Chicken Licken
Get ready to sink your teeth into the ultimate comfort food with "Chicken Licken," a crowd-pleasing recipe for perfectly crispy and juicy fried chicken drumsticks. These drumsticks are marinated in tangy buttermilk, creating tender, flavorful meat, then coated in a seasoned flour blend infused with paprika, garlic powder, and a hint of cayenne for the perfect balance of spice and crunch. Deep-fried to golden perfection, this quick-to-make dish is ideal for satisfying your fried chicken cravings. Whether served alongside creamy coleslaw, buttery mashed potatoes, or your favorite dipping sauces, "Chicken Licken" promises to deliver a taste of soul food goodness in every bite. Perfect for family dinners or game-day spreads, this recipe will have everyone coming back for more!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 500 ml buttermilk
- 250 grams all-purpose flour
- 50 grams cornstarch
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon baking powder
- 1 liter vegetable oil
Instructions
Place the chicken drumsticks in a large bowl and pour the buttermilk over them until they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or ideally overnight to tenderize and flavor the chicken.
In a large shallow dish, combine the all-purpose flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, dried thyme, and baking powder. Mix well to create the seasoned coating.
Remove the chicken drumsticks from the buttermilk, letting the excess drip off, but do not pat them dry.
Dredge each drumstick in the seasoned flour mixture, coating it thoroughly and pressing the flour onto the chicken to form a crispy crust. Shake off any excess flour and place the coated drumsticks on a plate.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 175°C (350°F). Make sure there’s enough oil to fully submerge the drumsticks.
Carefully lower the coated chicken drumsticks into the hot oil in batches to avoid overcrowding. Cook each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. The internal temperature should read 75°C (165°F) when tested with a meat thermometer.
Use a slotted spoon or tongs to transfer the fried chicken to a wire rack set over a baking sheet to allow excess oil to drain. Repeat with the remaining drumsticks.
Let the chicken rest for a few minutes before serving. Serve hot with your favorite dipping sauces or side dishes like coleslaw or mashed potatoes.
Nutrition Facts
Calories |
10411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 977.6 g | 1253% | |
| Saturated Fat | 157.4 g | 787% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.1 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 765 mg | 59% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
