Crispy Southern Fried Chicken Drumsticks

Instructions

Step 1: In a shallow bowl, whisk together the buttermilk and egg until well combined.

Step 2: Pat the chicken drumsticks dry with paper towels, then submerge them in the buttermilk mixture. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3: In another shallow bowl, combine the flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper if using.

Step 4: Remove drumsticks from the buttermilk and coat each one thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.

Step 5: Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed pan to 350°F. Use a thermometer for accuracy.

Step 6: Carefully place the drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F.

Step 7: Transfer the cooked drumsticks to a paper towel-lined plate to drain excess oil. Serve hot.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. It’s delicious served cold or reheated.

To reheat and restore crispiness, place drumsticks on a baking sheet and bake at 375°F for 10-12 minutes. Avoid the microwave, which will make them soggy.

You can also freeze cooked drumsticks for up to 3 months. Thaw in the refrigerator before reheating for best results.