County Fair Chicken
Get ready to bring the nostalgic flavors of the fair to your kitchen with this irresistible County Fair Chicken recipe! Juicy, golden-brown drumsticks are marinated in tangy buttermilk to ensure tenderness, then dredged in a perfectly seasoned flour mixture featuring paprika, garlic powder, and a touch of cayenne for a flavorful kick. Each drumstick is fried to crispy perfection, achieving that signature crunch reminiscent of your favorite fairground treat. Finished with a drizzle of honey for a delightful sweet and savory combination and served with optional lemon wedges for a zesty twist, this dish is sure to be a crowd-pleaser. Ideal for family dinners or casual gatherings, County Fair Chicken is a comfort food classic that’s as fun to make as it is to eat.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 2 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 0.5 teaspoons cayenne pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil
- 2 tablespoons honey
- 1 optional Lemon wedges (for serving)
Instructions
Rinse the chicken drumsticks under cold water and pat them dry with paper towels. Place them in a large bowl or resealable bag.
Pour the buttermilk over the chicken, ensuring all pieces are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, to tenderize and flavor the chicken.
In a large mixing bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder. Whisk the mixture until fully blended.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each drumstick in the flour mixture, pressing the flour onto the chicken to create a thick coating. Place the coated drumsticks on a wire rack and let them rest for 10 minutes to allow the coating to adhere.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
Working in batches, fry the drumsticks in the hot oil for 12-15 minutes, turning occasionally, until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Sprinkle with a touch of salt while still hot.
Drizzle the fried drumsticks with honey for a sweet and savory twist. Serve warm with lemon wedges if desired.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 37.7 g | 188% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 15.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 748 mg | 16% | |
*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.
