Cajun Crumbed Drumettes
The drumette is the portion of the chicken wing that looks like a smaller chicken leg. The tanginess of the sour cream added to the thickened cream mimics the traditional buttermilk used in carb-filled breaded drumettes. Paired with the Cajun seasoning, this Southern US dish is over-the-top!
Equipment
Ingrediënten
- 450 grams chicken drumettes
- ½ cup cassava flour
- ½ cup thickened cream
- ½ cup sour cream
- ½ cup crushed pork rinds
- ¾ tablespoon Cajun seasoning
- 1 ½ tablespoons melted butter
Instructies
- In a large bowl, toss drumettes in cassava flour.
- Shake away excess flour and set aside.
- In a medium bowl, whisk together heavy cream and sour cream.
- In a separate shallow dish, combine pork rinds and Cajun seasoning.
- Preheat air fryer at 190°C for 3 minutes.
- Dip floured drumettes in cream mixture.
- Coat in seasoned pork rinds.
- Place half of drumettes in air fryer basket lightly greased with olive oil and cook for 12 minutes.
- Gently flip chicken and brush with 1 tablespoon butter.
- Cook for an additional 8 minutes.
- Using a meat thermometer, ensure internal temperature is at least 75°C.
- Transfer chicken to a large serving plate and let rest for 5 minutes.
- Repeat cooking with remaining chicken and serve warm.
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