Fried Chicken Drumsticks with Cumin Salt

1. 1

   In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin.

2. 2

   Add drumsticks and seal bag, pressing out excess air.

3. 3

   Marinate drumsticks at room temperature 15 minutes.

4. 4

   In another plastic bag combine flour and salt and pepper to taste.

5. 5

   In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.

6. 6

   In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345 F. Just before oil reaches 345 F. drain half of drumsticks.

7. 7

   Add drumsticks to bag with flour mixture and shake to coat, knocking off excess.

8. 8

   Using tongs lower floured drumsticks carefully into hot oil.

9. 9

   Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345 F., until mahogany-colored and cooked through, about 12 minutes.

10. 10

    Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt.

11. 11

    Prepare remaining drumsticks in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.