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QUICK: How long to deep fry my drum sticks?

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Clair de Lune

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It's currently deep frying in the heavy cast iron pan with 1 inch of canola...

The drum sticks are full adult sized, so they're quite large (up to the size of my fist). 4.5 lbs of 12 drum sticks.. so you do the math.

It's been cooking in 375-400 degrees for about five minutes and the coating is already brown.

How long more? I can't tell with it being golden brown already and I know it's still bloody red near the bones.
 
So by drum sticks you are referring to your man parts and by deep frying you are referring to how long you need to clean them after last nights party right?

Sorry about the bruise.
 
Until they're done. I'm assuming that although you have an inch of oil in the pan, it doesn't actually fully cover the meat, so it's not quite a deep fry. If so, use a thermometer and check the temp.

At 375, the coating probably won't burn before the chicken is done unless you put something sweet in it.

I'd guess 7-8 mins per, but that's a guess. I'm also willing to eat chicken that's still a little pink at the bone. I'd rather it be moist than overdone.
 
Originally posted by: Newbian
So by drum sticks you are referring to your man parts and by deep frying you are referring to how long you need to clean them after last nights party right?

Sorry about the bruise.
Click to expand...

Good god you are so clever!!!!!!!!!!!!!
 
Originally posted by: Newbian
So by drum sticks you are referring to your man parts and by deep frying you are referring to how long you need to clean them after last nights party right?

Sorry about the bruise.
Click to expand...

BRILLIANT!!!
 
Originally posted by: sjwaste
Until they're done. I'm assuming that although you have an inch of oil in the pan, it doesn't actually fully cover the meat, so it's not quite a deep fry. If so, use a thermometer and check the temp.

At 375, the coating probably won't burn before the chicken is done unless you put something sweet in it.

I'd guess 7-8 mins per, but that's a guess. I'm also willing to eat chicken that's still a little pink at the bone. I'd rather it be moist than overdone.
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I just took them out at 12 mins, 375 throughout. The drum sticks are so thick, it's still bit undercooked (flesh too firm and see pink juice upon biting).

I'll do 15-17 for the next three.
 
And here I thought you could 'deep fry' instrumental drum sticks to get better bounce or something LOL. 😵
 
12-14 minutes for wing dings and drumettes.

18-22 for full size pieces.


Generally they float when they are done.
 
really depends on how much oil and the temperature. You need like 30:1 oil:food volume ratio to fry properly.
 
Pan is WAY to small and for the love of God, get a meat thermometer and eliminate the guess work. Thermometers are sold in most every grocery store on the planet as well as most dollar stores.
 
Originally posted by: KAMAZON
And here I thought you could 'deep fry' instrumental drum sticks to get better bounce or something LOL. 😵
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The grease interferes too much with your grip.

You can, however, fry your skins if you want a "crisper" snare sound.
 
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