Is there any food better than crispy fried chicken? You might think that getting Crispy Fried Chicken Drumsticks that are crunchy on the outside and moist on the inside is a difficult task, but it doesn’t need to be. This recipe is super easy and quick to make (with just one hour marinating time). The recipe uses chicken drumsticks only. This ensures even cooking (as all the pieces are cooked at the same rate), and it also happens to be children’s favorite. Chicken drumsticks are easy to eat too, which makes them perfect for a picnic or packed lunch. Ready to sample a delicious piece of chicken? Then try this recipe today!
To make sure that your breading doesn’t fall off the chicken drumsticks during the frying process, there are two things you have to do. First, don’t skip the drying step. Make sure that you pat the chicken drumsticks properly with paper or kitchen towel. Secondly, don’t skip the chilling step. This will cause the buttermilk mixture to solidify more, ensuring that the flour sticks to it without falling off. Also remove the excess buttermilk before coating it in the flour.
– One chicken piece will need about 15 minutes of frying time (over medium heat). As long as the internal temperature reaches 165°F, it will be safe to eat. For drumsticks, the optimal temperature (for the best texture) is 170°F. Don’t be tempted to overcook the chicken! Otherwise, the chicken will be too chewy, instead of crispy and moist.
– Don’t boil the chicken before frying. You might think this will shorten the cooking time, but you will only end up overcooking the chicken, making it chewy.
– You can replace the flour with cornstarch for a gluten-free option (or use another gluten-free flour). Corn starch is popular in Asian fried chicken recipe and will make the chicken extra crispy too!
– You can make the Chicken Fried Chicken Drumsticks in an air fryer too. Preheat the air fryer to 400°F for about 5 minutes. Place the breaded chicken drumsticks in the basket (don’t overcrowd the basket) and cook for about 10 minutes. Flip the chicken over and cook another 10 minutes. If the internal temperature is not yet at 165°F, you can continue cooking for another 5 minutes.
Store leftover chicken in an airtight container (in the fridge) for up to 4 days. Leftover chicken can also be used in sandwiches, salads, or pasta. Simply reheat them in the microwave.
Dry the chicken properly with paper towels. Combine the buttermilk, Tabasco sauce, salt and 1 tablespoon of black pepper and mix through.
Add chicken legs to a Ziploc bag.
Pour in the buttermilk mixture and seal. Store in the refrigerator for at least 1 hour.
In a large bowl, combine flour, 1 tablespoon of black pepper and cayenne pepper.
Remove the chicken from the buttermilk. Cover with the seasoned flour and place on a stand to rest while covering the remaining chicken legs.
Fry chicken legs in batches for about 10 minutes, turning once.
– Make sure to use an oil suitable for frying at higher temperatures. These include: canola, peanut, sunflower, corn oil, and more. If you want to reuse the oil, let it cool, and strain it. You can use it a few times more for fried chicken.
– Don’t make your oil too hot, otherwise the breading on the chicken will burn before the chicken is cooked through. Use a thermometer to heat the oil to about 350°F.