Buttermilk Fried Chicken Drumsticks
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Crispy on the outside, juicy on the inside, these buttermilk fried chicken drumsticks are comfort food perfection. The tangy buttermilk marinade keeps the chicken tender, while the seasoned crust turns golden and crunchy!
Buttermilk Fried Chicken Recipe
There’s nothing quite like homemade buttermilk fried chicken drumsticks. A simple buttermilk marinade keeps the meat tender and juicy, while the seasoned flour creates that crunchy, golden crust everyone loves. It’s classic comfort food made easy!
If crispy chicken is your thing, you’ll also love my buttermilk fried chicken sandwich or bang bang chicken bowl which both have that irresistible crunch as well. Once you master this buttermilk base, you can use it for all kinds of fried chicken recipes.
Ingredient Notes
Find the full printable recipe with directions.
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- Chicken drumsticks: Drumsticks stay juicy even after deep frying and the bone helps keep the meat flavorful. Pat them dry before marinating so the buttermilk can cling to the surface.
- Buttermilk: The acidity tenderizes the chicken and helps the seasoned flour stick. If you don’t have buttermilk, you can make a quick version with milk and lemon juice or vinegar, but real buttermilk gives the best flavor.
- Flour: All-purpose flour creates that classic crunchy coating. For even more texture, you can mix in a tablespoon of cornstarch, but it’s optional.
- Paprika: Adds warm color and a mild smoky flavor. Sweet paprika works best here.
- Garlic powder + onion powder: These add savory depth and help season the crust all the way through.
- Salt + pepper: Essential for seasoning both the marinade and the coating so every bite is flavorful.
- Oil for frying: Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Make sure the temperature stays between 350–375°F so the crust crisps without burning.
How to Make Buttermilk Fried Chicken Drumsticks
Pour the buttermilk into a bowl and season it with half of the salt and pepper. Add the drumsticks and make sure they’re completely covered.
Cover and refrigerate for at least 2 hours so the chicken can tenderize and soak up that flavor.
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper. This becomes the seasoned coating that makes the crust extra crispy.
Remove each drumstick from the buttermilk and let the excess drip off. Roll them in the flour mixture until fully coated, pressing the flour onto the skin so it sticks.
Heat vegetable oil in a deep pot or fryer to 350–375°F. Carefully lower in the drumsticks a few at a time, making sure the pot isn’t crowded. Fry for 12–15 minutes, until golden, crunchy, and the chicken reaches 165°F inside.
Set the fried chicken on a paper towel–lined plate so any extra oil drains off. Let them cool slightly, then serve while they’re hot and crispy.
Recipe Tips
- Keep the oil hot. Aim for 350–375°F the entire time. If the oil drops too low, the coating will get greasy instead of crispy.
- Press the flour on. Gently pressing the seasoned flour onto each drumstick helps create a thicker, crunchier crust.
- Work in batches. Overcrowding the pot lowers the oil temperature and prevents the chicken from browning evenly.
- Check the internal temp. Drumsticks are done at 165°F for juicy, fully cooked chicken.
- Drain on a rack or paper towels. This keeps the crust crisp and prevents steam from softening the coating.
- Make DIY buttermilk. If you’re out of buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes until slightly thickened, then use in place of buttermilk.
More Chicken Recipes to Try
Buttermilk Fried Chicken Drumsticks
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt , divided
- 1 teaspoon pepper , divided
- vegetable oil , for frying
Instructions
- Rinse drumsticks and pat dry. Place in a bowl, pour buttermilk over the top, and season with half the salt and pepper. Make sure the chicken is fully coated, then cover and refrigerate at least 2 hours.
- Coat the chicken. In a separate bowl, mix flour with paprika, garlic powder, onion powder, remaining salt, and remaining pepper.
- Dredge in seasoned flour. Remove drumsticks from the buttermilk, letting any excess drip off. Roll in the seasoned flour until well coated, pressing the flour onto the chicken.
- Heat vegetable oil in a deep fryer or heavy pot to 350–375°F.
- Carefully place coated drumsticks into the hot oil, a few at a time so the pot isn’t overcrowded. Fry 12–15 minutes, or until golden brown and crispy. Internal temperature should reach 165°F.
- Use a slotted spoon to transfer to a paper towel–lined plate to drain excess oil. Cool slightly before serving.
Notes
Nutrition
Variations
- Spicy fried chicken: Add cayenne pepper, chili powder, or a pinch of crushed red pepper flakes to the seasoned flour for extra heat.
- Herbed coating: Mix dried thyme, oregano, or Italian seasoning into the flour for a more savory, herb-forward crust.
- Extra crispy: Add 1–2 tablespoons of cornstarch to the flour mixture for a slightly lighter, crunchier coating.
- Hot honey finish: Drizzle warm hot honey over the fried drumsticks right before serving for a sweet and spicy finish.
FAQs
Soggy fried chicken usually means the oil wasn’t hot enough. If the temperature drops below 350°F, the coating absorbs oil instead of crisping. Overcrowding the pot can cause this too. Fry in small batches and let the oil return to temperature between each one.
Yes. They won’t be as traditionally crispy as deep-fried, but they still turn out delicious. Coat the drumsticks as directed, lightly spray them with oil, then air fry at 380°F for 22–25 minutes, flipping halfway through.
Let the drumsticks cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help the coating crisp back up.
