Ingredients
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2 tablespoons flour
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1/2 tablespoon cornstarch
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1 teaspoon salt
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1/2 teaspoon Accent seasoning (msg)
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1/4 teaspoon onion powder
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1/4 teaspoon powdered sugar
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1/8 teaspoon paprika
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3 chicken drumsticks
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vegetable oil, for deep-fryer
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1/2 teaspoon powdered egg whites
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3 tablespoons milk
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1/2 teaspoon ground black pepper
Instructions
- Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat "frothy".).
- Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
- Generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (I recommend doing 3 at a time) Then shake the bag until well coated.
- Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks are done, they will be a dark golden brown.
- Remove crispy chicken and drain on a paper towel lined plate. CAUTION! They will be very HOT, so allow them to cool 5-8 minutes before serving.
- Note: You can remove the skin for "skinless crispy chicken" if you prefer.
- Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS. Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
- Note 3: You can also use this coating and cooking method for wings, thighs, breasts etc. Just be sure to coat well and adjust cooking time for the different sizes of chicken.