I am not ashamed to say that the first time I tried to pan fry, I failed. Not terribly, but I failed. First on the list, I didn't have a big enough pan. No where near enough to cook enough of them at the same time. This time is different and a heavy aluminum vessel under my protection is indeed big enough to support four drumsticks at once.
Next comes the oil. I knew how much I was supposed to use, though I think I overdid it a wee bit this time. It was heating said oil. You see, I have no thermometer. So, aside from guessing, I had no idea when it was time to cook the bird. Luckily, you can find everything on the internet.
Drop a grain of rice into the oil. If it floats to the top and starts popping and cooking, it's ready to go. If it sinks, wait a little longer. Big hint for the potential readers of this blog.
As far as the chicken itself was concerned, I soaked them all in heavy cream beforehand. Maybe thirty minutes. Heavy cream as I had no buttermilk. And I have to say, touching uncooked and slimy chicken as its soaking in that stuff.... bleh. Felt like finger banging a dead woman. But anyway, I used Adobo, like I do in everything. I used a lot. A lot a lot. They were bright orange on both sides before they hit the All Purpose Flour. Oh, and a pinch of salt, some more adobo, a bit of cayenne and a half a tablespoon (maybe) of baking powder. They rested until the oil was ready, then fry.
Twelve minutes on one side. Flip. Turn heat up to medium. Another twelve minutes. Drain. Rest. Nom. I have gravy on mine.
Coming up next: deer meat.
