Perfectly Crispy Fried Chicken Drumsticks
Buttermilk-marinated chicken drumsticks, pan-fried for crispy skin and juicy meat, are spiced with Tabasco sauce and cayenne pepper, ideal for any gathering.
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Instructions
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Preheat the oven to 200 F.
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Pat 16 chicken drumsticks dry.
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In a large bowl, combine 1 1/2 cups buttermilk, 1 1/2 tablespoons Tabasco sauce, 2 teaspoons kosher salt, and 1 tablespoon freshly ground black pepper; add chicken, toss to coat, then cover and refrigerate for at least 1 hour or up to overnight.
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Remove chicken from the buttermilk, letting excess drip, and arrange on a cooling rack over a rimmed baking sheet.
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Heat 3 cups vegetable oil to 350 F in a large, heavy-duty pan.
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Meanwhile, combine 2 cups all-purpose flour, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne in a separate bowl.
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Coat the chicken in the seasoned flour, shake off excess, and return to the prepared rack.
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Working in batches, fry the chicken for approximately 10 minutes per side until golden brown and cooked through (165 F internal temperature).
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Remove fried chicken to paper towels to drain, then place on a baking sheet, cover loosely with foil, and keep warm in the preheated oven while frying remaining batches.