|Fried Chicken Legs Marinated in a Soy/Hot Sauce Flour Blend|
Marinated Fried DrumsticksI suppose by now those of y'all who pop by here every so often have probably figured out what my two favorite parts of the bird are. Wings and drumsticks. Love them both, yep I sure do! Don't get me wrong - I love the rest of the chicken too - those are just my favorites, and drumsticks are a breeze to fry.
This recipe is just a basic fried chicken recipe - yeah, yeah, I know ... it looks like my regular ole Southern Fried Chicken, but I swear it's not! New recipe. New picture. Promise.
Instead of a brine, it is marinated by dipping the drumstick into a mixture of canola and soy sauce, with a bit of hot sauce, seasoned salt and garlic salt for flavor, then dredging it in flour and left to sit in the fridge for awhile. This one was actually inspired by a recipe in Mama Dip's Family Cookbook. It adds a nice, delicate flavor and okay, the truth is, it's just another excuse for chowin' down on some fried chicken!
Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with a lesser amount, say 1 to 2 teaspoons and then adjust to taste the next time you try these.
Here's how to make them.
Recipe: Marinated Fried Drumsticks©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 8 - 10 chicken drumsticks
- 1/4 cup of canola or vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of hot sauce
- 1/2 teaspoon of seasoned salt
- 1/4 teaspoon of garlic salt
- 1-1/2 cups of self rising flour
- Canola oil for frying
In a medium sized bowl, whisk together the oil, soy sauce, hot sauce, seasoned salt and garlic salt. Dip the chicken legs into the mixture and then dredge in the flour. Shake off excess and place onto a platter or plate. Refrigerate several hours or overnight.
Fill a 12 inch or larger cast iron skillet about halfway with canola oil (or use a cast iron Dutch oven to cut down on the mess) and using a deep fryer thermometer, heat oil over medium high heat until it reaches around 360 degrees F. If you don't have a thermometer, the oil is generally ready when a pinch of flour tossed in sizzles. Very carefully slide the pieces of chicken in, one at a time, and skin side down, slowly laying it into the hot oil. Remember, you are working with extremely hot oil on a fire here, so take care not to allow the oil to overflow as you add pieces, since the oil will rise with each piece you add. Also, don't overcrowd the pan - fry in batches if needed.
Cook on the first side about 8 minutes, trying to keep the oil around 300 degrees F by adjusting the temperature up or down; turn and cook another 6 minutes or until golden brown. Drain on a rack over paper towels. Hold the first batch in a low oven while you finish the next batch if needed. Serve immediately.
Note: Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with 1 or 2 teaspoons and adjust to taste the next time.
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Posted by Mary on August 30, 2010Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere without explicit prior permission. All rights reserved.