Please avise what are temperatures and times for deep frying chicken drumsticks

Regards, John

Hi, JohnMich!

You should be able to find some helpful information on sites that you'll find via clicking on the following search.

Deep Frying Chicken Drumsticks Degrees - Google Search

Thanks!

Thanks for that and thanks for your 'answer' to my question.

However I did expect something more useful. I had already checked numerous recipes and in fact used a couple, which of course you weren't to know.

So what I was after was an expert opinion because havng tried a couple of recipes at the usual recommend temperatures i.e. c375F for around 15-20 minutes what I ended up with was well and truly overcooked breadcrumbed outside but reasonably cooked inside.
Is my deep fryer accurate ? Yes. I checked it with a sugat thermometer and it was within 5F

So if you can recommend a different deep frying environment I would like to hear about it.

Warmest regards, John

Hi, JohnMich!

I gave you what I could in order to keep your thread alive and visible. Hopefully, someone will come along with more definitive information for you.

Thanks!

Hi John,
Sorry I don't know of the exact temp to use but I think 375 is about right. Make sure your chicken is thawed completely and try to fry like-sized pieces together. Also make sure to not overload your fryer. One thing that I do is listen-- The sizzling will get noticeably slower and quieter as the chicken gets closer to done. This should happen right around the time is gets goldeny-brown. Hope this helps!

(I'm a southern girl, so I know how to fry chicken!);)

Thanks for that - but it just leaves me bewildered as to what happens with me. Do you use any particular kind of oil?
Regards, John

I usually use either Canola or a Blended oil (canola/safflower). This is just my personal preference because they are light and don't alter the flavor of the food. My deep fryer is old school- it doesn't even have a temperature control on it; it's either ON of OFF! So let's see what we can figure out because we got to get you frying some good chicken!

Just as you shouldn't overload the fryer, you still want it to be almost "full". The oil will be too hot if you only fry 1-2 pieces. Are you using enough oil? There should be enough for the pieces to swim freely while they cook. There's usually a line that tells you how much to add, but about 1/3 full should do the trick to allow room for the chicken and the bubbly oil.

You have been a great help for which we thank you. We are using canola oil so that wasn't the problem. What we are sure now is that the packaged bread crumbs were too fine and over toasted at the start so that they looked terrible.

We haven't given up and as we speak we have drumsticks marinading in a buttermilk mix and they look scrumptious. The buttermilk we get here is thick and creamy and just delicious. It must have been a mental black :confused: out that had us messing around with bread crumbs.

Thanks again! :D

Yeah, maybe it was the bread crumbs. :confused: I usually moisten the chicken (with either milk or water), season, and then coat in flour. I keep it simple.

I hope this batch turns out well! Let us know how it goes!