Southern Fried Chicken Drumsticks

Southern Fried Chicken Drumsticks are a classic dish from the Southern United States, known for their crispy, flavorful coating and juicy interior. Here’s what makes them special:

Key Features:

• Chicken drumsticks are the main cut used.
• They’re usually marinated or soaked in buttermilk, which tenderizes the meat and adds flavor.
• The drumsticks are then dredged in a seasoned flour mixture, often containing salt, pepper, paprika, garlic powder, cayenne, and other spices.
• Finally, they’re deep-fried in hot oil until golden brown and crispy on the outside, and fully cooked on the inside.

The result is a crunchy, well-seasoned crust with tender, juicy chicken underneath. They’re often served with traditional Southern sides like mashed potatoes, biscuits, coleslaw, or mac and cheese.

Here’s a classic Southern Fried Chicken Drumsticks recipe:

Ingredients:

For the marinade:

• 8 chicken drumsticks
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp hot sauce (optional)

For the flour coating:

• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp salt
• 1/2 tsp black pepper

For frying:

• Vegetable oil or peanut oil (enough to submerge chicken halfway in a deep skillet)

Instructions:

1. Marinate the Chicken:
   In a large bowl, combine the buttermilk, salt, pepper, and hot sauce. Add the drumsticks and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
2. Prepare the Flour Coating:
   In a shallow dish, whisk together all the flour and spices.
3. Dredge the Chicken:
   Remove drumsticks from the marinade (don’t wipe off excess). Dredge each one in the flour mixture, pressing well so it sticks. Let coated chicken rest on a rack for 10–15 minutes—this helps the coating stick better.
4. Heat the Oil:
   Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Fry the Chicken:
   Carefully place a few drumsticks in the hot oil, skin side down first. Don’t overcrowd the pan. Fry for 10–12 minutes per side, turning once, until golden brown and cooked through (internal temp should be 165°F / 75°C).
6. Drain & Rest:
   Transfer to a wire rack over paper towels and let rest a few minutes before serving.

Serve with:

Mashed potatoes, cornbread, mac and cheese, coleslaw—or anything Southern and comforting!