Spicy Fried Chicken Drumsticks

These drumsticks make a tasty meal with mac and cheese or fries, or serve as a snack for the big game.


•  2 cups buttermilk

•  1 teaspoon onion powder

•  2 teaspoons garlic powder, divided

•  2 teaspoons cayenne pepper, divided

•  1 teaspoon freshly ground black pepper, divided

•  2 teaspoons kosher salt, divided

•  8 chicken drumsticks

•  2 cups all-purpose flour

•  canola oil, for frying

Prep Time: 20 minutes
Cook Time: 18 minutes
Marinate: 120 minutes
Total Time: 158 minutes
Yield: Serves 4


Put the chicken legs in a food storage container or resealable plastic food storage bag. Add the buttermilk, onion powder, 1 teaspoon of garlic powder, 1 teaspoon cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon of the black pepper. Turn to coat the drumsticks. Cover or seal and refrigerate for 2 hours.

Heat about 1 inch of oil to 350° F. 

In a plastic food storage bag combine the flour, the remaining 1 teaspoon of garlic powder, 1 teaspoon of cayenne, 1 teaspoon of kosher salt, and 1/2 teaspoon of the black pepper.

Shake gently to blend. Remove the chicken drumsticks from the buttermilk mixture, shaking off excess, and put in the flour. Coat well. Repeat with the remaining legs; discard the buttermilk mixture.

Fry the drumsticks in 2 batches. Fry for about 14 to 16 minutes, turning to brown both sides.

Juices should run clear when you cut into the thickest part of a drumstick. An instant read thermometer should read at least 165° F in the thickest part of a drumstick, not touching bone.

Serves 4.

Posted From: Your Knowledge Hub View More Posts

Posted On: 06-09-2016


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