Ingredients
- 4 – 6 chicken drumsticks
- 6 cups – 8 cold water
- 1 carrot (roughly chopped)
- 1 celery stick (roughly chopped)
- 1 onion (roughly chopped)
- 2 inches whole cloves garlic (cut half)
- 1/4 cup granulated sugar
- 1/4 cup salt
- 10 ounces – 12 French fried onions (finely crushed)
- 1 1/2 cups of flour
- 2 tbs. cornstarch
- 1 cup seltzer water
- 4 tsps. Adobo or other all-purpose seasoning
- 1/4 cup olive oil
Make it step by step
- Brine chicken overnight or for at least 8 hours in cold water, carrot, celery, onion, garlic, sugar and salt.
- When ready to cook chicken, preheat oven to 375 degrees Fahrenheit.
- Combine flour, cornstarch, and 2 tsps. Adobo in a large, sealable bag.
- Crush French fried onions in another large, sealable bag.
- Whisk seltzer water and 2 tsps. Adobo in another bowl.
- Shake the chicken in the flour remove, then dunk in the seltzer before removing and shaking in the crushed French fried onions.
- Place on a greased (or cooking sprayed) cookie sheet about 1 inch apart.
- Drizzle olive oil over each piece of chicken.
- Bake for 35 – 40 minutes or until a meat thermometer reads 175 degrees – 180 degrees Fahrenheit.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kathy-Ann Hart, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.