Buttermilk fried chicken drumsticks are the ultimate crowd-pleaser, perfect for game days, backyard parties, or family dinners. With its crispy, golden-brown coating and juicy, flavorful chicken inside, this recipe is a guaranteed hit.
The buttermilk marinade adds tenderness and a subtle tang, while the seasoned flour mix brings the crunch and a burst of flavor. Pair it with your favorite sides for a meal that’s impossible to resist!
📖 Recipe
Crispy Buttermilk Fried Chicken Drumsticks
This Buttermilk Fried Chicken recipe delivers crispy, juicy drumsticks that are marinated to perfection in buttermilk, then coated in a flavorful blend of seasoned flour and fried to golden-brown perfection. The buttermilk tenderizes the chicken while infusing it with a subtle tang, while the crispy coating provides a satisfying crunch with every bite. Ideal for a family meal or a casual gathering, this dish brings the comforting flavors of Southern cuisine to your table. With easy-to-follow steps, including marinating, dredging, and frying, you’ll be able to serve up a plate of perfectly cooked, mouthwatering fried chicken that’s sure to satisfy any crowd.
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil for frying
Instructions
- Rinse the chicken drumsticks and pat them dry with a paper towel. Place them in a bowl and pour buttermilk over the chicken.
- Sprinkle in half of the salt and pepper. Make sure the chicken is fully coated, then cover the bowl and refrigerate for at least 2 hours.
- In another bowl, combine the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper. Stir together until the seasoning is well mixed to create the seasoned flour blend.
- Remove the chicken from the buttermilk, letting any excess liquid drip off. Dredge each drumstick in the seasoned flour, pressing the flour onto the chicken to form a crispy coating.
- Heat vegetable oil in a deep fryer or a deep pot to 350-375°F (175-190°C).
- Carefully lower the coated chicken into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for 12-15 minutes until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon to remove the chicken from the oil. Place the fried chicken on a plate lined with paper towels to absorb excess oil.
- Let the chicken cool slightly before serving. Enjoy your crispy buttermilk fried chicken with your favorite sides!
Nutrition Information:
Yield:
6Serving Size:
6Amount Per Serving: Calories: 405 kcalTotal Fat: 21 ggSaturated Fat: 4 ggCholesterol: 100 mgmgSodium: 650 mgmgCarbohydrates: 26 ggFiber: 1 ggSugar: 2 ggProtein: 24 gg
Ingredients
- Chicken Drumsticks: The perfect size for frying and easy to handle.
- All-Purpose Flour: Forms the base of the crispy coating.
- Buttermilk: Adds tangy flavor and tenderizes the chicken.
- Paprika, Garlic Powder, Onion Powder: Essential seasonings for a bold, savory taste.
- Salt and Pepper: Enhances flavor in both the marinade and coating.
- Vegetable Oil: For frying, use an oil with a high smoke point.
See recipe card for quantities.
How to Make Buttermilk Fried Chicken
Rinse the chicken drumsticks and pat them dry with a paper towel. Place them in a bowl and pour buttermilk over the chicken.
Sprinkle in half of the salt and pepper. Make sure the chicken is fully coated, then cover the bowl and refrigerate for at least 2 hours.
In another bowl, combine the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper.
Stir together until the seasoning is well mixed to create the seasoned flour blend.
Remove the chicken from the buttermilk, letting any excess liquid drip off.
Dredge each drumstick in the seasoned flour, pressing the flour onto the chicken to form a crispy coating. Heat vegetable oil in a deep fryer or a deep pot to 350-375°F (175-190°C). Carefully lower the coated chicken into the hot oil, frying a few pieces at a time to avoid overcrowding.
Fry for 12-15 minutes until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
Use a slotted spoon to remove the chicken from the oil. Place the fried chicken on a plate lined with paper towels to absorb excess oil.
Let the chicken cool slightly before serving. Enjoy your crispy buttermilk fried chicken with your favorite sides!
Hint: use a thermometer to keep the oil between 350–375°F for the perfect crispy texture.
Substitutions & Variations
- Chicken Cuts: Use thighs, wings, or breast pieces instead of drumsticks. Adjust cooking time accordingly.
- Spice it Up: Add cayenne pepper or chili powder to the flour mix for a spicier kick.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
💭Crucial Success Tips
Don’t Skip the Marinade: The buttermilk tenderizes the chicken and infuses it with Avoid Overcrowding: Fry in batches to prevent the oil temperature from dropping.
FAQ
Yes! Bake at 400°F (200°C) for about 40–45 minutes, turning halfway through. Spritz the chicken with oil before baking for a crispier texture.
Absolutely. Marinating overnight enhances the flavor even more!
Classic sides like coleslaw, mashed potatoes, or mac and cheese pair wonderfully.
How to Store Buttermilk Fried Chicken
- Refrigerate: Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a 375°F oven for 10–15 minutes to restore crispiness.
- Freeze: Freeze fully cooked and cooled chicken for up to 3 months. Thaw and reheat in the oven for best results.
Spring
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