Golden Crispy Fried Chicken Drumsticks are a classic comfort food that never fails to impress. With their crunchy exterior and juicy, tender interior, they embody the perfect balance of texture and flavor. This recipe uses a buttermilk marinade to tenderize the chicken and infuse it with subtle richness, followed by a seasoned flour coating that delivers a flavorful crust. The frying process locks in moisture while creating the irresistible crunch that makes fried chicken such a beloved dish.
This recipe is approachable yet rewarding, making it ideal for family dinners, gatherings, or casual indulgence. The aroma of seasoned chicken frying fills the kitchen with warmth, while the final presentation—golden drumsticks garnished with fresh herbs—adds a touch of elegance.
INGREDIENTS:
- 2 pounds chicken drumsticks
- 2 cups buttermilk (or whole milk as substitute)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- Oil for frying (vegetable or canola)
- Fresh parsley for garnish
INSTRUCTION:
- Marinate the chicken: Place drumsticks in a large bowl and cover with buttermilk. Refrigerate for at least 2 hours, or overnight for maximum tenderness.
- Prepare the flour mixture: In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and white pepper. Mix thoroughly to distribute the spices evenly.
- Coat the drumsticks: Remove chicken from the buttermilk, allowing excess liquid to drip off. Dredge each drumstick in the seasoned flour, pressing lightly to ensure the coating adheres. For extra crispiness, dip the drumsticks back into the buttermilk and then into the flour mixture again.
- Heat the oil: In a deep skillet or fryer, heat oil to 350°F (175°C). Ensure there is enough oil to submerge the drumsticks halfway.
- Fry the chicken: Carefully place drumsticks into the hot oil. Fry in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and rest: Remove drumsticks from the oil and place on a wire rack or paper towels to drain excess oil.
- Serve hot: Arrange on a platter, garnish with fresh parsley, and serve immediately.
SERVINGS:
This recipe yields 6–8 servings, depending on portion size.
NOTE:
- Flavor depth: The combination of paprika, garlic powder, and onion powder creates a savory base, while cayenne adds optional heat.
- Texture tip: Double-dipping in buttermilk and flour ensures a thicker, crunchier crust.
- Oil temperature: Maintaining 350°F is crucial. Too hot and the coating burns; too cool and the chicken absorbs excess oil.
- Storage tip: Leftovers can be refrigerated for up to 2 days. Reheat in the oven to restore crispiness.
- Presentation: Garnishing with parsley adds freshness and color, making the dish visually appealing.
- Mindful preparation: Take time to marinate the chicken properly. This step enhances tenderness and flavor, making the final dish more enjoyable.
Final Thoughts
Golden Crispy Fried Chicken Drumsticks are a dish that embodies comfort, flavor, and tradition. The buttermilk marinade tenderizes the meat, the seasoned flour adds depth, and frying creates the perfect golden crust. The result is a drumstick that is juicy inside, crunchy outside, and bursting with flavor.
This recipe is approachable yet rewarding, making it ideal for both beginners and seasoned cooks. Whether served at a family dinner, shared at a gathering, or enjoyed as a weekend indulgence, these drumsticks deliver satisfaction in every bite. Their golden appearance, savory aroma, and irresistible crunch make them a timeless favorite that never goes out of style.