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recette, facile, poulet, frit, cajun



- 12 chicken drumsticks
- 3 cups flour
- 3 cups buttermilk
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon Firebarns Original
- Salt and pepper to taste
- Oil for frying
- Toasted corn for side dish


- In a bowl, mix dry spices;

- In a large bowl, add chicken, half of the spice mixture, Firebarns sauce and buttermilk. Cover with plastic wrap and refrigerate for 4 hours;

- In another bowl, add flour, remaining spices, salt and pepper and mix well;

- In a large Ziplock bag, add 1 cup of the flour mixture and the chicken drumsticks. Close and mix well. Keep the buttermilk marinade;

- Heat oil or deep fryer to high temperature;

- Individually, dip chicken drumsticks 1 at a time into buttermilk mixture and then into flour mixture. Coat chicken well and place in hot oil for 15 to 20 minutes, turning drumsticks halfway through cooking. It is very important to cook them in small quantities to ensure optimal cooking;

- Serve with grilled corn.

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