Fried Chicken Drumstick with White Zinfandel Wine

I have some leftover white zinfandel wine been sitting around in the kitchen for a week.Of course,the open wine is not suitable to drink after been open for a week but it's still alright to use a cooking ingredients.I think using wine to marinate chicken drumstick is ideal since white zinfandel have all the cooking wine ingredients. If you have open wine or leftover wine  don't discard,try to use this fruity liquor in any of your favorite cooking.To infused this fruity flavor into the chicken meat is really interesting.On top of that I also mixed rice flour with all purpose flour together to created the crispness of the outer layer.Try it!! you won't regret!!

Ingredients:
10 drumstick,removed all feathers,slit and cleaned


Seasoning:

1 cup white Zinfandel wine
2 tbsp garlic powder
2 tbsp salt
3 tbsp sugar
1 tbsp paprika
1 tbsp ground pepper
1 egg


Coating:
1/2 cup rice flour or corn flour
1 cup all purpose flour
1 dash chili powder

1 1/2 cup canola oil for frying

Method:

1:Removed extra feathers and use a paring knife to slits the middle drumstick about 3 inches long.(inner part cook well,not bloody)

2:Combine all the seasoning in a large bowl ,mix well then marinate cleaned drumstick with the seasoning for overnight.

3:Prepare both flour in a medium large pan ,mix well.Heat oil in fryer or stock pot to 325 F.Coat marinated drumstick with flour mixture well,shake excess flour before place into fryer.Do not overlap drumstick.Fry for 20 minutes or until golden light brown.

4:Remove drumstick from fryer and place on a paper towel to dry the excess oil.Serve warm with your favorite dressing.