Heat canola oil to 325 degrees in a heavy-bottom 6-quart stockpot.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
Nutrition facts cannot be accurately calculated for fried foods.
Nutrition facts
Servings
489 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 246mg
- Sodium: 1319mg
- Total Carbohydrates: 16g
- Protein: 55g
Daily Values
0%
Iron 17%
0%
Calcium 8%
0%
Vitamin D 1%
0%
Potassium 15%