Winner, winner, weeknight chicken dinner! These Coconut Curry Fried Drumsticks are two-snaps around the world and would make a great addition to your dinner table tonight!
My obsession runs deep.
Or should I say golden, fried deep.
It may or may not be a secret, but fried chicken is my weakness. Yes, tater tots will always be my number one stunner, but fried chicken makes me swoon and ramble in some odd love language. I feel like one of those cartoon characters sporting heart shaped-eyes when I gaze upon a bucket of delicious fried chicken.
Do you have a favorite food that makes you go all giggled-eyed? Your secret will be safe with me! Besides fried chicken there is another food condiment that makes me go bonkers. In fact, Mr. B and I like it so much that’s it practically a member of the family. I’m talking about the one and only, Sir Tabasco.
The reason I bring this up is because you can’t have fried chicken, especially Coconut Curry Fried Drumsticks without a little dash of Tabasco on top. Am I right? These drumsticks are major and so simple to make. I might just have to bring a batch with me down to Louisiana! That’s right! I am headed Avery Island to visit the motherland of Tabasco. I. CAN’T. WAIT.
But seriously, before I go, I am definitely frying up some Coconut Curry Fried Drumsticks. Think of these as savory, luxurious lollipops that will whisk you away to India sans the jet leg and potential for food poisoning. These drumsticks will make you giggly-eyed and leaving wanting seconds, or thirds.
Make sure to follow along on Snapchat (griermountain) and Instagram (griermountain) for more behind the scenese actions!
5 chicken drumsticks
1 1/2 cups buttermilk
1 15oz can unsweetened coconut milk
1 egg
1 tablespoon curry powder
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground pepper
1 cup canola oil
In a large bowl, combine buttermilk, coconut milk, egg, and curry powder. Place the drumsticks in the bowl and let it sit at room temperature for at least 15 minutes. While drumsticks are marinating, add flour, salt, and pepper in another large bowl.
Pour oil into a large Dutch oven and turn to medium-heat. Take a drumstick and shake off the extra buttermilk mixture and dredge it through the flour. Place the drumstick into the Dutch oven and begin to fry. Repeat process with remaining drumsticks making sure not to crowd the pan. I typically only add two to three drumsticks at a time. You’ll cook the first side for about five minutes, flip, and continue to cook the other side for additional three minutes. Remove drumstick from the Dutch oven and place on a wire rack to cool. Sprinkle top with kosher salt. Once all of the drumsticks have been fried, serve immediately.
“In conclusion, Coconut Curry Fried Drumsticks present a delightful fusion of flavors, combining the richness of coconut with the aromatic notes of curry, creating a crispy and delicious treat.”
