Instructions
Step 1: Place chicken drumsticks in a bowl and cover completely with buttermilk. Refrigerate for at least 2 hours, or overnight for best results. This tenderizes the meat and keeps it juicy.
Step 2: In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, black pepper, and salt. This dry mixture is your crispy coating base.
Step 3: Heat oil to 350°F in a deep skillet or fryer. The temperature is crucial for achieving that golden exterior without burning.
Step 4: Remove each drumstick from buttermilk and coat thoroughly in the flour mixture, pressing gently so the coating adheres. Shake off excess flour before frying.
Step 5: Carefully place coated drumsticks into hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
Step 6: Transfer to a paper towel-lined plate to drain excess oil. Serve hot and enjoy your crispy golden masterpiece.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to prevent condensation.
To reheat and maintain crispiness, preheat your oven to 375°F and bake for 10-12 minutes on a wire rack. This method restores the crunch far better than microwaving.
You can also freeze fried chicken for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
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