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Recipe Ingredients
3 lb (1.4 kg) chicken drumsticks
1 onion, chopped
12 sprigs fresh thyme
2 cups (500 mL) buttermilk
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (30 mL) finely chopped fresh thyme
2 tsp (10 mL) salt
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) coarsely ground black pepper
Canola oil or vegetable oil, for deep frying
Recipe Method
Place chicken in large bowl; add onion, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In separate bowl, whisk together flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, refrigerate on waxed paper–lined baking sheet until coating is set, at least 15 minutes or for up to 1 hour.
Pour oil into deep-fryer or large wide heavy-bottomed pot to depth of at least 2-1/2 inches (6 cm), but no more than halfway up side of pot. Heat over medium heat until deep-fryer thermometer registers 375°F (190°C).
Deep-fry drumsticks, in batches, until crisp, floating and juices run clear when chicken is pierced, 10 to 12 minutes. Transfer to paper towel–lined platter. Let cool. (Make-ahead: Refrigerate for up to 24 hours.)
