Whenever we visit my grandparents in Queens, it’s all about where to go for lunch. Soup dumplings at Nan Xiang Dumpling House, Malaysian curry noodle soup at the hole-in-the-wall place I can’t actually remember the name of, cumin lamb noodles at Xi’An Famous Foods, or a trip to the food court in the New World Mall.
Sometimes, though, we keep things simple. My grandma, like most sensible people, loves fried chicken. And though she doesn’t have it often, there’s a street stall that makes some really awesome five spice fried chicken that she likes to splurge on every now and then. We gave it our best shot to recreate it here, and I’d say we did a pretty kickass job of it. This is actually our second fried chicken recipe. We have an awesome Xinjiang Spiced Fried Chicken recipe here, inspired by an epic street stall near our apartment in Beijing.
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Five Spice Crispy Chicken Drumsticks
- Total Time: 71 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Golden fried chicken with a delicious five-spice kick. Perfect for a weeknight dinner or casual get-together.
Ingredients
- 12 chicken legs
- salt and black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon (15 ml) five-spice powder
- 2 eggs
- 1 tablespoon (15 ml) water
- 1 1/2 cups (354 ml) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon white pepper
- peanut or vegetable oil
Instructions
- Rinse chicken legs under cold running water.
- Place chicken legs in a large bowl and season with salt, pepper, garlic powder, and half the five-spice powder.
- In a medium bowl, whisk together 2 eggs and 1 tablespoon of water.
- Add egg mixture to the chicken and toss to combine.
- In a shallow baking dish, stir together flour, baking powder, white pepper, and the remaining five-spice powder.
- Fill a cast iron skillet slightly less than halfway with oil and heat to 360°F (182°C).
- Dip each drumstick in the egg mixture, allowing excess to drip off.
- Coat drumsticks thoroughly in the flour mixture, shaking off any excess.
- Fry chicken in batches of four, for 14 minutes at 350°F (177°C), flipping halfway through, until crispy and golden brown.
Notes
- For extra crispy skin, let the seasoned chicken rest in the refrigerator for at least 30 minutes before breading.
- If you don’t have a cast iron skillet, a heavy-bottomed pot or deep fryer will work. Adjust cooking time as needed.
- Leftover chicken can be stored in the refrigerator for up to 4 days and reheated in a 350°F (177°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 56 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 1
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
How long should I marinate the drumsticks with five spice before cooking?
At minimum 30 minutes, but a few hours in the fridge gives the spice blend time to penetrate the meat more deeply. Overnight marinating gives the most developed flavor.
How do I get the skin truly crispy without burning the five spice coating?
Pat the drumsticks dry before applying the seasoning and start them at a moderate temperature before raising the heat toward the end. High heat from the start can char the spices before the skin crisps.
Can I use an air fryer instead of roasting for crispier skin?
An air fryer works well for this. Cook at around 400F, turning halfway through, and check for doneness at about 25 minutes depending on the size of the drumsticks.
