Description
Crispy Fried Chicken Drumsticks Recipe
Ingredients
8 chicken drumsticks
2 cups buttermilk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
For the Coating:
2 cups all-purpose flour
1/2 cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne pepper (optional, for spice)
For Frying:
Vegetable oil, for deep frying
Instructions
Marinate the Chicken:
In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and smoked paprika.
Add the drumsticks, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Coating:
In another bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Coat each drumstick thoroughly in the flour mixture, pressing to adhere. Place on a plate or tray.
Heat the Oil:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to ensure the temperature remains consistent.
Fry the Drumsticks:
Fry the drumsticks in batches to avoid overcrowding. Cook for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove the drumsticks and place them on a wire rack or paper towels to drain excess oil.
Serve:
Sprinkle with fresh parsley for garnish and serve hot with your favorite dipping sauces or sides.
Prep Time: 15 minutes (+2 hours marinating)
Cook Time: 20 minutes
Servings: 4
#FriedChicken #ComfortFood
Step-by-Step Guide
Follow these detailed steps for perfect fried chicken every time. First, ensure your chicken drumsticks are patted dry before marinating. This helps the buttermilk mixture cling better. When mixing your dry coating, consider sifting the flour and cornstarch together to eliminate lumps for an extra-crispy, even crust. After dredging each drumstick in the flour mixture, let them rest on the tray for 5-10 minutes before frying. This allows the coating to hydrate and set, preventing it from falling off in the oil. Maintain your oil temperature religiously. Adding cold chicken will cause the temperature to drop; wait for it to return to 350°F before adding the next batch. Use a wire rack over a baking sheet for draining, as this keeps the bottom of the drumsticks crisp, unlike paper towels which can trap steam.
Serving Suggestions
These crispy drumsticks are incredibly versatile. For a classic comfort meal, serve them with creamy mashed potatoes, collard greens, and buttermilk biscuits. For a lighter option, pair with a tangy coleslaw and sweet corn on the cob. Elevate your presentation by offering an array of dipping sauces such as classic honey mustard, spicy sriracha mayo, or a cool ranch dip. They also make a fantastic centerpiece for a game-day spread alongside celery sticks, carrot batons, and other finger foods.
How-to Summary
To summarize the key process: Marinate drumsticks in seasoned buttermilk for 2+ hours. Dredge in a spiced flour-cornstarch mix, let rest. Deep fry at a steady 350°F in batches for 12-15 minutes until golden and internal temperature reaches 165°F. Drain on a wire rack and serve immediately.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place the breaded drumsticks on a wire rack over a baking sheet. Lightly spray with oil and bake at 400°F for 40-45 minutes, flipping halfway, until cooked through and crispy.
How long can I marinate the chicken? You can safely marinate in the refrigerator for up to 24 hours. Beyond that, the buttermilk can start to break down the texture of the meat, making it mushy.
What’s the purpose of cornstarch in the coating? Cornstarch is key for ultimate crispiness. It inhibits gluten development (which can make coating tough) and creates a lighter, shatteringly crisp crust compared to flour alone.
My coating is falling off. What did I do wrong? This is usually due to not letting the excess buttermilk drip off before dredging, or not letting the breaded chicken rest before frying. Ensure you follow both steps to let the coating adhere properly.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 10-15 minutes to restore crispiness. Avoid the microwave, which makes the coating soggy.
Common Mistakes to Avoid
- Overcrowding the pot: Adding too many drumsticks at once causes the oil temperature to plummet, leading to greasy, soggy chicken.
- Inconsistent oil temperature: Not using a thermometer often results in undercooked or burnt chicken. Keep it at 350°F.
- Skipping the rest period: Frying immediately after breading risks the coating sliding right off the chicken.
- Using chicken straight from the fridge: Letting the marinated drumsticks sit at room temperature for 20 minutes before frying promotes more even cooking.
Conclusion
Mastering crispy fried chicken drumsticks is about technique more than mystery. The crucial steps—a long buttermilk soak, a cornstarch-enhanced coating, and precise temperature control—transform simple ingredients into a golden, juicy, and irresistibly crunchy classic. By following this guide and avoiding common pitfalls, you can consistently create restaurant-quality fried chicken at home that is sure to become a favorite comfort food for any occasion.