Drumstick Recipe
American · Main course · 35 min total
A classic Southern fried chicken drumstick recipe with a crispy, seasoned coating and juicy meat inside.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 8 chicken drumsticks (about 2 lbs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- Pat drumsticks dry with paper towels. Place in a bowl and pour buttermilk over them; turn to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
- In a shallow dish, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using).
- Remove drumsticks from buttermilk, letting excess drip off. Dredge each in the flour mixture, pressing to adhere. Place on a wire rack and let rest for 10 minutes.
- In a large heavy-bottomed pot or deep fryer, heat about 2 inches of oil to 350°F (175°C).
- Fry drumsticks in batches (do not crowd) for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a paper towel-lined plate to drain. Let rest for 5 minutes before serving.
Tips
- For extra crispiness, double-dredge: dip back in buttermilk and then flour mixture before frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.
- Serve with ranch dressing, honey mustard, or hot sauce.
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