Description
Make the crispiest buttermilk fried chicken drumsticks at home! Juicy inside, golden outside—perfect for any comfort food craving.
Ingredients
For the Marinade:
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8 chicken drumsticks
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2 cups buttermilk
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1 tsp salt
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp paprika
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1/2 tsp cayenne pepper (optional)
For the Coating:
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2 cups all-purpose flour
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1/2 cup cornstarch (for extra crispiness)
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1 tsp salt
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1 tsp black pepper
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp cayenne pepper (optional)
For Frying:
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Vegetable oil (enough for deep frying)
Instructions
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Marinate the chicken: Place drumsticks in a large bowl or zip-top bag. Add buttermilk, salt, and spices. Mix well. Cover and refrigerate for at least 4 hours or overnight.
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Prepare the coating: In a large bowl, whisk together flour, cornstarch, and all coating spices.
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Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven (at least 2 inches deep). Heat to 350°F (175°C).
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Dredge the chicken: Remove drumsticks from marinade, letting excess drip off. Roll in the seasoned flour until well coated. For extra crispiness, double-dip in buttermilk and flour again.
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Fry the chicken: Fry in batches, turning occasionally, for 12–15 minutes or until golden brown and internal temp reaches 165°F (74°C).
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Drain & rest: Place cooked chicken on a wire rack over paper towels. Let rest 5–10 minutes before serving.
Notes
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Marinate overnight for maximum tenderness and flavor.
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Cornstarch in the coating creates a crispier crust.
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Don’t overcrowd the pan—fry in batches to maintain oil temperature.
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Use a meat thermometer to check doneness (165°F / 74°C).
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Let chicken rest before serving to keep it juicy and the crust crisp.
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For less mess, coat chicken using a paper bag or large zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 5 minutes per batch