At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Makes 6-8 drumsticks
• Prep time: 45 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Makes 6-8 drumsticks.

• Calories: 400 kcal
• Protein: 21 g
• Carbohydrates: 15 g
• Fat: 28 g

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken

Have these measured and ready before you begin.

• 6-8 chicken drumsticks
• 6 cups (1.4 liters) water plus 1 teaspoon salt, for poaching

Seasoned Flour

• 2 tablespoons all-purpose flour
• 1 tablespoon breadcrumbs
• 2 teaspoons (10 ml) curry powder
• 2 teaspoons (10 ml) ground red pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2 teaspoons (10 ml) salt

Egg Dip and Crust

• 5 ounces (140 g) seasoned corn chips, finely crushed
• 2 large eggs
• 2 tablespoons milk
• 1 quart (950 ml) neutral oil, for frying

Directions

1. Simmer the drumsticks in the salted water until they reach 165°F (74°C), about 20–25 minutes. Drain, cool for 10 minutes, and pat completely dry.

2. Mix the flour, breadcrumbs, curry powder, ground red pepper, black pepper, cumin, and salt in one bowl.

3. Whisk the eggs and milk in a second bowl and crush the corn chips in a third dish.

4. Dip each drumstick in egg, then flour, then egg again, and finally the crushed chips.

5. Heat the frying oil to 350°F (175°C). Fry in batches for 3–4 minutes, until the coating is crisp and deeply golden; keep the oil near 350°F and protect against splatter.

6. Drain and serve hot.

Sources

1. USDA FoodData Central — April 2026 data release