Crispy Fried Chicken Drumsticks
Get ready to sink your teeth into these irresistibly crispy fried chicken drumsticks! Perfectly marinated in tangy buttermilk for a tender and juicy bite, these drumsticks are coated in a flavorful seasoning mix of paprika, garlic, onion, and a touch of cayenne for a hint of heat. The secret to their golden, crunchy exterior lies in the combination of all-purpose flour and cornstarch, which ensures a thick, crispy crust that stays crisp long after frying. Whether you're serving these crunchy delights for a family dinner or a game-day feast, they're sure to impress. Pair them with your favorite dipping sauces or classic sides like coleslaw and fries for the ultimate comfort food experience. Optimal keywords: crispy fried chicken drumsticks, buttermilk chicken, easy fried chicken recipe, homemade fried chicken.
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Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
Directions
Step 1
Place the chicken drumsticks in a large bowl and pour the buttermilk over them. Ensure the drumsticks are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight for best results.
Step 2
In a large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until well combined.
Step 3
Remove the drumsticks from the buttermilk, allowing excess to drip off. Dredge each drumstick in the flour mixture, pressing firmly to ensure a thick, even coating. Place the coated drumsticks on a wire rack for at least 10 minutes to allow the coating to set.
Step 4
Meanwhile, in a large, deep skillet or dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, a cube of bread should brown in about 60 seconds.
Step 5
Working in batches, carefully add the coated drumsticks to the hot oil, ensuring not to overcrowd the pan. Fry the drumsticks for about 12-15 minutes per batch, turning occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 6
Once cooked, transfer the drumsticks to a wire rack lined with paper towels to drain any excess oil.
Step 7
Serve the fried chicken drumsticks hot, with your choice of dipping sauce or sides.
Nutrition Facts
| Serving size | (2547.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10026.7 |
| Total Fat 929.5g | 0% |
| Saturated Fat 149.3g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 797.7mg | 0% |
| Sodium 5354.8mg | 0% |
| Total Carbohydrate 279.3g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 25.1g | |
| Protein 220.9g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 751.6mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 2972.5mg | 0% |
Source of Calories