There’s nothing quite like Crispy Fried Chicken Drumsticks done right. Shatteringly crunchy on the outside, juicy and tender on the inside, and seasoned all the way through—this is the kind of fried chicken that makes people pause after the first bite.
This recipe delivers maximum crunch with deep flavor, using a simple marinade, a well-seasoned coating, and the right frying technique. Whether it’s a family dinner, weekend treat, or special gathering, these drumsticks always steal the show.
Why This Fried Chicken Is Exceptional
• Ultra-crispy, golden crust
• Juicy meat cooked perfectly to the bone
• Bold, classic seasoning
• Crowd-pleasing and comforting
• Great hot or at room temperature
• Works for picnics, parties, and dinners
This is real fried chicken, the way it’s meant to be.
Ingredients
Chicken
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8–10 chicken drumsticks
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Salt to taste
Marinade
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1½ cups buttermilk
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1 large egg
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1 tsp hot sauce (optional)
Crispy Coating
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2 cups all-purpose flour
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½ cup cornstarch (key for crunch!)
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1½ tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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½ tsp black pepper
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½ tsp white pepper
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½ tsp cayenne (optional)
For Frying
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Vegetable or peanut oil (enough for deep frying)
How to Make Crispy Fried Chicken Drumsticks
1. Marinate the Chicken
In a large bowl, whisk buttermilk, egg, hot sauce, and salt.
Add drumsticks and coat well.
Cover and refrigerate at least 2 hours, preferably overnight.
This step guarantees juicy chicken.
2. Prepare the Coating
In a separate bowl, mix flour, cornstarch, and all seasonings thoroughly.
Remove chicken from marinade, letting excess drip off.
Dredge each drumstick in the flour mixture, pressing firmly to create thick, craggy coating.
3. Heat the Oil
Heat oil in a deep pot or skillet to 350°F (175°C).
Oil should be deep enough to submerge most of the chicken.
4. Fry the Chicken
Carefully lower drumsticks into hot oil—do not overcrowd.
Fry for 12–15 minutes, turning occasionally, until deeply golden and crispy.
Internal temperature should reach 165°F (74°C).
5. Drain & Rest
Remove chicken and place on a wire rack or paper towels.
Let rest 5 minutes before serving—this locks in juiciness.
What to Serve with Fried Chicken Drumsticks
These drumsticks pair perfectly with:
• Mashed potatoes & gravy
• Coleslaw
• Mac and cheese
• Cornbread
• Biscuits
• Pickles or hot sauce
Pure comfort on a plate.
Tips for Extra-Crispy Chicken
• Use cornstarch in the coating
• Don’t skip the marinade
• Keep oil at steady temperature
• Don’t overcrowd the pan
• Let coating rest 5 minutes before frying
• Drain on a rack, not paper only
Delicious Variations
Spicy Fried Chicken
Increase cayenne or add chili powder.
Extra Crunch Version
Double-dip chicken (marinade → flour → marinade → flour).
Southern Style
Add a pinch of sugar to the flour.
Gluten-Free
Use gluten-free flour + cornstarch.
Oven Finish
Fry until golden, then finish in oven at 375°F for 10 minutes.
Storage & Reheating
Refrigerator:
Store up to 3 days.
Reheat:
Reheat in oven or air fryer to restore crispiness.
Freezing:
Freeze fried chicken up to 2 months.
FAQ
Why isn’t my chicken crispy?
Oil too cool or coating too thin.
Can I use wings or thighs?
Yes—adjust frying time.
Is buttermilk necessary?
It makes a big difference for tenderness.
Can I fry in a shallow pan?
Yes—turn carefully and fry in batches.
Final Thoughts
Crispy Fried Chicken Drumsticks are timeless comfort food—golden, crunchy, juicy, and deeply satisfying. When done right, they don’t need fancy sauces or extras—just good seasoning, proper technique, and patience.
Once you make them this way, you’ll understand why homemade fried chicken always wins.
