炸雞腿 Chicken Drumstick (6) Recipe

Prepare drumsticks

Pat the 6 chicken drumsticks dry with paper towels. Make 2–3 shallow slashes in the thickest part of each drumstick to help marinade penetrate.

In a bowl or resealable bag, combine 1 cup buttermilk, 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp ground black pepper and 1/2 tsp salt. Stir or shake to combine.

Add the drumsticks to the marinade, ensuring they are fully submerged or well-coated. Cover and refrigerate for at least 1 hour and up to overnight (4–12 hours recommended) for best flavor and tenderness.

About 30 minutes before frying, remove the drumsticks from the refrigerator to come closer to room temperature for more even cooking.

In a wide shallow bowl or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp ground white pepper, 1/4 tsp chili powder (if using) and 1 tsp salt. Mix thoroughly so spices are evenly distributed.

In a medium bowl beat together 2 eggs and 1/4 cup milk until smooth to make the wet dip.

Set up a breading station: the bowl of seasoned flour, the egg-milk mixture, and a cooling rack or tray lined with paper towels to hold breaded pieces.

Working with one piece at a time, remove a drumstick from the marinade letting excess drip off. Dredge thoroughly in the seasoned flour, shaking off excess. Dip into the egg-milk mixture, then return to the seasoned flour for a second, thorough coating. Press the flour onto the surface so a good crust forms. Place breaded drumsticks on the rack and let rest 10–15 minutes; this helps the coating adhere and dries the surface slightly for crisping.

Pour about 1 to 1.5 cups neutral oil into a large heavy-bottomed pot or deep skillet so the oil depth is about 1.5–2 inches (enough to half-submerge the drumsticks). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Working in batches (do not crowd the pot), carefully lower 2–3 drumsticks into the oil using tongs. Maintain the oil temperature between 325–350°F (160–175°C). If temperature drops when adding chicken, allow it to return to range between pieces.

Fry each drumstick for 12–15 minutes, turning occasionally, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 175–180°F (79–82°C). Cooking time will vary slightly with size.

Using tongs, transfer cooked drumsticks to the prepared rack or a platter lined with paper towels to drain. Let rest 5 minutes. Sprinkle with flaky sea salt to taste while still hot, if desired.

Serve hot as an appetizer with dipping sauces such as sweet chili, soy-garlic, or spicy mayo. To keep crisp if holding briefly, place on a rack in a warm oven (200°F / 95°C) for up to 20–30 minutes.

Leftovers: refrigerate cooled drumsticks in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispness.