This Southern-style fried chicken drumstick recipe delivers everything you crave in comfort food: juicy, tender meat encased in a golden, crunchy crust that shatters with each bite. The process begins with a buttermilk soak that tenderizes the chicken and infuses it with subtle tang, followed by a generous dredge in seasoned flour that brings bold flavor and satisfying texture. Fried to perfection, each drumstick boasts a deep amber hue and a crisp exterior that gives way to succulent, flavorful meat. Whether served hot with classic sides or cold for a picnic, these drumsticks are a timeless favorite that bridge tradition and indulgence.
INGREDIENTS: For the chicken marinade:
- 8 chicken drumsticks
- 2 cups buttermilk (or whole milk with 1 tbsp vinegar or lemon juice)
- 1 tsp salt
- ½ tsp black pepper
For the seasoned flour coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper (optional for heat)
For frying:
- Vegetable oil or peanut oil (enough to fill a deep skillet or fryer halfway)
INSTRUCTION:
- Marinate the Chicken: Begin by rinsing the drumsticks and patting them dry with paper towels. In a large bowl, combine the buttermilk, salt, and black pepper. Submerge the drumsticks in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the meat and helps the coating adhere better during frying.
- Prepare the Seasoned Flour: In a separate large bowl, mix the flour with paprika, garlic powder, onion powder, salt, black pepper, white pepper, and cayenne pepper. Stir thoroughly to ensure even distribution of spices. This blend creates a flavorful crust that complements the juicy chicken interior.
- Dredge the Drumsticks: Remove the drumsticks from the buttermilk marinade, allowing excess liquid to drip off. One at a time, roll each drumstick in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. For extra crunch, repeat the dredging process by dipping the coated drumstick back into the buttermilk and then into the flour again.
- Rest Before Frying: Place the coated drumsticks on a wire rack or tray and let them rest for 15–20 minutes. This allows the flour to adhere better and prevents the coating from falling off during frying.
- Heat the Oil: Pour oil into a deep skillet or fryer until it reaches halfway up the sides. Heat the oil to 325–350°F (165–175°C). Use a thermometer to maintain consistent temperature—too hot and the crust will burn before the chicken cooks through; too cool and the chicken will absorb excess oil.
- Fry the Drumsticks: Carefully lower the drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally for even browning. The drumsticks should be golden brown and cooked to an internal temperature of 165°F (74°C). Adjust frying time based on size and thickness.
- Drain and Rest: Once cooked, transfer the drumsticks to a wire rack or paper towel-lined tray to drain excess oil. Let them rest for 5 minutes before serving to allow juices to redistribute and the crust to set.
- Serve: Garnish with fresh parsley or serve alongside classic sides like mashed potatoes, coleslaw, cornbread, or pickles. These drumsticks are equally delightful hot or cold, making them perfect for gatherings, picnics, or indulgent solo meals.
SERVINGS: Serves 4 people (2 drumsticks per person). Easily scalable for larger batches—just maintain the flour-to-spice ratio and ensure proper oil temperature when frying in batches.
NOTE:
- Buttermilk Substitute: If buttermilk isn’t available, mix 2 cups of whole milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.
- Double Dredge for Extra Crunch: For a thicker, crunchier crust, double dredge each drumstick by dipping it back into the buttermilk and flour mixture a second time.
- Resting Time Matters: Allowing the coated chicken to rest before frying helps the crust adhere and reduces flour fallout in the oil.
- Oil Temperature Control: Use a thermometer to monitor oil temperature. Fluctuations can lead to uneven cooking or greasy chicken.
- Flavor Variations: Add dried herbs like thyme or oregano to the flour mixture for a herby twist. For smoky depth, swap regular paprika with smoked paprika.
- Storage and Reheating: Leftover drumsticks can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 10–15 minutes to restore crispiness. Avoid microwaving, as it softens the crust.
- Safety Tip: Always ensure chicken is cooked to an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Serving Ideas: Pair with honey mustard, hot sauce, or creamy ranch for dipping. For a Southern-style meal, serve with biscuits and gravy or mac and cheese.
- Batch Prep: This recipe is ideal for batch cooking. Prepare multiple drumsticks, fry in batches, and keep warm in a low oven (200°F/93°C) until ready to serve.
- Crispy Cold Option: These drumsticks retain their crunch even when cold, making them perfect for picnics or lunchboxes. Wrap in parchment paper to preserve texture.
This recipe celebrates the timeless joy of fried chicken—crispy, flavorful, and deeply satisfying. Whether you’re reviving a family tradition or sharing with new friends, these drumsticks bring warmth and delight to any table.