Deep fried golden breaded drumsticks

Moushira Abdel-Malek, Tuesday 16 Jun 2020

Deep fried golden breaded drumsticks

Serves 4-6



10-12 drumsticks (bone-in, skin-on; washed thoroughly, drained)

1 onion (peeled, quartered)

4-5 bay leaves

8-10 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



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.  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 18 June, 2020 edition of Al-Ahram Weekly

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