Buttermilk Fried Chicken Drumsticks
Old fashioned crispy fried chicken in a seasoned buttermilk batter. A classic comfort food dinner and so tasty the next day!
Servings: 1
Calories: 828kcal
Ingredients
- 3 chicken drumsticks
- ¾ cups all-purpose flour
- ¾ cups buttermilk
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying enough to partially cover the chicken
Instructions
- Pat the chicken drumsticks with a paper towel to remove excess moisture.
- Place drumsticks in a shallow bowl or large Ziploc bag, pour the buttermilk over the chicken. Make sure the chicken is submerged in the buttermilk. Refrigerate and chill for 2 hours.
- In a medium bow bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and pepper to make a seasoned flour mix.
- Take the chicken out of the buttermilk, letting excess liquid drip off. Roll the drumstick in the flour mixture and coast all sides of the chicken. Lightly press the flour into the chicken to make sure it sticks and you get a crispy skin.
- In a medium size heavy skillet (cast iron works great) Heat vegetable oil 350-375°F. You need about an inch of oil in the pan, use a cooking thermometer to make sure the oil is hot enough.
- Use tongs to carefully put the coated chicken pieces in the hot oil and fry for 12-15 minutes until they're golden brown, crispy, and cooked inside. You will need to turn the chicken over once to get all sides cooked and browned. The chicken should reach 165°F inside.
- Use a slotted spoon or tongs to remove the fried chicken and place them on paper towels to remove extra oil. Let cook a few minutes before serving.
Notes
- Choose the right chicken: Use bone-in, skin-on chicken pieces like thighs, drumsticks, or breasts for the best flavor and juiciness.
- Seasoning: Season your chicken with a mix of salt, pepper, and other preferred spices or herbs. Let it sit for a while to allow the flavors to penetrate the meat.
- Drying the chicken: Pat the chicken dry with paper towels to remove excess moisture. This helps in achieving a crispy exterior.
- Breading: Make sure to season your flour mixture , don't skimp.
- Temperature control: Use a a heavy-bottomed pan with a thermometer to maintain a consistent oil temperature. The ideal frying temperature for chicken is around 350-375°F (175-190°C).
- Don't overcrowd the pan: If you are only frying 3 Drummsticks use an 8-inch skillet to avoid any overcrowding the pan, which can lead to uneven cooking and less crispy results.
- Drain excess oil: Place the fried chicken on a wire rack or paper towels to drain excess oil and maintain its crispiness.
- Resting time: Allow the fried chicken to rest for a few minutes before serving. This helps retain the juiciness and allows the crust to set.
Nutrition
Serving: 3drumsticks | Calories: 828kcal | Carbohydrates: 84g | Protein: 56g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 720mg | Fiber: 3g | Sugar: 9g
