Crispy Fried Chicken Drumsticks 🍗🔥
Perfectly Crunchy & Juicy!
These golden-brown fried chicken drumsticks are crispy on the outside and juicy on the inside. The buttermilk marinade ensures tenderness, while the seasoned coating gives that crave-worthy crunch.
Yields: 6–8 drumsticks
Prep Time: 15 minutes (+marinating time)
Cook Time: 15–18 minutes
Total Time: 30–33 minutes
Ingredients:
- 6–8 chicken drumsticks
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp baking powder (helps with crunch)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- Oil for frying (vegetable or peanut oil)
Instructions:
1. Marinate the Drumsticks (Optional but recommended)
- In a bowl, mix buttermilk and hot sauce.
- Add chicken drumsticks, ensuring they’re fully submerged.
- Cover and refrigerate for at least a few hours or overnight for extra tenderness.
2. Prepare the Coating
- In a bowl, mix:
- Flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
- Remove drumsticks from the buttermilk, letting excess drip off.
- Dredge each drumstick in the flour mixture, pressing firmly to coat well.
3. Let it Rest
- Place coated drumsticks on a wire rack for 10–15 minutes to help the coating stick better.
4. Heat the Oil
- In a deep pot or cast-iron skillet, heat oil to 350°F (175°C).
- Use a thermometer to maintain consistent heat.
5. Fry the Drumsticks
- Fry in batches (avoid overcrowding).
- Cook for 12–15 minutes, turning occasionally, until golden brown and crispy.
- Ensure the internal temperature reaches 165°F (75°C).
6. Drain & Serve
- Let drumsticks rest on a wire rack over paper towels.
- Serve hot with ranch, honey mustard, or spicy mayo!
🔥 Crispy, Juicy, and Packed with Flavor!
