INGREDIENTS

INSTRUCTIONS

FOR THE BATTER
Cut off the wing tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. Separate the "drumstick," or
first-joint, pieces (the thick ones) from the second-joint pieces.
Beginning at the narrower end of each "drumstick," with a sharp knife cut
the tendons and, holding the exposed end of the bone with a kitchen towel,
scrape the skin and meat down the bone as far as possible toward the
thicker end to make a plump drumstick shape. Cut through the cartilage at
one end of each second-joint piece, separating the bones, scrape the skin
and meat down the large bone to make a plump drumstick shape, and pull out
and discard the smaller bone. Arrange all of the "drumsticks" in a shallow
dish, sprinkle them with the lemon juice and salt and pepper to taste, and
let them marinate, covered and chilled, for 1 hour.
Make the batter while the chicken is marinating:
In a bowl whisk together the flour, the salt, the paprika, the cumin, the
pepper, the thyme, and the cayenne and make a well in the center. Add the
beer and the oil in a stream, whisking, and whisk the batter until it is
smooth. Let the batter stand at room temperature for 1 hour. Stir the
batter before using it.
In a large deep fryer or large deep kettle heat 2 inches of the oil to
375F. on a deep-fat thermometer. Dip the chicken in the batter and fry it
in the oil, 5 pieces at a time, turning it, for 3 minutes, or until it is
cooked through and golden. Transfer the chicken with a slotted spoon as it
is fried to paper towels to drain and make sure the oil returns to 375F.
before adding each new batch. Sprinkle the "drumsticks" with salt to taste,
arrange them on a platter, and garnish the platter with the parsley sprigs.
Makes about 20 hors d'oeuvres.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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