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- 8 chicken drumsticks - 2 cups buttermilk - 1 tablespoon hot sauce (optional) - 2 cups all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon paprika - 1 teaspoon cayenne pepper (adjust for spice level) - 1 teaspoon salt - 1 teaspoon black pepper - Vegetable oil for frying - Tools needed: deep skillet or cast iron pan To make crispy buttermilk fried chicken drumsticks, you need to gather a few key ingredients. First, the chicken drumsticks are the star of the show. They are juicy and flavorful. Buttermilk adds moisture and tang. If you like heat, add hot sauce for an extra kick. For the coating, we will use all-purpose flour mixed with spices. This blend includes garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. The spices give the chicken its delicious flavor. Finally, you need vegetable oil for frying. A deep skillet or cast iron pan works best for even cooking. This setup will help you achieve that perfect, crispy skin. First, you need to get your buttermilk ready. In a large bowl, combine 2 cups of buttermilk with 1 tablespoon of hot sauce if you want a kick. Add a pinch of salt to enhance the flavor. Next, grab your 8 chicken drumsticks and submerge them in the buttermilk mix. Make sure they are fully covered. Cover the bowl and refrigerate for at least 4 hours or overnight for the best taste. This step makes the chicken juicy and tender. While your chicken marinates, prepare the coating. In another bowl, mix 2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper. This blend gives the chicken a crispy crust and a burst of flavor. Once the chicken is done marinating, take it out and let the excess buttermilk drip off. Now, dredge each drumstick in the flour mixture. Make sure to coat them evenly for a perfect crunch. Now it's time to fry! Heat vegetable oil in a deep skillet or cast iron pan over medium heat. You want the oil to reach 350°F (180°C). To test, drop in a small piece of bread; it should sizzle and turn golden brown. Carefully add the coated drumsticks to the hot oil in batches. Avoid overcrowding the pan, as this can lower the oil temperature. Fry the drumsticks for about 12-15 minutes. Turn them occasionally until they are golden brown and cooked through. Check the internal temperature, which should reach 165°F (74°C). Once done, transfer the drumsticks to a wire rack or a plate lined with paper towels to drain any excess oil. Let them rest for a few minutes to keep them crispy. Marinating the chicken in buttermilk is key. This step helps the meat stay juicy and tender. Aim for at least four hours, but overnight is best. The longer the soak, the better the flavor. For dredging, coat each drumstick evenly with the flour mix. Make sure to shake off the excess flour. This keeps the crust light and crispy. Avoid overcrowding the pan when frying. If the pan is too full, the chicken will steam instead of fry. Fry in batches to get that perfect crunch. Check the doneness of your chicken with a meat thermometer. The internal temperature should reach 165°F. This step ensures the chicken is safe to eat and fully cooked. For a stunning presentation, serve the drumsticks on a rustic wooden board. Add a side of your favorite dipping sauces. You can use ranch, honey mustard, or spicy ketchup. Garnish the dish with fresh herbs like parsley or cilantro. This adds color and a fresh touch. {{image_2}} You can adjust the spice level of the chicken to your taste. For a mild option, skip the cayenne pepper. If you like heat, add more cayenne or some chopped jalapeños to the buttermilk. You can also try these spices for extra flavor: - Smoked paprika for a smoky taste - Blackening spice for a Cajun kick - Cumin for a warm, earthy flavor If you prefer to bake instead of fry, it’s easy! Preheat your oven to 425°F (220°C). After dredging the drumsticks, place them on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for about 30-35 minutes, flipping halfway through. Make sure the chicken reaches 165°F (74°C) inside. This method gives you crispy chicken with less oil. If you need a gluten-free meal, swap the all-purpose flour for alternative flours. Use almond flour or gluten-free all-purpose flour. This keeps the crispy texture. When adjusting for gluten sensitivity, ensure all other ingredients are also gluten-free. Check labels on spices and sauces to avoid hidden gluten. To store leftover chicken drumsticks safely, let them cool first. Place the drumsticks in an airtight container. This keeps them fresh for up to 3 days in the fridge. If you want to reheat them, preheat your oven to 375°F (190°C). Place the drumsticks on a baking sheet and heat for 15-20 minutes. This method keeps them crispy and tasty. To freeze fried chicken, let it cool completely first. Wrap each drumstick in plastic wrap and place them in a freezer bag. This keeps them fresh for up to 3 months. When you want to eat them, take the drumsticks out of the freezer. Thaw them in the fridge overnight for best results. To reheat, use the oven again at 375°F (190°C) for about 25-30 minutes. This will make them crispy once more. Yes, you can use skinless chicken. However, skin adds flavor and crunch. Without skin, the chicken may not be as juicy. You will need to cook skinless drumsticks for a shorter time. Check them at 10-12 minutes, or until the internal temperature reaches 165°F (74°C). If you don't have buttermilk, you can make your own. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes. This will mimic the tangy taste of buttermilk. You can also use plain yogurt mixed with water for a thicker option. You can use an air fryer or bake the chicken. For air frying, preheat the air fryer to 400°F (200°C). Cook the drumsticks for 25-30 minutes, flipping halfway. For baking, preheat the oven to 425°F (220°C). Bake for 35-40 minutes, turning the drumsticks once, until they are golden brown and crispy. You learned how to make great fried chicken. We covered the key ingredients, steps, and tips. Marinating chicken drumsticks in buttermilk makes them juicy and tasty. A proper coating ensures a crispy crust. Remember, the frying technique is crucial for perfect results. If you want variations, you can adjust spice levels or try baking. Store leftovers safely for later enjoyment. Use these tips to impress your friends and family with your cooking skills. Enjoy every bite of your homemade fried chicken!

Crispy Buttermilk Fried Chicken Drumsticks

Indulge in the ultimate comfort food with these Crispy Buttermilk Fried Chicken Drumsticks! Marinated in buttermilk for that perfect tenderness and coated with a spicy seasoning mix for an extra kick, these drumsticks will be a hit at any meal. Ready in just 4 hours (including marinating), they’re perfect for family dinners or gatherings. Click through for the full recipe and impress your guests! #FriedChicken #ComfortFood #Recipes #ChickenDrumsticks
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Ingredients
  

8 chicken drumsticks

2 cups buttermilk

1 tablespoon hot sauce (optional)

2 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

1 teaspoon black pepper

Vegetable oil for frying

Instructions
 

In a large bowl, combine the buttermilk, hot sauce (if using), and a pinch of salt. Add the chicken drumsticks, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

    In another bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. This will serve as the coating for the chicken.

      After marinating, remove the drumsticks from the buttermilk, allowing excess marinade to drip off. Dredge each drumstick in the flour mixture, making sure to coat evenly.

        Heat vegetable oil in a deep skillet or cast iron pan over medium heat until it reaches 350°F (180°C). You can test the oil by dropping a small piece of bread; it should sizzle and turn golden brown.

          Carefully add the coated drumsticks to the hot oil in batches (avoid overcrowding the pan). Fry for about 12-15 minutes, turning occasionally until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

            Once cooked, transfer the drumsticks to a wire rack or plate lined with paper towels to drain excess oil.

              Allow the chicken to rest for a few minutes before serving to maintain its crispiness.

                Prep Time: 15 mins | Total Time: 4 hrs 30 mins (including marinating) | Servings: 4

                  - Presentation Tips: Serve the crispy drumsticks on a rustic wooden board with a side of your favorite dipping sauces, and garnish with fresh herbs for a pop of color!