Crispy Buttermilk Fried Chicken Drumsticks
These Crispy Buttermilk Fried Chicken Drumsticks are a reliable go-to for a satisfying, home-cooked meal. Simple, full of flavour, and perfect for sharing.
Main Course
4
4 hrs, 15 mins
20 mins
4 hrs, 35 mins
Main Course
4
4 hrs, 15 mins
20 mins
4 hrs, 35 mins
Ingredients
8 chicken drumsticks
1 cup of buttermilk, or 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice
1 teaspoon of salt
1½ cups of flour
2 tablespoons of corn flour
2 teaspoons of smoked paprika
1 teaspoon of black pepper, ground
1 teaspoon of garlic powder
1 teaspoon of chilli powder, optional
1 teaspoon of dried oregano, dried
1 teaspoon of salt
oil, for frying
Instructions
- Add the chicken drumsticks, buttermilk and salt to a shallow container or resealable bag.
- Mix well to coat, cover and refrigerate for at least 4 hours or overnight.
- When ready to cook, heat 8–10 cm of cooking oil in a large pot or saucepan over high heat.
- Combine flour, cornflour, smoked paprika, black pepper, garlic powder, chilli powder, oregano and salt in a medium bowl.
- Remove each piece of chicken from the buttermilk one by one and dip into the flour mixture until well coated.
- When oil is hot (between 163°C and 175°C), place 4-5 pieces of coated chicken into the oil and cook until golden brown and cooked through, about 10 minutes or until the drumsticks have an internal temperature of at least 82°C.
- Transfer to a wire rack or paper towel lined plate and cook the remaining drumsticks.
- Serve with coleslaw, fries and your favourite dipping sauce.