Heat canola oil to 325 degrees in a heavy-bottom 6-quart stockpot.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Out of breadcrumbs or looking to try a new recipe for breading drumsticks? Try this recipe using pancake mix and dill pickle juice. The best part? We fried it for extra crispiness.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 qt. Hy-Vee canola oil | ||
| ½ c. Hy-Vee 100% egg whites | ||
| ¼ c. dill pickle juice | ||
| 1 tbsp. Tobasco pepper hot sauce | ||
| 1 c. Hy-Vee buttermilk complete pancake and waffle mix | ||
| 2 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 tsp. That's Smart! onion powder | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| ½ tsp. Hy-Vee paprika | ||
| ¼ tsp. Hy-Vee cayenne pepper | ||
| 6 Hy-Vee chicken drumsticks |
Things To Grab
- 6-quart heavy-bottom stockpot
- 2 shallow bowls
- Meat thermometer
- Paper towels
Directions
Meanwhile, combine egg whites, dill pickle juice, and Tobasco sauce in a shallow bowl. Combine pancake mix, salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper in another shallow bowl.
Dip chicken drumsticks, one at a time, in egg white mixture followed by pancake flour mixture; shake off excess flour.
Fry chicken, a few at a time, in hot oil 8 to 10 minutes or until golden brown and chicken reaches 165 degrees. Drain on paper towels.
Hyvee Culinary Expert Tip
Nutrition cannot be accurately calculated for fried foods.