​Truffle Sauce with Fried Chicken Drumsticks and Steamed Butter Squash

This dish combines crispy fried chicken drumsticks with a luxurious truffle sauce, paired perfectly with the sweet, tender flavors of steamed butter squash. The richness of the truffle sauce complements the crispy, golden chicken, while the buttery squash provides a smooth contrast. It’s a comforting yet elegant meal perfect for any occasion.

Ingredients:

For the chicken drumsticks:

•  4-6 chicken drumsticks (skin on)
• Truffle salt and freshly ground black pepper (to taste)
• 1 cup buttermilk (for marinating)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 1/2 cup cornstarch (for extra crispiness)
• Truffle olive oil (for frying)
• Black Truffle Sauce

For the butter squash:

- 1 medium butter squash (about 1-2 lbs), seeded, and cubed

- 1 tablespoon truffle butter

- truffle salt and freshly ground black pepper (to taste)

- Fresh thyme (optional, for flavor)

Instructions:

1. Marinate the Chicken Drumsticks:

- In a large bowl, season the chicken drumsticks with truffle salt, pepper, garlic powder, onion powder, and smoked paprika.

- Pour the buttermilk over the chicken and toss to coat. Cover and refrigerate for 20 minutes, or overnight for the best flavor and tenderness.

2. Prepare the Squash:

- While the chicken is marinating, prepare the butter squash. Cut the squash in half, remove the seeds, and peel it. Then, chop it into bite-sized cubes.

- Steam the butter squash for about 10-12 minutes until tender and easily pierced with a fork.

- Once cooked, transfer the squash to a bowl and toss with 1 tablespoon of truffle butter. Season with salt and pepper, and add a few sprigs of fresh thyme if desired. Set aside and keep warm.

3. Fry the Chicken Drumsticks:

- In a shallow bowl, mix the flour and cornstarch. Season with a pinch of truffle salt and pepper.

- Heat truffle oil in a large skillet or deep fryer to 350°F (175°C). You need enough oil to submerge the chicken halfway.

- Remove the marinated chicken drumsticks from the buttermilk and dredge them in the seasoned flour mixture, ensuring they are well coated.

- Fry the chicken drumsticks in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until golden brown and crispy on the outside and the internal temperature reaches 165°F (74°C).

4. Assemble the Dish:

- Place the crispy fried chicken drumsticks on serving plates.

- Drizzle the black truffle sauce generously over the chicken, allowing the sauce to soak into the crispy skin.

- Serve the steamed butter squash on the side, drizzle the black truffle sauce if desired.

6. Serve:

- Serve immediately while the chicken is hot and crispy. The rich, earthy flavor of the truffle sauce combined with the tender, buttery squash makes for a deliciously indulgent meal.

Tips:

- Truffle Oil: use a high-quality black truffle oil to get the best flavor. If you have access to fresh truffles, grate a small amount over the chicken and squash just before serving.

- Butter Squash Variations: If butter squash is not available, you can substitute with other sweet, soft squash varieties like pumpkin or acorn squash.

- Chicken Variations: You can use chicken thighs or breasts instead of drumsticks, but adjust the cooking time accordingly.

This Truffle Sauce Fried Chicken Drumsticks with Steamed Butter Squash is a delightful combination of crispy, savory chicken with a rich, indulgent sauce and the natural sweetness of squash. It’s a comforting and elevated dish perfect for a cozy dinner or special gathering!