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Serves four to six.
ingredients
9 oz. (2 cups) all-purpose flour
1/2 cup plain low-fat yogurt
2 Tbs. chili powder
2-1/2 tsp. kosher salt; more as needed
2 tsp. Bell’s Poultry Seasoning
2 tsp. onion powder
2 tsp. freshly ground black pepper
1/2 tsp. celery seed
1/2 to 3/4 tsp. cayenne
2-1/2 cups vegetable oil
8 chicken drumsticks, skin removed
how to make
Put the flour in a large, sturdy brown paper bag and the yogurt in a medium bowl. To the flour, add 1 Tbs. of the chili powder, 2 tsp. of the salt, 1 tsp. each of the poultry seasoning, onion powder, and pepper, and 1/4 tsp. each of the celery seed and cayenne. Roll the top of the bag closed and shake to combine.
To the yogurt, add the remaining 1 Tbs. chili powder, the remaining 1 tsp. each poultry seasoning, onion powder, and pepper, 1/2 tsp. of the salt, the remaining 1/.4 tsp. celery seed, and 1/4 to 1/2 tsp. cayenne. Mix well.
In an 11- or 12-inch straightsided sauté pan or cast-iron skillet, heat the vegetable oil over medium heat.
Add the drumsticks to the yogurt mixture and stir and toss (with your hands or tongs) to coat completely. Put 4 of the drumsticks in the bag with the flour mixture, close the bag, and shake vigorously (over the sink in case any flour escapes) to coat well. Shake off excess flour, put the drumsticks on a plate, and repeat with the remaining chicken.
Put the drumsticks in the hot oil, cover, and fry until they’re golden brown on the bottom, 5 to 7 minutes. Turn each drumstick and continue to fry, uncovered, turning occasionally as needed to brown evenly, until golden brown and cooked through, 5 to 10 minutes longer (cut into a piece to check). Put the drumsticks on a wire rack set over paper towels to drain and sprinkle all over with salt while still hot. Serve hot, warm, or at room temperature.
From Fine Cooking 86, pp. 78b
photo: Scott Phillips
