Ingredients

The following ingredients have 4 Servings
  • For the drumsticks:
  • 2-2 1/2 pounds of Small Chicken Drums
  • 3 eggs
  • 1/3 cup water
  • About 1/2 cup of real Honey
  • 2 teaspoon paprika
  • 3 teaspoons cayenne pepper
  • 4 cups flour
  • 2 teaspoon pepper
  • 1 quart buttermilk (optional)
  • Salt (Pepper, and Garlic & Onion Powder (to taste))
  • Peanut Oil (for frying)

Instruction

  • Take your Chicken Drumsticks and place them into a large bowl and pour the buttermilk over them, cover and allow them to chill in the fridge for at least 2 hours. (optional but recommended)
  • In separate large bowl, add in the eggs, water and Honey. Whisk until combined.
  • In a large freezer bag combine the flour, pepper, paprika, and cayenne and mix well.
  • Remove chicken from buttermilk (if you chose to do this step) and sprinkle lightly with salt, pepper, onion and garlic powder.
  • Place chicken drums in freezer bag with flour mixture. Shake until all pieces are evenly coated.
  • Remove pieces one at a time, shaking excess flour. Dip each piece in the egg/honey mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat drums again.
  • Heat your oil in deep fryer or deep pan to 350 degrees
  • drop each drum, in batches, about 6 at a time into the hot oil. Fry for about 5 minutes, or until golden brown, turning occasionally if oil does not completely cover the drums.
  • Place on wire rack so excess oil drips off.
  • ENJOY!