Southern Fried Chicken Drumsticks Recipe

Prepare brine

In a large bowl or pot, stir together 6 cups water, 3 tbsp kosher salt and 2 tbsp sugar until mostly dissolved. Add smashed garlic cloves, 1 tsp peppercorns and 1 bay leaf. Submerge the drumsticks, cover and refrigerate for 1 to 2 hours (do not exceed 4 hours). If you prefer a faster cool, add 1 cup ice to the brine after the salt and sugar dissolve; keep chilled.

After brining, remove the drumsticks and pat them dry with paper towels. Discard brine. Transfer drumsticks to a clean bowl for the marinade step.

Marinate in buttermilk

In the bowl with the drained drumsticks, add 2 cups buttermilk, 1 tbsp hot sauce (optional), 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Turn each drumstick to coat completely. Cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) to tenderize and flavor.

About 30 minutes before frying, remove the marinated drumsticks from the refrigerator to come closer to room temperature (this helps even cooking).

Make seasoned dredge

In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour and 1/4 cup cornstarch. Add 1 tbsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp seasoned salt and 1 tsp freshly ground black pepper. Mix thoroughly so spices are evenly distributed.

Set a wire rack over a sheet tray for finished pieces. Keep an empty plate or tray nearby for transferring coated drumsticks to the fryer station.

Dredge the drumsticks

Working one at a time, lift a marinated drumstick from the buttermilk, allowing excess to drip back into the bowl, then press and roll the drumstick into the seasoned flour mixture until well coated. For extra crispiness, return the coated drumstick briefly to the buttermilk (about 10 seconds) then re-dredge in the flour mixture for a double coating. Place coated drumsticks on the prepared wire rack and let rest 10–15 minutes—this helps the coating adhere.

Heat oil

Pour about 1.5 cups neutral oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 to 3/4 inch. Heat over medium heat until the oil reaches 325–350°F (use a thermometer). If you don’t have a thermometer, test by dropping a pinch of flour—if it sizzles and browns gently, oil is ready.

Fry the drumsticks

Working in batches that do not overcrowd the pan (2–4 drumsticks depending on pan size), gently lower drumsticks into the hot oil. Maintain oil temperature between 300–325°F for larger drumsticks (325–350°F for smaller pieces) to cook through without burning the exterior. Fry for 12–16 minutes, turning occasionally so all sides brown evenly, until the internal temperature reaches 165°F and the crust is golden brown and crisp. Adjust heat to keep temperature steady.

Use tongs to transfer cooked drumsticks to the wire rack set over a sheet tray to drain. Let rest 5 minutes before seasoning.

While still hot, sprinkle each drumstick lightly with flaky sea salt to taste (about 1 tsp total across all pieces) and scatter chopped parsley if using. Serve with lemon wedges on the side for squeezing.

Suggested accompaniments: coleslaw, mashed potatoes, biscuits, or pickles for a takeout-style meal.