Crispy Southern Fried Chicken Drumsticks
Crispy Southern Fried Chicken Drumsticks
Ingredients
For the Chicken
- 8 chicken drumsticks, about 2 1/2 pounds total, patted dry
For the Buttermilk Brine
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Dredging Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
For Frying
- 6 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl or resealable bag, combine the buttermilk, hot sauce, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Add the chicken drumsticks, ensuring they are fully submerged. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours. This brining step helps tenderize the chicken and adds flavor.
⏱️ 5 min
- 2
While the chicken is brining, prepare the dredging flour. In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 1/2 teaspoons of kosher salt, and 1 teaspoon of black pepper until well combined.
⏱️ 10 min
- 3
Remove the chicken drumsticks from the buttermilk brine, allowing any excess liquid to drip off. Do not rinse the chicken. Working with one drumstick at a time, dredge it thoroughly in the seasoned flour mixture, pressing to ensure the flour adheres well. Shake off any excess flour. Place the dredged drumsticks on a wire rack set over a baking sheet.
⏱️ 10 min
- 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add 3-4 drumsticks to the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.
⏱️ 15 min•🌡️ 350
- 6
Once cooked, remove the drumsticks from the oil and place them on a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with additional salt, if desired, immediately after removing from the oil. Repeat with the remaining drumsticks, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min
- 7
Serve the crispy Southern fried chicken drumsticks hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Southern Fried Chicken Drumsticks
For the Chicken
- 8 chicken drumsticks, about 2 1/2 pounds total, patted dry
For the Buttermilk Brine
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Dredging Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
For Frying
- 6 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl or resealable bag, combine the buttermilk, hot sauce, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Add the chicken drumsticks, ensuring they are fully submerged. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours. This brining step helps tenderize the chicken and adds flavor.
⏱️ 5 min - 2
While the chicken is brining, prepare the dredging flour. In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 1/2 teaspoons of kosher salt, and 1 teaspoon of black pepper until well combined.
⏱️ 10 min - 3
Remove the chicken drumsticks from the buttermilk brine, allowing any excess liquid to drip off. Do not rinse the chicken. Working with one drumstick at a time, dredge it thoroughly in the seasoned flour mixture, pressing to ensure the flour adheres well. Shake off any excess flour. Place the dredged drumsticks on a wire rack set over a baking sheet.
⏱️ 10 min - 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add 3-4 drumsticks to the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.
⏱️ 15 min•🌡️ 350 - 6
Once cooked, remove the drumsticks from the oil and place them on a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with additional salt, if desired, immediately after removing from the oil. Repeat with the remaining drumsticks, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min - 7
Serve the crispy Southern fried chicken drumsticks hot and enjoy!