Description
Delicious and crispy Southern style fried chicken drumsticks marinated in buttermilk.
Ingredients
Scale
- 8 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Marinate the Chicken:
- In a large bowl, place the chicken drumsticks and cover them with buttermilk.
- Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Coating:
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Coat the Chicken:
- Remove the drumsticks from the buttermilk, allowing excess buttermilk to drip off.
- Dredge each drumstick in the seasoned flour mixture, ensuring they’re fully coated.
- Place the coated chicken on a wire rack and let sit for 10 minutes to set the coating.
- Fry the Chicken:
- In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- Fry the drumsticks in batches, avoiding overcrowding the pan, for about 12-15 minutes or until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
- Drain and Serve:
- Place fried chicken on paper towels or a wire rack to drain excess oil.
- Serve hot.
Notes
- Oil Temperature: Maintain consistent oil temperature for even cooking. A thermometer can help with this.
- Flavor Variations: Adjust spices in the flour mixture to your taste preferences.
- Crispier Coating: For an extra crispy texture, double-dip the drumsticks in buttermilk and flour before frying.
- Prep Time: 2 hours (including marination)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 drumstick