Chicken Drumstick (6) Recipe

Trim and season

Pat the 6 drumsticks dry with paper towels. Using a sharp knife, remove any excess skin or loose bits. Sprinkle 1.5 tsp kosher salt and 0.75 tsp black pepper evenly over the drumsticks and rub lightly to coat.

Marinate

In a bowl, combine 1 cup buttermilk, 1 tsp hot sauce (optional) and 0.5 tsp garlic powder. Place the seasoned drumsticks in the marinade, cover, and refrigerate for at least 1 hour (up to overnight). This tenderizes and flavors the meat.

Prepare dry mix

In a large shallow bowl or pie plate, whisk together 1.5 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 1 tsp paprika, 0.5 tsp onion powder, 0.25 tsp cayenne pepper, 0.5 tsp dried thyme, 1 tsp salt and 0.5 tsp black pepper until evenly combined.

Prepare wet mix

In a second shallow bowl, beat 2 eggs with 0.25 cups milk until smooth.

Dredge process

Remove one drumstick from the marinade, allowing excess to drip off. First dredge it thoroughly in the dry flour mixture, pressing the flour onto the surface to adhere. Transfer to the egg mixture and coat completely, then return to the dry mix and press again for a double-coated crust. Place coated drumsticks on a wire rack and repeat with remaining drumsticks. Let rest 10–15 minutes to allow the coating to set.

Heat oil

Pour about 1–2 inches of neutral oil into a heavy-bottomed pot or deep pan (roughly 1 cup measured for small pan; use more if needed to reach 1–2 inches). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour in the oil — it should sizzle steadily and float up.

Fry

Working in batches (do not overcrowd), gently lower 2–3 drumsticks into the oil. Fry, turning occasionally, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–16 minutes per batch depending on size. Adjust heat to keep oil around 325–350°F to prevent burning the crust before the interior cooks through.

Drain and rest

Using tongs, transfer cooked drumsticks to a wire rack set over a baking sheet or to paper towels for 2–3 minutes to drain excess oil. Let them rest 3–5 minutes before serving so juices redistribute.

Arrange the drumsticks on a serving platter. Squeeze fresh lemon wedges over them and sprinkle with 1 tbsp chopped parsley if desired. Serve hot as an appetizer with your choice of dipping sauces (ranch, BBQ, honey mustard).