When it comes to comfort food, few things can beat a plate of golden-brown, crispy fried chicken drumsticks. Crunchy on the outside, juicy on the inside, and seasoned to perfection — this recipe brings that irresistible fried chicken flavor right to your home kitchen.
Whether you’re making it for a family dinner, a weekend gathering, or a simple indulgence, these drumsticks are guaranteed to disappear fast. Let’s dive into the details so you can master this classic dish!
Ingredients You’ll Need
Here’s everything required for the perfect fried chicken:
-
1 kg (about 8–10 pieces) chicken drumsticks – Skin-on for maximum crispiness.
-
2 cups (500 ml) buttermilk – Or use 2 cups milk + 2 tbsp vinegar/lemon juice (let sit for 10 minutes to curdle).
-
2 tsp salt
-
1 tsp black pepper
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp chili powder (optional, for a spicy kick ️)
-
2 cups (250 g) all-purpose flour
-
½ cup (65 g) cornstarch – Helps give that extra shatteringly crisp coating.
-
2 tsp baking powder – A secret ingredient for lighter crunch.
-
2 large eggs
-
Oil for deep frying – Use vegetable, sunflower, or peanut oil for best results.
Step-by-Step Instructions
1. Marinate the Chicken
-
Place drumsticks in a large bowl.
-
Pour over the buttermilk and mix in half the salt, pepper, paprika, garlic powder, and onion powder.
-
Cover and refrigerate for at least 2 hours. For the juiciest results, marinate overnight.
Why? Buttermilk tenderizes the chicken and infuses it with flavor while keeping the meat moist during frying.
2. Prepare the Coating
In a separate large mixing bowl, whisk together:
-
Flour, cornstarch, baking powder, and the remaining spices.
Tip: The combination of flour and cornstarch ensures an extra-crispy texture.
3. Dredging Process (Double-Coating Method)
This step is the secret to extra crunch:
-
Remove chicken from buttermilk.
-
Dredge each drumstick in the flour mixture.
-
Dip into the beaten eggs.
-
Coat once again in the flour mixture, pressing firmly so the flour sticks and creates a thick crust.
Pro Tip: Let the coated chicken rest on a tray for 10 minutes before frying. This helps the crust adhere better.
4. Frying the Drumsticks
-
Heat oil in a deep pot or fryer to 170–175°C (340–350°F).
-
Add chicken pieces in small batches (don’t overcrowd).
-
Fry for 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should be 75°C / 165°F).
Trick for Even Crispiness: Use a thermometer to monitor the oil temperature. If it drops too low, the chicken absorbs oil and becomes greasy; too high, and the outside burns before the inside cooks.
5. Rest & Serve
-
Place fried chicken on a wire rack instead of paper towels. This keeps the crust crunchy instead of soggy.
-
Serve immediately while hot and crispy.
Serving Suggestions
Pair your crispy fried chicken drumsticks with:
-
Classic Sides: Mashed potatoes, coleslaw, buttered corn, or mac and cheese.
-
Healthier Options: Fresh garden salad, roasted vegetables, or grilled zucchini.
-
Dipping Sauces: Ranch, spicy mayo, honey mustard, BBQ sauce, or a simple garlic yogurt dip.
Variations
-
Spicy Nashville Style: Brush fried chicken with a spicy cayenne butter oil for a fiery twist.
-
Herb-Crusted: Add dried oregano, thyme, or rosemary to the flour mix.
-
Asian-Inspired: Toss the fried chicken in a soy-garlic glaze for a sticky, sweet-spicy finish.
-
Air-Fryer Option: Spray drumsticks with oil and cook at 190°C (375°F) for 25–30 minutes, turning halfway.
Tips for Success
-
Don’t skip the marinade – It’s the key to flavor and tenderness.
-
Double dredge for crunch – The double coating is what makes fast-food-style crispiness.
-
Use the right oil temperature – Keep it between 170–175°C (340–350°F).
-
Avoid overcrowding the pot – This drops oil temperature and makes chicken greasy.
-
Rest before serving – Wire racks > paper towels for maximum crunch.
Storage & Reheating
-
Fridge: Store leftovers in an airtight container for up to 3 days.
-
Reheat: Place in an oven at 180°C (350°F) for 10–12 minutes or in an air fryer for 5–6 minutes until crispy again.
-
Freezer: You can freeze cooked drumsticks for up to 2 months. Reheat directly from frozen in the oven.
Final Thoughts
This crispy fried chicken drumsticks recipe is foolproof and delivers that restaurant-style crunch we all crave. The combination of buttermilk marination, double dredging, and careful frying ensures juicy meat and a golden crust every single time.
It’s a recipe you’ll want to keep in your collection for Sunday dinners, family gatherings, and parties — because let’s face it, fried chicken makes everyone happy.
So grab your drumsticks, heat up that oil, and get ready for some finger-licking goodness. ✨