Spicy Fried Chicken Drumsticks
A generous amount of cayenne pepper adds heat to these buttermilk fried chicken legs. The recipe can be made with chicken thighs or whole legs as well.
Fry these spicy chicken drumsticks up for friends and family and enjoy the accolades. The cayenne pepper brings the heat, but you can adjust it to suit your spice tolerance. Each bite is crispy, juicy, and deeply flavorful thanks to a seasoned buttermilk marinade and a well-spiced flour coating.
While this recipe calls for drumsticks, it works just as well with bone-in thighs or whole legs. If you’re feeding a crowd or just craving classic Southern-style fried chicken with a bold kick, this recipe delivers.
Ingredient Notes
- Buttermilk: Tenderizes the chicken and adds tangy flavor.
- Cayenne pepper: Provides the spicy kick—adjust up or down to taste.
- Garlic and onion powder: Add depth to both the marinade and coating.
- Salt and black pepper: Divided between the marinade and flour mixture for well-balanced seasoning.
- Chicken drumsticks: You can also use thighs or whole legs.
- Flour: Coats the chicken and helps form that crisp outer crust.
- Vegetable oil: Use a neutral oil with a high smoke point, such as canola or peanut oil.
Steps to Make Spicy Fried Chicken Drumsticks
- Marinate the chicken in buttermilk with seasonings for at least 2 hours.
- Heat the oil in a deep, heavy skillet or saucepan.
- Mix the seasoned flour coating in a bag or bowl.
- Remove the chicken from the marinade and dredge in the seasoned flour.
- Fry in batches until the coating is deep golden brown and chicken is cooked through.
- Drain on paper towels and serve hot.
Tips for Spicy Fried Chicken
- Use a thermometer to keep the oil around 350°F while frying.
- Let the coated chicken rest for 10 minutes before frying for a crispier crust.
- Don’t overcrowd the pan—fry in batches for even browning.
- A meat thermometer should read 165°F in the thickest part of the drumstick.
Recipe Variations
- Use thighs or whole legs. The method works for any bone-in dark meat.
- Lower the heat. Reduce the cayenne to 1 teaspoon total for mild heat.
- Extra spicy. Add hot sauce to the buttermilk for an extra kick.
- Add herbs. Include dried thyme or oregano in the flour for added flavor.
- Try smoked paprika. Swap some cayenne for smoked paprika for a smoky profile.
Serving Suggestions
- Serve with coleslaw, potato salad, or baked beans.
- Pair with mac and cheese or mashed potatoes for comfort food heaven.
- Add a dipping sauce like ranch, honey mustard, or comeback sauce.
- Include sliced pickles or a fresh tomato salad to balance the heat.
- Pack in a picnic basket and enjoy cold or room temperature.
How to Store
Refrigerate: Store leftover fried chicken in an airtight container in the fridge for up to 4 days.
Reheat: Reheat in a 375°F oven for about 10 to 15 minutes until hot and crisp again. Avoid the microwave for best texture.
Freeze: Fried chicken can be frozen in a single layer, then transferred to freezer bags. Reheat from frozen in the oven for 20 to 25 minutes at 375°F.
Spicy Fried Chicken Drumsticks
Ingredients
- 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).
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
