Place flour in 1 bowl, set aside. Whisk eggs in 1 bowl, set aside. Place breading mix in 1 bowl, take the water and drizzle it in while stirring/cutting to create a crumbly texture, set aside.
Season each chicken drumstick with 1/4 tsp salt.
Bread the chicken drums in this order: flour – eggs – breader – eggs – breader, creating a double pass on the breading portion.
Deep fry drumsticks at 350°F until golden brown and 165°F internal temperature, about 10–12 minutes.
Once the chicken drumsticks are cooked, spoon the chili crunch all over the surface, ensuring the chile flakes stick and are visible.
Place dipped chicken drumsticks in the center of a plate and drizzle with honey.
Smear the miso mayonnaise on one side, then top with pickle chips and sliced scallions.
Ingredients
10 ea. Mountaire® Black Label Fresh Drumsticks
2 1/2 tsp. Kosher salt
10 cups flour, all-purpose
40 ea. egg(s), beaten
20 cups breading, (1/2 all purpose flour, 1/2 white rice flour)
1 cup water
1 1/4 cups Chili Crunch Dip, (see recipe below)
3 tbsp. honey
10 tbsp. Miso Mayonnaise, (see recipe below)
20 ea. pickle chips
3 tbsp. scallions, sliced thin on the bias
Chili Crunch Dip
Directions
Combine all ingredients in a mixing bowl.
Stir well until fully incorporated.
Cover and refrigerate until ready to use.
Ingredients
1 1/2 cups chili crisp
2 tbsp. garlic, minced
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. oil, sesame
1 tsp. sugar
Miso Mayonnaise
Directions
In a mixing bowl, whisk all ingredients until smooth and fully blended.
