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Ingredients
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Chicken Marinade
Breading
Chili Aioli
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the chicken drumsticks with lemon juice, garlic powder, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best flavor.
Breading
- 2
Prepare the Breading Station
Set up a breading station with three separate bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and water until smooth. In the third bowl, combine the panko breadcrumbs and chili powder.
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each drumstick in the flour, shaking off the excess. Dip it into the egg mixture, allowing any excess to drip off, then coat it in the panko breadcrumb mixture, pressing gently to ensure it sticks. Place the breaded drumsticks on a wire rack.
Chili Aioli
- 4
Make the Chili Aioli
In a small bowl, mix together the mayonnaise, chili sauce, minced garlic, lemon juice, and a pinch of salt. Stir until well combined and smooth. Adjust seasoning to taste and set aside.
Cooking
- 5
Fry the Chicken
In a large deep skillet or fryer, heat oil over medium-high heat to 350°F (175°C). Carefully add the breaded chicken drumsticks to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Serve
Once cooked, remove the drumsticks from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with the prepared chili aioli for dipping.
