Golden, crunchy, and juicy — these crispy fried chicken drumsticks are seasoned to perfection and fried to a mouthwatering crisp. Perfect for lunch, dinner, or any gathering.
🛒 Ingredients
🍗 For the Chicken:
- 8 chicken drumsticks (skin-on, bone-in)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar/lemon juice)
- 1 tablespoon hot sauce (optional, for a kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
🧂 For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (helps crispiness)
🛢️ For Frying:
- Vegetable oil or peanut oil (for deep frying)
👨🍳 How to Prepare
1. Marinate the Chicken
- In a large bowl, combine the buttermilk, salt, black pepper, and hot sauce (if using).
- Add the chicken drumsticks and coat them well.
- Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes and flavors the chicken.
2. Prepare the Coating
- In a large shallow dish or bowl, mix together all the coating ingredients: flour, cornstarch, salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and baking powder.
- Mix thoroughly so the spices are evenly distributed.
3. Dredge the Chicken
- Remove drumsticks from the marinade, letting the excess drip off.
- Dredge each piece in the seasoned flour mixture, pressing firmly to ensure the coating sticks well.
- For extra crispy chicken, dip the coated drumsticks back in the buttermilk, then re-dredge in the flour mixture for a double coat.
- Place coated chicken on a rack or tray and let it rest for 10–15 minutes. This helps the coating adhere better when frying.
4. Heat the Oil
- In a deep, heavy-bottomed pot or deep fryer, heat about 2–3 inches of oil to 350°F (175°C).
- Use a thermometer to maintain the temperature — too hot and the outside will burn, too cold and it will absorb too much oil.
5. Fry the Chicken
- Carefully add 3–4 drumsticks at a time to avoid overcrowding.
- Fry for 12–15 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should be 165°F / 74°C).
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
6. Serve
- Let the chicken rest for 5 minutes before serving. This helps the juices settle.
- Serve hot with dipping sauces, coleslaw, fries, or cornbread.