Heat canola oil to 325 degrees in a heavy-bottom 6-quart stockpot.
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
|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
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 TipNutrition cannot be accurately calculated for fried foods.