Spicy Fried Chicken Drumsticks
by , September 23, 2017
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.
Related: Crispy Oven-Fried Drumsticks
Fried Chicken With Creamy Buttermilk Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (Not Including Marinating Time)
- 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 cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon of the 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 the 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 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).
Makes 4 servings.