Crispy Fried Chicken Drumsticks
Get ready to savor the ultimate comfort food with these Crispy Fried Chicken Drumsticks, a mouthwatering classic that's perfectly golden, crunchy, and irresistibly juicy. This recipe combines tender chicken marinated in creamy buttermilk for maximum moisture with a flavorful coating made from a blend of all-purpose flour, cornstarch, and vibrant spices like paprika, garlic powder, and cayenne pepper. Fried to perfection in hot oil, these drumsticks deliver a delectably crispy crust encasing perfectly cooked chicken. Whether shared at family gatherings or paired with your favorite dipping sauces, these homemade fried chicken drumsticks are sure to delight. Easy to prepare with a quick prep time, this recipe is a must-try for fried chicken lovers craving restaurant-quality results at home!
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Recipe Information
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
Instructions
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.
In a large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until well combined.
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.
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.
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).
Once cooked, transfer the drumsticks to a wire rack lined with paper towels to drain any excess oil.
Serve the fried chicken drumsticks hot, with your choice of dipping sauce or sides.
Nutrition Facts
Calories |
10027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 929.5 g | 1192% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 25.1 g | ||
| Protein | 220.9 g | 442% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 752 mg | 58% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2972 mg | 63% | |
*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.
