Chinese Chicken Drumsticks Tutorial on Technique
Source:Visual Editor:Alex Read:
Chinese Chicken Drumsticks Tutorial on Technique
Step 9:
From here, you can do any number of things with them. Slather them in a sauce and grill them for a BBQ, fry them as I'll show below, any way you cook bone-in chicken. As for why the fuss of doing this complicated cutting process, the end result looks really crazy, and since the meat is sort of piled at the bottem, rather than pulled taut over a bone from joint to joint, it's incredibly tender.
For the frying, set up your igredients. I use an equal mix of plain bread crumbs and grated parmesan cheese.
Step 10:
Set up a small pot with a few inches of oil to medium-high heat. You can use a fryer or deep fry thermometer if you want, but I eyeball everything and this works.
Hold your chicken by the bone (they make very useful handles for cooking and eating) and dunk it in milk (or whatever you're using) then dunk it in the bread mix, coating it well. Then put it in the oil. Repeat with enough so that you're not crowding the pot too much.
This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.
