Ingredients:
8 chicken drumsticks (skin on)
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon dried thyme (optional)
1 large egg
1 cup buttermilk (or milk with 1 tbsp vinegar to substitute)
Vegetable oil (for frying)
Instructions:
Prepare the Chicken:
Pat the chicken drumsticks dry with paper towels.
In a shallow dish, whisk the buttermilk (or milk with vinegar) and egg together.
Add the chicken drumsticks to the buttermilk mixture and let them marinate for at least 30 minutes (or up to overnight in the fridge).
Prepare the Dredging Flour:
In a separate shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and thyme.
Coat the Chicken:
Take each drumstick out of the buttermilk mixture, allowing excess liquid to drip off.
Dredge the drumstick in the seasoned flour, pressing gently to ensure an even coating.
For extra crispy chicken, dip the floured drumstick back into the buttermilk mixture, then coat it again in the flour mixture.
Heat the Oil:
Heat about 2-3 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Test the oil with a small bit of flour—if it sizzles immediately, it's ready for frying.
Fry the Chicken:
Carefully add the drumsticks to the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.
Cook the drumsticks for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (74°C).
Drain and Serve:
Remove the fried drumsticks from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce or sides.
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