Instructions
Step 1. In a large bowl, combine the buttermilk and hot sauce.
Step 2. Add the chicken drumsticks to the buttermilk mixture, cover, and refrigerate for at least 2 hours or overnight.
Step 3. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 4. Remove the chicken from the marinade, allowing excess liquid to drip off.
Step 5. Dredge each drumstick thoroughly in the seasoned flour mixture, pressing the coating onto the chicken.
Step 6. Place the coated drumsticks on a wire rack and let them rest for 15 minutes.
Step 7. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 8. Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 9. Transfer the chicken to a wire rack or paper towel-lined tray to drain.
Step 10. Preheat the oven to 425°F (220°C).
Step 11. Toss the potato fries with vegetable oil, garlic powder, paprika, salt, and black pepper.
Step 12. Spread the fries in a single layer on a baking sheet.
Step 13. Bake for 30–35 minutes, turning halfway through, until golden and crisp.
Step 14. Arrange the fries on a serving platter and top with the fried chicken drumsticks.
Step 15. Serve with ketchup, hot sauce, and pickle slices on the side.
Step 16. Enjoy immediately while hot and crispy.
Storage and Reheating Tips
Store leftover chicken and fries separately in airtight containers in the refrigerator for up to 4 days.
Freeze fried chicken for up to 3 months in a freezer-safe container.
Reheat chicken in a 375°F (190°C) oven or air fryer for 10–15 minutes until heated through and crispy.
Reheat fries in an oven or air fryer at 400°F (200°C) for 5–7 minutes.
Avoid microwaving, as it can make both the chicken coating and fries soft.
For the best texture and flavor, serve freshly cooked.
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