|Flour||3 Cup (48 tbs)|
|Dried thyme/Tarragon||2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Corn oil||2 Tablespoon|
Sprinkle drumsticks with 2 teaspoons of the salt.
Combine flour with remaining salt, paprika, and thyme or tarragon.
Dip chicken in buttermilk; then roll in seasoned flour.
Heat corn oil 1/2 inch deep in skillet; place drumsticks in hot oil.
Cook, uncovered, 15 to 20 minutes on each side, turning only once.
Drain well on paper toweling.
Note: Milk may be substituted for buttermilk (decrease flour to 2 cups), but buttermilk is thicker and holds more flour to make a firmer coating.
Calories 414 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 2.2 g11.1%
Trans Fat 0.2 g
Cholesterol 168.6 mg56.2%
Sodium 517.1 mg21.5%
Total Carbohydrates 26 g8.7%
Dietary Fiber 1.5 g5.9%
Sugars 0.2 g
Protein 50 g99.3%
Vitamin A 11.9% Vitamin C 13.4%
Calcium 4.6% Iron 27.4%
*Based on a 2000 Calorie diet