[RECIPE]<br />
Jody Watley's "Nightlife" Chicken Drummettes

Jody Watley

We all know Jody Watley for her legendary music career and her signature style, but did you know the Chicago-born chanteuse can also get down in the kitchen? Here she shares a special recipe that's perfect for your holiday gathering. Give it a whirl and twirl to her latest single, "Nightlife," as you cook!

 

SPICY DRUMMETTES

  • 2 large packages of chicken drummettes  (you can substitute veggie wings or tofu as well!)
  • 1 cup of coconut oil
  • 2 cups of canola oil
  • 1 lb. of butter
  • 1 bag of mixed greens, for plating
  • 1 large pot or deep fryer
  • 1 butter or pastry brush
  • Cookie pan
  • Jody's special "Nightlife" spice mixture (below)

 

SPICE MIXTURE

  • 1/4 cup of curry powder
  • 2 tablespoons of regular or smoked paprika
  • 2 tablespoons of garlic powder
  • 1 tablespoon of garlic salt
  • 1 tablespoon of sea salt or seasoning salt (more or less, to taste)
  • 1 teaspoon of cayenne pepper
  • 1/4 teaspoon of tumeric
  • A pinch or two of mixed dry herbs
  • Empty spice shaker (you can purchase from a dollar or cooking store, or recycle a clean salt shaker)

 

DIRECTIONS:

Prepare spice mixture first, using a whisk or fork to combine seasonings.

Rinse and gently pat drummettes of excess water with a paper towel.

Heat coconut and canola oils in pot or fryer.

Cook drummettes on medium heat until golden brown.

Place cooked drummettes on cookie sheet lined with paper towels to absorb excess grease.

In a small saucepan or cast iron pan, melt the stick of butter.

Use pastry brush to coat cooked drummettes with butter on both sides, follow with spice mixture. Serve with your fave dipping sauces!

 

To make a festive holiday presentation, consider using the following for your serving platter:

  • 1 cup pomegranate seeds
  • 1 cup of small crab apples
  • 1 cup kumquats
  • 1 cup fresh cranberries
  • 1 bag of mixed greens