I recently made Crispy Oven-Fried Drumsticks from Southern Living for a story in The Tennessean about lighter comfort food.
They rocked way more than I expected them to.
As I wrote in the story, the drumsticks stay moist, and I love the hand-held shape for quintessential fried chicken chomp. And more than crunch of cornflakes, these have a buttermilk bath before going for a roll in Parmesan and cayenne for a touch of heat.
We photographed the chicken at my house and decided to shoot it on the pan. We wanted to show that they're baked while also keeping a "hot" surface with the aluminum foil.
They rocked way more than I expected them to.
As I wrote in the story, the drumsticks stay moist, and I love the hand-held shape for quintessential fried chicken chomp. And more than crunch of cornflakes, these have a buttermilk bath before going for a roll in Parmesan and cayenne for a touch of heat.
We photographed the chicken at my house and decided to shoot it on the pan. We wanted to show that they're baked while also keeping a "hot" surface with the aluminum foil.
(photo by Larry McCormack, The Tennessean)
I'll make them again.
This weekend, though, I'm headed to Memphis. So yes, I'll be having the full-fat, non-baked version at Gus's Fried Chicken, and I can't wait.
In the meantime, a really great song about chicken...
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