Fried crispy drumettes

Google: “Baking powder creates very tiny air bubbles on the surface of the battered chicken when it is placed in hot oil. The bubbles expand the surface area of the batter, breaking up its thickness, which results in a lighter, crispier fried chicken.”

“Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy.”

Here’s another method for fried drumettes that I learnt from my father and watching Bobby Flay Cooking TV Show. Bobby uses 1 c of flour, 1 c of corn flour and 2 Tsp baking powder for his whole chicken that he chopped to pieces about 8-10 pieces. He also uses sour cream or butter milk. My father’s method uses 2-4 Tbs corn flour and 1-2 eggs.

Today, I combined both method using corn flour, plain flour and baking powder to see for myself is the chicken going to be crispy as said in Google and from watching Bobby Flay. Let’s put on my rubber gloves with long tongs, goggle, rubber boots, high neck collar long sleeve old shirt from my father, a pail of water standing by and wok cover ready, apron, newspapers on the floor as the oil will splatter everywhere. Well, I am afraid of deep frying and yet crave for this crispy drumettes.

Anyway, I am pleased that the outcomes are indeed crispy than my first fried drumettes. The drumettes are lighter crispier, juicy, delicious finger licking. Let’s deep fry!!!!


3 kg drumettes
1 Tsp black pepper
1/2 Tsp white pepper
1 Tsp garlic powder
2 Tsp salt
1 egg, depending on how much drumettes
4 Tbs cornstarch
2 Tbs plain flour
2 Tsp baking powder
oil (for frying)


Clean drumettes and pat dry with paper towels. Combine drumettes, black pepper, white pepper, garlic powder, and salt in a large mixing bowl. Mix everything until drumettes are well-coated. Marinade for 4 hours in the fridge.

Bring out drumettes to room temperature about 20 minutes. When it has come to room temperature, add egg, cornstarch, flour, baking powder and mix again until drumettes are coated. Next heat up a deep frying pan about 2/3 of the way up with oil. After marinating, there will be liquid in the bowl, be sure to mix them completely again. Drumettes should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.

Drop drumettes in gently small batches into the oil and deep: 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil.  Fry drumettes until crispy and golden brown about 12-15 minutes (the inside should cook thoroughly and remains juicy). Using a slotted spoon lift up a piece of drumette cut a small slit to check if it’s cooked through for each batch.

Then spoon out fried drumettes in batches on a container lined with paper towels to soak up the excess oil. When it not oily anymore plate up onto serving plate. Serve fried drumettes immediately with rice and vegetables, or with noodles and vegetables or on its own with chili sauce and a glass of white wine or beer and watch Netflix as snacks.

Note: You can use wings, thigh fillets, or diced chicken breast as popcorns. You can add fish sauce instead of salt, sugar to balance the flavour. I prefer it to be simple. Use 1 large egg only; you may want more egg just add another small egg. This dependent on individual preferences.



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