
3
Dip each chicken wing into the milk to coat thoroughly, then immediately dredge in the bread crumb mixture, pressing gently to ensure the coating adheres evenly.
4
Heat olive oil in a deep heavy-bottomed pan or wok to 350°F (175°C), or until a small piece of bread crumb sizzles immediately upon contact.
5 minutes
5
Working in batches to avoid overcrowding, carefully place the breaded chicken wings into the hot oil and fry for 8-10 minutes, turning occasionally, until the coating is golden brown and crispy and the chicken is cooked through.
10 minutes
6
Remove the fried wings with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
7
Serve the Chinese drumsticks hot, optionally with soy sauce, sweet and sour sauce, or other preferred dipping sauces.