Ingredients
Chicken: 6–8 chicken drumsticks
Wet Marinade: 1.5 cups buttermilk (or milk with 1 tbsp lemon juice)
Dry Coating: 1.5 cups all-purpose flour
Spice Mix: 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried herbs (thyme or oregano), 1 tsp salt, 1/2 tsp black pepper
Frying: Vegetable, canola, or peanut oil for deep frying
Instructions
Marinate: Place drumsticks in a bowl with buttermilk, cover, and chill for at least 30 minutes (or up to overnight) to tenderize.
Mix Dry Coating: In a separate wide bowl, whisk together the flour, paprika, garlic powder, onion powder, dried herbs, salt, and pepper.
Dredge: Pull drumsticks from the liquid, letting excess drip off, and press firmly into the flour mixture until completely coated.
Fry: Heat 2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry drumsticks in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.
Crispy Baked Chicken (Oven Option)
Prep: Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire cooling rack on top. Spray the rack generously with cooking spray.
Coat: Follow the same marinade and dredging steps as above. Add 1–2 tbsp baking powder to the flour mixture for extra crunch.
Bake: Arrange coated drumsticks on the wire rack without touching. Lightly spray the tops of the chicken with cooking oil spray. Bake for 35–40 minutes until golden and crispy, flipping halfway through.