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| Servings |
pieces
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Ingredients
Pan-Fried Parmesean Chicken Drummettes
- 1/2 cup Wisconsin parmesan cheese finely grated
- 1/2 cup flour
- 1/2 cup cracker meal
- 1 tsp –1/2garlic powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 12 pieces chicken drummettes
- Oil for frying
Comeback Sauce
- 1 cup Olive Oil mayonnaise
- 1/4 cup olive oil
- 1/4 cup bottled chili sauce
- 1/4 cup ketchup
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp yellow mustard
- 1/8 tsp cayenne pepper
- 1/2 tsp dry mustard powder
- 2 Tbsp onion, grated
- 3/4 tsp garlic powder
- Juice of half lemon
- 2 Tbsp Wisconsin parmesan cheese
Ingredients
Pan-Fried Parmesean Chicken Drummettes
Comeback Sauce
|
Rate this recipe!
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Instructions
Pan-Fried Parmesan Chicken Drummettes
- Mix parmesan, flour, cracker meal, garlic powder, salt, and cayenne in small paper bag.
- Place two drummettes in bag at a time and shake, coating each drummette well. Repeat with remaining drummettes, placing breaded pieces on rack.
- Pour oil to depth of about 1/2–inch into heavy skillet and heat.
- Test by tossing a pinch of breading mixture into skillet. When breading sizzles, fry the drummettes (in batches as necessary) for 12–15 minutes or until done, depending on size.
- Drain on paper towels and serve hot with comeback sauce for dipping. Refrigerate any remaining sauce for another use.
Comeback Sauce
- Whisk mayonnaise, olive oil, chili sauce, ketchup, and Worcestershire sauce in a bowl, mixing well.
- Mix in remaining sauce ingredients.
- Taste for seasoning and adjust to taste. If hotter sauce is desired, add hot sauce to taste.
- Cover and refrigerate up to 3 days.
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