Ingredients
For the Chicken
- 1 kg chicken drumsticks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional for spice)
For the Marinade
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 egg
- 1 teaspoon hot sauce (optional)
For the Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For Frying
- Oil (for deep frying)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Wash and pat dry the drumsticks.
Make small cuts on the chicken:
- Helps seasoning penetrate
- Ensures even cooking
Season with salt, pepper, paprika, garlic powder, and cayenne.
Step 2: Marinate
In a bowl:
- Mix buttermilk, egg, and hot sauce
Add chicken and coat well.
Cover and refrigerate for at least:
- 2 hours (minimum)
- Overnight (best result)
This step makes chicken tender and flavorful.
Step 3: Prepare Coating
In another bowl:
- Mix flour, cornstarch, salt, paprika, garlic powder, pepper
For extra crispy texture:
- Add 2–3 tablespoons marinade into flour
- Mix slightly to form small lumps
Step 4: Coat the Chicken
Remove chicken from marinade.
Coat each piece in flour mixture:
- Press firmly
- Make sure it’s fully covered
Let coated chicken rest for 10 minutes.
This helps coating stick better.
Step 5: Frying
Heat oil to about 170–180°C.
Add chicken carefully:
- Do not overcrowd
Fry for 12–15 minutes:
- Turn occasionally
- Cook until golden brown
Check doneness:
- Inside should be fully cooked
- Juice runs clear
Step 6: Drain and Rest
Remove chicken and place on paper towels.
Let rest for a few minutes.
This keeps it crispy.
Texture and Flavor
This chicken delivers:
- Super crispy outer crust
- Juicy, tender inside
- Bold, slightly spicy flavor
- Deep golden color
Tips for Perfect Fried Chicken
1. Use Cornstarch
It makes the crust extra crispy.
2. Maintain Oil Temperature
Too hot → burns outside
Too cold → oily chicken
3. Don’t Skip Marination
It’s key for juicy meat.
4. Double Coating (Optional)
Dip again in flour for thicker crust.
Variations
1. Spicy Version
Add more cayenne and chili powder.
2. Garlic Butter Version
Toss fried chicken in garlic butter.
3. Oven Version
Bake at 200°C for 40–45 minutes.
4. Air Fryer Version
Cook at 180°C for 25–30 minutes.
Serving Suggestions
Serve with:
- Fries 🍟
- Coleslaw 🥗
- Garlic sauce 🧄
- Bread 🍞
Storage
- Refrigerate up to 3 days
Reheating
- Oven: best (keeps crispiness)
- Air fryer: great option
Common Mistakes
- ❌ Skipping rest after coating
- ❌ Overcrowding oil
- ❌ Wrong oil temperature
- ❌ Not seasoning enough
Why This Recipe Works
- Buttermilk tenderizes chicken
- Cornstarch creates crisp crust
- Proper frying locks moisture
- Seasoning layers build flavor
Final Thoughts
These crispy fried drumsticks are the ultimate comfort food. Crunchy on the outside, juicy on the inside, and packed with flavor—they’re better than restaurant-style chicken when done right.
Once you try this recipe, you’ll never go back to basic fried chicken again.