Crispy fried chicken drumsticks are a timeless favorite, celebrated for their golden, crunchy exterior and tender, juicy interior. This dish combines the rich flavors of dark meat with a satisfying crunch, making it a staple in many cuisines worldwide.
Why You’ll Love This Recipe
- Flavorful and Juicy: The dark meat of drumsticks offers a richer taste compared to white meat, ensuring each bite is succulent.
- Crispy Exterior: A well-seasoned, crunchy coating provides a delightful contrast to the moist meat inside.
- Versatile Pairing: These drumsticks complement a wide range of side dishes, from classic mashed potatoes to fresh coleslaw.
- Economical Choice: Chicken drumsticks are often more affordable, making this dish budget-friendly without compromising on taste.
Ingredients
- 2 pounds chicken drumsticks
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder (optional, for added heat)
- Oil, for frying (such as peanut or canola oil)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk and egg. Submerge the drumsticks in this mixture, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, or up to overnight, to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and chili powder (if using). Mix thoroughly to ensure even seasoning.
- Coat the Drumsticks: Remove the marinated drumsticks from the refrigerator. Allow any excess buttermilk to drip off, then dredge each drumstick in the flour mixture, pressing lightly to ensure the coating adheres well.
- Heat the Oil: Pour oil into a heavy-bottomed skillet or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy exterior without overcooking the meat.
- Fry the Drumsticks: Carefully place a few drumsticks into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature. Fry for approximately 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Once fried, remove the drumsticks and place them on a wire rack over paper towels to drain excess oil. This method keeps the coating crisp. Serve hot.
Servings and Timing
- Servings: This recipe yields about 6 servings, depending on the size of the drumsticks.
- Preparation Time: 15 minutes
- Marinating Time: At least 1 hour (or up to overnight)
- Cooking Time: Approximately 15 minutes per batch
Variations
- Spicy Kick: Incorporate cayenne pepper or hot sauce into the buttermilk marinade for an extra spicy version.
- Herbal Notes: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for an aromatic twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
Storage/Reheating
- Refrigeration: Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes. Alternatively, use an air fryer for a few minutes until heated through.
FAQs
How can I ensure my fried chicken is crispy?
Using a buttermilk marinade and ensuring the oil is at the correct temperature (350°F or 175°C) are key factors in achieving a crispy texture.
Can I use boneless chicken for this recipe?
Yes, boneless chicken pieces can be used, but adjust the frying time accordingly, as they cook faster than bone-in pieces.
What oil is best for frying chicken?
Oils with high smoke points, such as peanut or canola oil, are ideal for frying chicken.
How do I prevent the coating from falling off?
Ensure the chicken is patted dry before marinating and let the coated chicken rest for a few minutes before frying to help the coating adhere better.
Is it necessary to marinate the chicken in buttermilk?
Marinating in buttermilk tenderizes the meat and adds flavor, but if unavailable, a mixture of milk with a tablespoon of lemon juice or vinegar can be used as a substitute.
Can I bake the drumsticks instead of frying?
Yes, baking is a healthier alternative. Place the coated drumsticks on a baking sheet and bake at 400°F (200°C) for 35-40 minutes, or until fully cooked.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Can I reuse the frying oil?
Frying oil can be reused a few times if properly strained and stored, but its quality diminishes with each use.
What sides pair well with fried chicken drumsticks?
Print
- Prep Time: 15 mins + marinate
- Cook Time: 15 mins
- Total Time: 30 mins + marinate
- Yield: 4 servings
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern American
Description
Golden, crunchy, and juicy—these crispy fried chicken drumsticks are seasoned to perfection and fried for that ultimate Southern comfort food experience.
Ingredients
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8 chicken drumsticks
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2 cups buttermilk
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2 cups all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp cayenne pepper
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Salt & pepper to taste
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Oil for frying
Instructions
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Marinate chicken in buttermilk 4+ hours or overnight.
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Mix flour and spices. Dredge each drumstick well.
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Heat oil to 350°F (175°C). Fry chicken 12-15 mins until golden and crisp.
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Drain on paper towels. Serve hot.
Notes
Double-dip for extra crunch.
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