Crispy Fried Chicken Drumsticks
Ingredients
1 kg (about 8–10 pieces) chicken drumsticks
2 cups (500 ml) buttermilk (or 2 cups milk + 2 tbsp vinegar/lemon juice)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder (optional for spice)
2 cups (250 g) all-purpose flour
½ cup (65 g) cornstarch (for extra crispiness)
2 tsp baking powder
2 eggs
Oil for deep frying
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Instructions
Marinate chicken drumsticks in buttermilk mixed with half of the salt, pepper, paprika, garlic powder, and onion powder. Cover and refrigerate for at least 2 hours or overnight for best flavor.
In a large bowl, mix flour, cornstarch, baking powder, and the remaining spices.
In another bowl, whisk eggs. Remove chicken from the buttermilk, dip each piece into the flour mixture, then into the eggs, then back into the flour mixture. Press flour onto chicken firmly to create a crunchy coating.
Heat oil in a deep pot or fryer to 170–175°C (340–350°F). Carefully add chicken pieces in batches, frying without overcrowding. Cook 12–15 minutes until golden brown and cooked through (internal temp 75°C / 165°F).
Place fried chicken on a wire rack (not paper towels) to keep it crispy. Serve hot.