by Diana Rattray
Fry these spicy chicken drumsticks up for friends and family and enjoy the accolades. The cayenne pepper adds heat to the flavorful breading, but feel free to decrease the amount if you aren’t a fan of spicy food. Make the recipe with bone-in chicken thighs or whole legs if you like.
PrintSpicy Fried Chicken Drumsticks
Cayenne pepper adds heat to these buttermilk fried chicken legs. The recipe can be made with chicken thighs or whole legs as well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Chicken, Fried Chicken
Ingredients
Scale
- 2 cups buttermilk
- 1 teaspoon onion powder
- 1 1/2 teaspoons garlic powder (divided use)
- 2 teaspoons cayenne pepper (divided use)
- 1 teaspoon freshly ground black pepper (divided use)
- 2 teaspoons kosher salt (divided use)
- 8 chicken drumsticks (or 4 whole legs)
- 2 cups all-purpose flour
- vegetable oil, for frying
Instructions
- Put the chicken pieces in a plastic food storage bag or nonreactive container. Add the buttermilk, onion powder, 1 teaspoon of garlic powder, 1 teaspoon of cayenne, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Turn to coat the drumsticks. Cover or seal and refrigerate for 2 hours.
- Heat about 2 inches of oil in a deep, heavy saucepan or skillet to 350 F.
- In a plastic food storage bag, combine the flour, the remaining 1/2 teaspoon of garlic powder, 1 teaspoon of cayenne, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- Shake gently to blend. Remove the chicken drumsticks from the buttermilk mixture, shaking off excess, and put in the flour. Coat the pieces thoroughly. Discard the buttermilk marinade mixture.
- Fry the drumsticks in 2 batches. Fry them for about 14 to 16 minutes, turning to brown them on both sides.
- Juices should run clear when you cut into the thickest part of a drumstick.
- An instant-read thermometer should read at least 165 F in the thickest part of a drumstick (not touching bone).
