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Salt & Vinegar Fried Chicken

Salt & Vinegar Fried Chicken

These crispy, flaky, and juicy on the inside fried chicken drumsticks are outrageously satis-frying! Our deliciously tangy Salt & Vinegar Spice Blend is a star in this featured recipe with a delightfully refreshing Garlic Aioli dip, this recipe makes a great family meal.

These crispy, flaky, and juicy on the inside fried chicken drumsticks are outrageously satis-frying! Our deliciously tangy Salt & Vinegar Spice Blend is a star in this featured recipe with a delightfully refreshing Garlic Aioli dip, this recipe makes a great family meal.

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Salt & Vinegar Fried Chicken
Salt & Vinegar Fried Chicken

In stock

$3.29

Summary

    4 TBSP. Salt & Vinegar Spice Blend

    1 TBSP. Garlic Aioli

    1 tsp. Dill Weed

    1-quart buttermilk

    1 cup lemon juice

    2 eggs, whisked

    6-8 Drumsticks about 1.5 lbs.

    3 cups flour

    1 cup corn meal

    2 quarts of vegetable or peanut oil, for deep frying

    1 cup sour cream

    ½ cup mayonnaise

    1 TBSP. lemon juice

    1 TBSP. fresh parsley

    Prep Time

    45 mins

    Total Time
    13 hrs 55 mins
    Cook Time

    13 hrs 10 mins

    Yield
    4 Servings

    Make the salt and vinegar marinade: 

    COMBINE 2 TBSP. of Salt & Vinegar Spice Blend, buttermilk, lemon juice, and eggs into a large bowl. 

    PLACE the chicken drumsticks into the bowl and carefully transfer to the refrigerator. Let marinate for at least 4 hours, or preferably overnight.

    REMOVE drumsticks from the bowl and transfer to a clean work surface lined with paper towels.

    SET up a dredging station. Add flour, cornmeal and remaining Salt & Vinegar Spice Blend into a bowl and whisk to combine; set aside. Arrange workspace for a wire rack over a baking sheet.

    WORKING with 1 piece of chicken at a time, carefully coat each drumstick in the flour mixture and make sure to coat the chicken generously and evenly. 

    PLACE the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying.

    PLACE oil in a large Dutch oven and heat over medium-high heat until oil is 350° F, about 15 minutes. Meanwhile, discard the remaining marinade and line another baking sheet with paper towels and a second wire cooling rack; this will be your cooling station.

    PLACE 3 pieces of chicken in the oil carefully and fry, using tongs to rotate the pieces every 3-4 minutes and adjusting the heat as needed to maintain 350°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching the bone), 12 to 15 minutes.

    TRANSFER the chicken to the cooling rack and let cool for at least 10 minutes, sprinkle additional Salt & Vinegar Spice Blend as desired to fried drumsticks while still hot.

    CONTINUE process with remaining drumsticks. Serve once cooled.

    To make Garlic Aioli Dressing:

    COMBINE sour cream, mayonnaise, lemon, parsley, Garlic Aioli Spice Blend, and Dill Weed into a small bowl and whisk until combined.

    SERVE as a dipping sauce with fried chicken.

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