The drumsticks are given the initial frying and placed on a cooling rack over a baking sheet to cool to about 120 degrees F. This means all of the drumsticks get the initial frying and cooling, and while the second batch is cooling the first batch is given a second 7 minutes of frying, etc.
The net result of the lower temperature double frying method is to have a very crisp piece of fried chicken of light to medium gold color instead of a darker color that could result from single frying at a higher temperature like 360 degrees F or even higher. The result from low temperature frying is also chicken meat under the crispy fried batter that is very tender and juicy, not tough and dry. You want to make fried chicken using this method.
Here is a nice little extra benefit ... Why not use your leftover batter to make fried onion rings? You will need about a pint of batter to coat the rings from one large onion. Simply peel and cut a large sweet onion into 1/2" to 3/4" thick rings, separated, and dredge the onion rings in leftover cornstarch, in a one gallon Ziploc® freezer bag, closing it and shaking it, then put the dredged onion rings on a plate. Add 1/4 cup of cornmeal to the leftover batter and whisk it. If it is too thick then add some cold water and whisk the batter. Repeat that step if necessary. Maintain the temperature of the peanut oil at 325 degrees F on low heat, while coating about six onion rings individually with the batter. Put each one into the hot oil individually with tongs after allowing excess batter to drip back into the bowl of batter. Plan on frying the onion rings in one continuous batch, starting with six or more battered onion rings and adding additional battered onion rings to the hot oil when you have removed ones that are done frying. Adjust the heat as necessary to maintain the oil temperature at 325 degrees F. Check the doneness of the rings after three to four minutes of frying, turning them over a few times with tongs, and remove them individually when they are a medium gold in color. Put the fried onion rings on a paper towel lined plate, salting each layer. Put the completed fried onion rings into the 200 degrees F warming oven used for the drumsticks, and serve the onion rings when you serve the fried drumsticks.
If you decide you want to make the fried onion rings then I suggest increasing the batter ingredients shown below by about 50 percent.
Ingredients: (makes 3 to 4 medium size servings of two drumsticks each)
2 to 3 lbs. of Chicken drumsticks (six to eight drumsticks), washed and dried lightly with paper towels
1 extra large or jumbo egg
6 oz. of cold beer (start with 6 ounces and as necessary add more)
1/4 cup of cornstarch for the batter
1/2 cup of all purpose wheat flour
1/2 cup of white rice flour or potato flour or corn flour
1/2 tsp. of sea salt
1/2 tsp. of black pepper
1/2 tsp. of smoked paprika
1/2 tsp. of garlic powder
1 tsp. of toasted sesame oil
1 cup (or more) of cornstarch for dredging the raw drumsticks
2 to 3 quarts of peanut oil for frying (you can reuse peanut oil multiple times if you filter out fried material after the oil has cooled, before storing it)
An instant read frying thermometer
1 large sweet onion, peeled and cut into thick slices of rings, then separate the individual rings from each other (optional)
Directions:
Prepare any food items you plan to serve with the fried drumsticks, except for onion rings if you decide to make them.
Set the oven temperature at 200 degrees F.
Wash the drumsticks briefly in warm water and then dry them lightly using paper towels. Set them aside, separated from each other.
Whisk the egg in a 2 quart bowl, then add the beer and whisk again.
Add the flours and the 1/4 cup of cornstarch and whisk.
Add the dry seasonings and the sesame oil and whisk until everything is well combined.
Refrigerate the bowl of batter for 30 minutes.
Put the one cup or more of cornstarch for dredging the drumsticks into a wide, shallow bowl.
Dredge the drumsticks individually in the cornstarch and put them on a plate.
Heat the peanut oil in a 2 gallon pot on high heat to 325 degrees F. Use an instant read thermometer.
Once the oil is at 320 degrees, reduce the heat to low.
Check the batter and if it is too thick (it likely will be too thick) add an ounce or two of beer and whisk the batter.
If necessary, repeat the beer addition and whisking until you have a light viscosity batter that when used on a piece of dredged raw drumstick will have/keep a thickness of about 1/16" before frying.
Doing one drumstick at a time, use tongs to put a dredged drumstick into the batter, making sure it is completely coated, then use the tongs to hold the small end of the drumstick and let excess batter return to the batter bowl, for about ten seconds.
Add the drumstick to the hot peanut oil.
Repeat the above step for batter coating three more drumsticks and adding them to the hot oil.
Adjust the heat as necessary to maintain a temperature close to but not above 325 degrees F.
After two to three minutes of frying, check the drumsticks with tongs to make sure they are not stuck together. If any are stuck together, then force them to separate using the tongs and the interior surface of the 2 gallon pot.
After seven minutes of frying the first batch of drumsticks, use tongs to remove them from the hot oil and put them on a cooling rack above a paper towel lined baking sheet.
Start the second batch of drumsticks with batter coating and then frying, and then put them on the cooling rack.
Take the drumsticks from the first batch and put all of them into the hot oil and fry them for seven minutes.
Remove the drumsticks from the oil to the cooling rack and salt them generously.
Repeat the second frying step for the second batch of drumsticks and put them on the cooling rack and salt them generously.
Put all of the drumsticks into a paper towel lined serving bowl and keep them in the 200 degrees F oven for 20 minutes.
Are you making the optional fried onion rings? If so, maintain the temperature of the peanut oil at 325 degrees F, then follow the directions given earlier in this recipe.
Remember to turn off the heat under the peanut oil when you are done frying. You can filter and save the oil an hour or more later after it has cooled, after you have enjoyed your fried drumsticks.
Serve the drumsticks along with whatever other food items you have prepared.
Serve ice cold beer to your adult guests, and cold carbonated soft drinks to young guests.
Enjoy!