I wanted Gà muối ớt chiên, fried salt and chili chicken, to eat with canh, but ran out of boonless thighs and pork, but found some Chicken drumsticks in the freezer. I’ve seen people on IG butterfly chicken drumsticks for a more even and quicker cook, so I decided to butterfly up chicken drumsticks I had available to make Đùi Gà Muối ớt Chiên (Fried Salted Butterflied Chicken Drumstick). These worked out great!

I could have easily removed the bone and made it boneless, but I thought it would be cool to have a little handle/stick to hold the chicken while eating. To butterfly chicken drumsticks, take a drumstick and slice along the bone on both sides, opening it up. That’s it!

I love the perfectly even sear, crispy skin, and the salty and spicy flavors of the butterflied chicken drumsticks. These were perfect with jasmine rice, canh (Vietnamese soups), and/or stir-fried veggies.

Ingredients:
4 pounds chicken drumsticks, butterflied
2 tablespoons Huy Fong chili garlic sauce or sambal
1 tablespoon salt
1 tablespoon granulated garlic
A few tablespoons of oil for frying

Steps:

Season Chicken - Season butterflied chicken drumsticks with chili garlic sauce, salt, and granulated garlic. Let the chicken marinate for at least 1 hour.

Pan-fry Chicken - Fry butterflied chicken drumsticks, skin-side down first, over medium-high heat on a flat top grill 3-4 minutes on each side until a beautiful crust forms on the chicken. Serve with hot steamed rice and your favorite canh.

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