Ingredients
10 Mountaire® Black Label Fresh Drumsticks
2 ½ tsp kosher salt
10 cups AP flour
40 eggs (beaten)
20 cups breading mix (½ AP flour, ½ white rice flour)
1 cup water
1 ¼ cup Chili Crunch Dip
3 tbsp honey
10 tbsp Miso Mayonnaise
20 pickle chips
3 tbsp scallions (sliced thin on the bias)
Miso Mayonnaise
2/3 cup mayonnaise
2 ½ tbsp white miso
1 ¼ tsp lemon juice
½ tsp garlic cloved (rough chopped)
½ tsp ginger (peeled and rough chopped)
Chile Crunch Dip
13 tbsp Chile Crunch
6 ½ tbsp avocado oil
Directions
Crispy Szechuan Chicken Drums
Place the flour into one bowl and set it aside. Whisk the eggs in a second bowl and set them aside. Place the breading mix into a third bowl, then drizzle the water into it while stirring and cutting to create a crumbly texture before setting it aside. Season each chicken drumstick with salt.
Bread the chicken drums in this order: coating them first in flour, then in eggs, followed by the breaded mix, back into the eggs, and finally into the breaded mix to create a double pass on the breading portion. Deep fry the drumsticks at 350°F for about 10 to 12 minutes until they turn golden brown and reach an internal temperature of 165°F.
Once the chicken drumsticks are cooked, spoon the chile crunch all over the surface, ensuring that the chile flakes stick and remain visible.Place the dipped chicken drumsticks in the center of a plate and drizzle them with honey. Smear the Miso Mayonnaise on one side of the plate, then top the chicken with pickle chips and thin-sliced scallions.
Miso Mayonnaise
Combine all of the ingredients in a food processor and purée them together until the mixture is smooth. Taste the sauce and adjust the seasoning with salt and pepper to taste. Store the mayonnaise refrigerated in an airtight container until you are ready to use it.
Chile Crunch Dip
Combine all of the specified items in a container and mix them well. Store the dip in an airtight container until you are ready to use it
