Grocery list:
20 drumettes
Kosher salt
Pepper
2 cups buttermilk
Vegetable oil - for frying
1 cup flour
1 tbsp garlic powder
2 tsp paprika
3/4 cup mayonnaise
3 tbsp apple cider vinegar
1/2 lemon - juiced
1 tbsp Dijon mustard
1/2 tsp horseradish
1/2 tsp sugar
1/4 tsp liquid smoke (optional)
Directions:
1. Salt and pepper the drumettes on all sides. Put them in a large bowl and cover with the buttermilk. Refrigerate for at least 1 hour.
2. Pour about 2 inches of vegetable oil into a Dutch oven or cast iron skillet. Heat over medium until a thermometer reads 375 degrees. In a shallow bowl, whisk together the flour, garlic powder, and paprika. Remove the drumettes from the buttermilk and dredge in the flour mixture. Fry for about 7 minutes, 3-4 drumettes at a time, not overcrowding the pan. Let drain on a baking sheet lined with paper towels. Sprinkle lightly with salt when they come out of the oil.
3. In a medium bowl, mix together the mayo, apple cider vinegar, lemon juice, Dijion mustard, horseradish, sugar, a dash of salt, and liquid smoke (if using). Before serving the drummies, drizzle them with the white BBQ sauce.
CHEERS TO FOOTBALL SEASON!!