Description
Crispy Fried Chicken Drumsticks
Ingredients
6 chicken drumsticks
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 cup fresh chopped cilantro
Oil for frying
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Instructions
1. Marinate the Chicken:
In a bowl, mix buttermilk, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Add chicken drumsticks, cover, and marinate in the fridge for at least 2 hours (or overnight).
2. Prepare the Coating:
In a separate bowl, combine flour, cornstarch, and a pinch of salt and pepper.
3. Coat the Chicken:
Remove chicken from the buttermilk marinade and let excess drip off.
Coat each drumstick in the flour mixture, pressing firmly for an even coating.
4. Fry the Chicken:
Heat oil in a deep pan to 350°F (175°C).
Fry chicken drumsticks for 12-15 minutes, turning occasionally, until golden brown and crispy.
Drain on paper towels.
5. Garnish and Serve:
Sprinkle fresh chopped cilantro over the fried drumsticks for a burst of flavor.
Serve hot with your favorite dip or sauce!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your drumsticks are patted dry. Combine the buttermilk and spices in a resealable bag or bowl, then add the chicken, ensuring each piece is fully submerged. For the coating, whisk the flour and cornstarch thoroughly to prevent lumps. When coating, use one hand for the wet marinade and the other for the dry mix to keep your fingers from becoming caked. Before frying, let the coated chicken rest on a wire rack for 5-10 minutes; this helps the coating adhere. Use a deep-fry thermometer to maintain a steady 350°F oil temperature. Fry in batches to avoid overcrowding, which causes temperature drops and soggy chicken.
Serving Suggestions
These crispy drumsticks are incredibly versatile. For a classic comfort meal, serve them with creamy mashed potatoes, coleslaw, and buttery corn on the cob. They also make fantastic party food; offer an array of dipping sauces like honey mustard, spicy barbecue, or a cool ranch. For a lighter option, pair them with a crisp garden salad or tangy pickled vegetables. Leftovers (if you have any) are excellent cold for lunch or can be reheated in an air fryer to restore crunch.
How-to Summary
In brief: Marinate chicken in seasoned buttermilk for 2+ hours. Dredge in a flour-cornstarch mix. Fry at 350°F for 12-15 minutes until golden and cooked through. Drain, garnish with cilantro, and serve immediately.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. For a baked version, place the coated drumsticks on a wire rack over a baking sheet. Spray generously with oil and bake at 400°F for 40-45 minutes, flipping halfway.
What can I use if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer. Insert it into the thickest part of the drumstick, avoiding the bone; it should read 165°F (74°C).
Can I prepare the chicken ahead of time?
Absolutely. You can marinate the chicken overnight for deeper flavor. You can also coat the drumsticks and refrigerate them for up to an hour before frying.
Why is my coating not sticking or becoming soggy?
This is often due to oil that is not hot enough or overcrowding the pan. Ensure your oil is at the correct temperature and fry in small batches.
Common Mistakes to Avoid
- Skipping the Rest: Not letting the coated chicken rest before frying leads to the coating falling off.
- Incorrect Oil Temperature: Oil that’s too cool makes chicken greasy; too hot burns the coating before the inside cooks.
- Overcrowding the Pan: Adding too many drumsticks at once drastically lowers the oil temperature.
- Not Draining Properly: Place fried chicken on a wire rack over a tray, not just on paper towels, to keep the bottom crispy.
- Cutting into Chicken Immediately: Let it rest for 5 minutes after frying so the juices redistribute.
Conclusion
Mastering crispy fried chicken drumsticks is about technique: a proper marinade, a well-formulated coating, and precise frying. By following this enhanced guide and heeding the common pitfalls, you can consistently create restaurant-quality fried chicken at home. The process is straightforward and rewarding, yielding a delicious, crowd-pleasing dish perfect for any occasion. Enjoy the crunch!