Fried Chicken Drumsticks ─ ByronTalbott

Whats up foodies?!?! This recipe has been something I've been trying to do for a long waaayy overdue time and finally its here! This literally took me an hour to make (if you omit all the filming and camera stuff) and it probably could take even less if I put some hustle behind it. The sauce is perfect for this if you're a spicy lover otherwise a simple drizzle of honey will do the trick. Hope you guys enjoyed and please let me know any of your tricks to perfect fried chicken.

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Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:


Spicy "Mayo":
1 egg yolk
3/4 cup canola oil
1 tbsp dijon mustard
1 tbsp distilled vinegar
1 tbsp diced onion
1 tbsp sliced pickled peppers
1 tbsp chopped cilantro
1 tbsp smoked paprika, chili powder, and cayenne
salt and pepper

5-6 chicken legs
2 cups ap flour
3-4 whole eggs
1/4 cup milk
2 tbsp paprika, chili powder, and cayenne
2 tbsp chopped thyme, sage, and rosemary
salt and pepper

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