Recipe Index

Ingredients

• Vegetable oil (for frying )
• 8-10 drumsticks (1 1/2-2 pounds )
• 2 cups buttermilk
• 2 tsp fine sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup hot sauce (I used franks red hot, buffalo )
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp mustard powder (optional )
• 1 egg (dont add right away!! read directions )
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp fine sea salt
• 1 1/2 tsp onion powder
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp black pepper

Method

1. Pat the drumsticks dry with paper towels and trim any excess skin or fat.
2. In a large bowl, whisk the buttermilk with the sea salt, garlic powder, onion powder, hot sauce, chili powder, black pepper and mustard powder, if using. Add the drumsticks and turn them until fully coated, then cover and refrigerate for at least 4 hours, preferably overnight.
3. Stir the flour, cornstarch, sea salt, onion powder, smoked paprika, garlic powder, chili powder and black pepper together in a large shallow dish until evenly combined.
4. Lift the drumsticks out of the marinade, letting the excess drip off, and coat each one evenly in the flour mixture. Set them aside on a wire rack.
5. Whisk the egg into the remaining marinade. Dip each floured drumstick back into the marinade, then into the flour mixture a second time for a double coating, and give each piece a good shake.
6. Rest the double-coated drumsticks on the wire rack for 10 minutes so the coating sticks and does not fall off in the fryer.
7. Heat 2 to 3 inches of oil in a deep pot to 325°F, tracking the temperature with a thermometer. Fry the drumsticks in uncrowded batches for 10 minutes, turning occasionally, until golden brown and cooked through at 165°F inside, adjusting the heat to hold the oil temperature.
8. Drain the fried chicken on a clean wire rack set over a baking sheet, rest it for a few minutes, and serve it hot with hot sauce.

Prep: 15 min · Cook: 30 min · Total: 285 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data