Recipe courtesy of Chuck Hughes
Print
Total:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings of 2 pieces
Level:
Intermediate
Total:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings of 2 pieces
Level:
Intermediate

Ingredients

  • 4 tablespoons kosher salt
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons ground cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dry mustard powder
  • 2 cups all-purpose flour
  • 8 chicken drumsticks
  • 4 cups buttermilk
  • Canola oil, for frying

Directions

Watch how to make this recipe.

Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside. Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside. Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Cook's Note: You can also let the chicken marinate longer, even overnight. Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Extra-Crispy Fried Chicken

Recipe courtesy of Tyler Florence

Fried Chicken

Recipe courtesy of Tiffani Thiessen

Ultimate Korean Fried Chicken

Recipe courtesy of Judy Joo

Famous Fried Chicken

Recipe courtesy of Patti LaBelle

Fried Chicken

Recipe courtesy of Alton Brown

Chicken-Fried Lobster

Recipe courtesy of Y.O. Ranch Steakhouse

Fried Chicken and Bacon Waffles

Recipe courtesy of Tia Mowry

Chicken Fried Steak with Cream Gravy

Recipe courtesy of Tom Perini

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Crazy Cakes

10pm | 9c

Crazy Cakes

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Crazy Cakes

2am | 1c

Crazy Cakes

2:30am | 1:30c

So Much Pretty Food Here