This is a faster version of fried chicken, using everyday pantry items. A quick toss in buttermilk and yellow mustard brings tangy flavor to the chicken, and the cornflake-herb crust offers a nice crunch.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup plus 2 tablespoons yellow mustard
- 8 chicken drumsticks (about 2 pounds), skin on
- Canola or vegetable oil, for frying
- 3 cups cornflakes, crushed to yield 1 1/2 cups crumbs (about 4 ounces)
- 1 cup all-purpose flour
- 2 teaspoons dried thyme
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup honey
Instructions
- Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
- Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
- Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1071 |
| Total Fat | 77 g |
| Saturated Fat | 8 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 25 g |
| Protein | 26 g |
| Cholesterol | 167 mg |
| Sodium | 1164 mg |
Reviews
Can you air fry this recipe?
What can you use if you don’t have a cast iron skillet?
N
Really simple and very tasty. My son, who is a picky eater, loved this and requested that we make this again.
I did replace the thyme with oregano since certain people in my family hates thyme.