Ingredients
Chicken and Seasoning
- 8 chicken drumsticks
- Salt and pepper, to taste
Flour Coating
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon chili powder
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
Marinade
- 1 ½ cups buttermilk
For Serving
- Flaky salt (for sprinkling)
Instructions
- Season the chicken: Season the chicken drumsticks evenly with salt and pepper to your taste. This initial seasoning enhances the flavor of the meat before marinating.
- Prepare the coating: In a large zip-lock bag, combine the smoked paprika, garlic powder, onion powder, chili powder, flour, and cornstarch. Shake well to thoroughly mix all the ingredients, creating the flavorful flour coating.
- Marinate the chicken: Pour the buttermilk into a large bowl and add the seasoned chicken drumsticks. Cover and refrigerate for 2 hours. The buttermilk tenderizes the chicken and helps the coating adhere better.
- Coat the chicken: Remove the chicken from the buttermilk after marinating and let the excess drip off. Transfer the chicken into the zip-lock bag with the flour mixture. Seal the bag and shake vigorously to coat each drumstick evenly. Place the coated chicken on a wire rack and let it rest for about 30 minutes to set the crust.
- Fry the chicken: Heat a deep fryer or a medium saucepan with about 2 cups of oil to 325°F (163°C). Carefully fry the chicken in batches, cooking each batch for 10-12 minutes or until the crust is deep golden brown and the chicken is cooked through. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and rest: Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil. Let the chicken rest for 5 minutes, allowing the juices to redistribute and the crust to set perfectly.
- Serve: Sprinkle the fried chicken with flaky salt before serving to add a final touch of seasoning and crunch. Enjoy your crispy and flavorful homemade fried chicken!
Notes
- For extra crispy chicken, resting the coated chicken on a wire rack before frying is crucial to help the coating set.
- Maintain the oil temperature around 325°F to ensure the chicken cooks evenly without burning the crust.
- If you don’t have buttermilk, you can make a substitute by mixing 1 ½ cups milk with 1 ½ tablespoons lemon juice and letting it sit for 10 minutes.
- Use a thermometer to check the internal chicken temperature; it should reach 165°F for safe consumption.
- Be careful when frying in batches to keep the oil temperature consistent and prevent greasy chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
