HOT DRUMS

Ingredients Weight Measure
Chicken drumettes 6 lbs.
Goya pork cracklings (chicharrones) 16 oz.
Eggs, large 6 ea.
Heavy whipping cream 1 pt.
TABASCO® brand Garlic Pepper Sauce 5 oz.
Cumin, ground 1 tsp.
Salt 1 tsp.
Black pepper 1/2 tsp.
Flour, seasoned to taste with salt and pepper 1 cup
Canola oil, for frying 32 oz.
Seedless euro cucumbers 2 ea.
Blue cheese dressing 1 pt.

Method

  1. Cut off tips of drumettes and french meat halfway down the bone; then place in refrigerator.
  2. Place pork cracklings into food processor and process until coarse, remove and place in mixing bowl.
  3. Combine eggs, whipping cream, TABASCO® Garlic Pepper Sauce (reserve 1/2 oz. for plating), cumin, salt and pepper in a mixing bowl and mix until well blended.
  4. Place seasoned flour into mixing bowl.
  5. Dip drumettes into seasoned flour, seasoned egg and cream mixture and then into pork crackling mixture (standard breading procedure).
  6. Place onto sheet pan and place into freezer.
  7. Heat canola oil until it reaches 350°F. When oil is hot, place drumettes (4 to an order) and fry for approximately 4 minutes.
  8. Cut cucumbers into sticks, removing center.
  9. To serve, place blue cheese dressing into squeeze bottle and drizzle 1-1/2 oz. onto bottom of each bowl. Place drumettes at 10:00, 2:00, 4:00 and 8:00. Arrange 6 cucumber sticks into a cross pattern in center of bowl. Place 5 dots of TABASCO® Garlic Pepper Sauce around the rim of bowl.

Yield: 12 servings