Hello. Anyone know of a recipe for deep fried chicken drumsticks that uses good seasons packets? Thanks?

Question

Hello. Anyone know of a recipe for deep fried chicken drumsticks that uses good seasons packets? Thanks?

Answer 1

I like to marinade them in honey and soy, then toss in breadcrumbs.

Answer 2

Ingredients:

1 archer teacher fish batter (see below)

1 dry coating mix from the big bucket inthe sky recipe (see below)

3 Pound(s) fryer chicken or all chicken wings or all drumsticks or chicken b*****s

3 Cup(s) boxed pancake mix

3 Cup(s) club soda

Big Bucket in the Sky Coating Mix

3 c Selfrising flour

1 ts Salt

2 Envelopes tomato cup of soup

Or

2 Envelopes cream of soup

And

1 tb Paprika

2 pk Good seasons Italian

Dressing mix(dry packets)

place all ingredients in a bowl and stir then add some of the mix to a plastic bag add chicken and shake.

Directions: ARCHER TEACHER FISH BATTER: Whip together the boxed pancake mix (used dry from the box) with the club soda, till the batter becomes the consistency of buttermilk. You may have to add a little more club soda to achieve this consistency. (Perhaps a 1/2 cup more will do!) Set it aside. Now make up the dry coating mix from the Big Bucket In The Sky recipe, putting it into the plastic food bag, just as directed. Moisten your chicken pieces, using the chicken pieces indicated but only 3 pounds, mind you. First dip the moistened pieces, 1 at a time, into the dry coating mix and then into the prepared fish batter and back again into the dry coating mix and then into 385 degree F -- hot oil in equal parts with solid Crisco -- at least 3" deep in your electric fryer or 2 1/2 quart heavy saucepan. Fry on all sides till coating is golden brown and crispy looking. Spear the pieces, 1 at a time, out of the hot oil mixture, using the tip of a sharp knife, instead of tongs, so that you do not risk breaking the coating surface and suffering through the heart ache of having the coating end up in the bottom of the pan. Transfer the browned pieces to a cookie sheet and keep them in a 325 degree F -- oven, uncovered, until all of the pieces have been fried. Loosely cover pieces in foil and continue baking at 325 degrees F about 15 minutes or till fork tender, testing the largest piece of chicken for doneness. A 3 pound fryer will accomodate 4 people nicely. Archer Teacher as in Arthur Treacher Big Bucket In The Sky as in Kentucky Fried Chicken Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985  

Answer 3

HERB SEASONED CHICKEN WINGS  

1 packet Good Seasons Italian Herb Dressing

olive oil

1 red onion, thinly sliced

balsamic vinegar

pinch of onion powder

pinch of garlic powder

Prepare salad dressing according to directions on packet.

Cut off tips of chicken wings; divide wing at joint to make two pieces. Put wings in a Ziploc bag and add salad dressing. Marinate overnight in refrigerator.

Next day, put wings on a baking sheet rubbed with olive oil or sprayed with non-stick spray. Spread wings out evenly on pan leaving space between pieces for browning. Spray with olive oil spray, if desired. Sprinkle lightly with garlic and onion powder. Toss sliced onions over top.

Bake at 350°F for 50 hour, turning after about 25 minutes. Check for doneness (sample one!). Remove from oven and serve either hot or cold.

This quick and simple recipe is great when you're in a hurry. It can also be used for marinating other chicken pieces, too, but the wings seem to have the best flavor.