Serves 4-6
Ingredients:
10-12 drumsticks (bone-in, skin-on; washed thoroughly, drained)
1 onion (peeled, quartered)
4-5 bay leaves
6-8 cardamom pods
1 cinnamon stick
Salt and pepper
Plain flour (to coat)
3 eggs (beaten with a dash of milk)
An amount of dried breadcrumbs
Oil for deep frying
Salt + pepper+ herbes de Provençe + ground cinnamon
Method:
Pat dry drumsticks with kitchen paper towels. Fill a large cooking pot with tap water; enough to cover drumsticks. Add onion, bay leaves, cardamom, cinnamon stick, salt and pepper. Bring to the boil. Cover and allow to simmer and reduce; over medium heat; for almost 15 to 20 minutes. You would need the water to be strongly aromatic; as drumsticks need to be only half-cooked. Add them to the boiling water. Bring back to the boil. Cover back and allow to cook for 20 minutes; over medium-low heat. Remove away from heat. Remove drumsticks gently out of their broth; in a colander; allowing them to cool off completely. When they reach room temperature; season generously and roll them into flour, to coat; shaking off excess. Dip into egg and milk mixture, then roll them into breadcrumbs. Refrigerate for half an hour; or in the freezer for ten minutes. Deep fry them in hot oil, over medium heat and in batches; to golden on all sides. Remove on kitchen paper towels. Arrange in a serving dish. Serve hot with a dip of your choice.
* A version of this article appears in print in the 13 February, 2025 edition of Al-Ahram Weekly
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