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Southern-Style Buttermilk Fried Chicken Drumsticks

Golden, crunchy drumsticks with a deeply seasoned, tangy interior. Soaked in buttermilk to stay juicy, then coated in a seasoned flour crust and fried to a perfect, crisp crust—the kind of dish that makes a family dinner feel celebratory. This recipe walks you through the process with friendly, step-by-step guidance, including tips for achieving maximum crispness and flavor with readily available pantry ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 8 pieces bone-in chicken drumsticks
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • vegetable oil for frying (enough to reach 1/2 inch depth in skillet)

Instructions
 

  • Rinse the drumsticks and pat dry. Mix the buttermilk, hot sauce (if using), salt, and pepper in a large bowl. Submerge the drumsticks in the mixture, cover, and refrigerate for at least 2 hours, or overnight for maximum tenderness.
  • In a separate bowl, whisk together the paprika, garlic powder, onion powder, and other seasonings to form the dry spice mix. In a second bowl, whisk the flour with baking powder, salt, pepper, and cayenne if you like a touch of heat.
  • Remove the drumsticks from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently so the coating adheres well. Place the coated pieces on a rack or tray and let them rest for 10–15 minutes to set the crust.
  • Pour enough frying oil into a deep skillet to reach about 1/2 inch depth. Heat to 350°F (175°C). If you don’t have a thermometer, drop a small bit of flour into the oil; it should sizzle rapidly.
  • Carefully lower the coated drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning once, until the crust is deeply golden and the internal temperature reaches at least 165°F (74°C).
  • Transfer the fried drumsticks to a rack or paper towels to drain briefly. Rest for 5 minutes before serving to let the juices redistribute and the crust to set.