Crispy Fried Chicken Drumsticks

By zhanghengshuo

4 Person

50 Minutes

0 Calories

Take these spicy fried drumsticks to a party or picnic, or enjoy them as a main dish along with coleslaw, potato salad, and baked beans. The recipe calls for drumsticks, but feel free to use whole chicken legs. If you have some chicken wings or thighs, fry them as well. Just remember to reduce the cooking time for smaller pieces of chicken.

Ingredients

Vegetable oil
1 teaspoon Cayenne pepper
2 cups All-purpose flour
2 tablespoons Black pepper (divided)
2 teaspoons Salt
1 1/2 tablespoons Tabasco sauce
16 Chicken drumsticks
1 1/2 cups Buttermilk

Method

01

Heat the warming drawer or oven to 200 ºF.
02

Pat the chicken with paper towels to dry.
03

In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
04

Remove the chicken from the buttermilk and let any excess buttermilk drip off.
05

Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
06

In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 ºF. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 ºF.
07

Remove the chicken to paper towels to drain.
08

Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Fried Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Crispy Fried Chicken Drumsticks

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Vegetable oil

1 teaspoon Cayenne pepper

2 cups All-purpose flour

2 tablespoons Black pepper (divided)

2 teaspoons Salt

1 1/2 tablespoons Tabasco sauce

16 Chicken drumsticks

1 1/2 cups Buttermilk

03 Method

Step 1

Heat the warming drawer or oven to 200 ºF.

Step 2

Pat the chicken with paper towels to dry.

Step 3

In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).

Step 4

Remove the chicken from the buttermilk and let any excess buttermilk drip off.

Step 5

Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.

Step 6

In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 ºF. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 ºF.

Step 7

Remove the chicken to paper towels to drain.

Step 8

Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.

04 Author