Recette de POULET ULTRA CROUSTILLANT 100% maison 🍗

Ingredients

• 12 pieces Chicken Drumsticks (skin-on, bone-in)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (ground)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tsp Garlic Powder (granulated)
• 0.5 tsp Turmeric (a pinch for color)
• 1 tbsp Barbecue Sauce (sweet and tangy)
• 1 tbsp Vegetable Oil (for marinating) (light coating for the marinade)
• 250 g All-Purpose Flour (for coating)
• 2 large Eggs (beaten)
• 75 ml Milk (whole or 2%)
• 100 g Cornflakes (optional) (lightly crushed for second coating)
• 500 ml Vegetable Oil (for frying) (high smoke‑point oil, enough to fill pan 2 inches deep)

Instructions

1. Marinate the Drumsticks

   Place the 12 drumsticks in a large mixing bowl. Add salt, black pepper, smoked paprika, garlic powder, turmeric, 1 tbsp barbecue sauce, and 1 tbsp vegetable oil. Toss with a spatula or your hands until every piece is evenly coated.

   Time: PT5M

2. Refrigerate to Marinate

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to let the flavors penetrate the meat.

   Time: PT1H

   Temperature: 4°C

3. Prepare the Flour Coating

   In a separate bowl combine 250 g all‑purpose flour with the same spices used for the marinade (salt, pepper, smoked paprika, garlic powder, turmeric). Mix well to distribute the flavors evenly.

   Time: PT5M

4. Make the Egg Wash

   In a small bowl crack the 2 eggs, add 75 ml milk, and whisk together for a few seconds until fully blended.

   Time: PT2M

5. Double Coat the Drumsticks

   One by one, dredge each marinated drumstick in the seasoned flour, shaking off excess. Dip it into the egg‑milk mixture, then roll it in the flour again (or in crushed cornflakes for extra crunch). Press gently so the coating adheres fully.

   Time: PT10M

6. Heat the Oil

   Pour the frying oil into the pan, filling it about 2 inches deep. Heat over medium heat until the oil reaches roughly 175 °C (350 °F). Use a thermometer or test with a small breadcrumb – it should sizzle immediately.

   Time: PT5M

   Temperature: 175°C

7. Fry the Drumsticks

   Working in batches, carefully lower a few drumsticks into the hot oil. Fry for about 5 minutes on each side, total ~10 minutes per batch, until golden brown and the internal temperature reaches 75 °C (165 °F). Turn with tongs halfway through.

   Time: PT30M

   Temperature: 175°C

8. Drain and Rest

   Using tongs, transfer the cooked drumsticks to a plate lined with paper towels. Let them sit for a couple of minutes to drain excess oil; avoid stacking them.

   Time: PT5M

9. Serve

   Serve the hot, crispy drumsticks immediately with extra barbecue sauce and homemade fries or a fresh salad.

   Time: PT2M

   Temperature: hot

Nutrition Facts

Calories

200

Protein

15g

Carbohydrates

10g

Fat

12g

Fiber

1g