12 Piece Recipe
Make 12 Piece Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Rinse the chicken drumsticks under cold water and pat them dry with paper towels. Place them in a large bowl.
Marinate the Chicken
In a separate bowl, mix buttermilk, eggs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Pour the mixture over the chicken drumsticks, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
Prepare the Coating
In another bowl, add all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to combine.
Heat the Oil
In a large deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.
Coat the Chicken
Remove the marinated chicken drumsticks from the refrigerator. Take each piece and coat it in the flour mixture, shaking off any excess flour.
Fry the Chicken
Carefully place the coated chicken drumsticks into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 10-12 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve
Once cooked, remove the chicken drumsticks from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to rest for a few minutes before serving.