Instructions
Step 1: Pat your chicken drumsticks dry with paper towels, then submerge them completely in buttermilk and let them soak for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 2: In a shallow bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
Step 3: Pour the crushed cornflakes or breadcrumbs into another shallow bowl and set aside.
Step 4: Remove one drumstick from the buttermilk and coat it thoroughly in the flour mixture, shaking off any excess.
Step 5: Dip the flour-coated drumstick back into the buttermilk briefly, then immediately roll it in the crushed cornflakes for that ultimate crunchy coating.
Step 6: Repeat steps 4 and 5 with all remaining drumsticks and place them on a plate.
Step 7: Heat vegetable oil to 350°F in a deep skillet or Dutch oven, then carefully add the coated drumsticks a few at a time, being careful not to overcrowd the pan.
Step 8: Fry for 12-15 minutes, turning halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
Step 9: Transfer the finished drumsticks to a paper towel-lined plate to drain any excess oil, then serve immediately while hot and crispy.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. The chicken is delicious served cold straight from the fridge for a quick snack or lunch.
To reheat and restore crispiness, place the drumsticks on a baking sheet and warm them in a 375°F oven for about 10-12 minutes until heated through. Avoid using the microwave, as it will soften the crispy coating.
You can also freeze cooked drumsticks for up to 3 months. Simply thaw them overnight in the refrigerator before reheating using the oven method above.
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