Glad you found the recipe helpful, I will have to revisit the 4 Tbsp of salt, now that you mention it, it does sound like a heck of a lot. It maybe a typo.

I just prepared this recipe last night, with a few adjustments, and it came out absolutely divine.

I am a N.O. expatriate and have longed for a chicken drumstick as good as Popeye’s for a long time… I think I finally found my substitute.

The adjustments I made were primarily the salt amounts, which was originally because I was only making 8 drumsticks, but then also realized that 4 tabe’s is a heckuva lot of salt! I reduced it to 1 Tabe. Then 1 tsp of fresh ground black and a 1/2 tsp of cayenne.

I think the sweat technique is a staple for me now.

The bleeding is also a staple for me now.

OH and the MOST important: salt water seasoning technique. I added 2 bay leaves and tabasco to the water as well… but only for 20 minutes and it worked fine.

I pan fried (Veg/peanut/Veg Lard mix) it at a starting temp of 390 (due to the inherent temp drop) and then kept it steady at 350-360.

10 minutes on both sides and Wa-La! Perfectly seasoned, crispy chicken. No over browning or burning at all.

I can’t thank you enough, this recipe is 10/10