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Crispy double-fried chicken drumsticks piled on a white tray with a wooden bowl of dipping sauce

Crispy Double Fried Chicken Drumsticks

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Chicken drumsticks soaked in seasoned buttermilk, dredged in a cornstarch and baking powder flour, dipped in cool water and dredged again, then fried twice at 350°F. About 5 minutes the first time, 2 to 3 the second, to 165°F minimum and 175 to 180°F for tender dark meat. Rest on a wire rack every time.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinate 2 hours
Total Time 55 minutes
Servings: 12 drumsticks
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buttermilk Marinade
  • 12 chicken drumsticks skin on
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
For the Seasoned Flour
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp baking powder
For Frying
  • vegetable or peanut oil about 2 inches deep in the pot
  • cool water a bowl, for dipping between coats

Equipment

  • Heavy pot or deep cast iron skillet Holds about 2 inches of oil.
  • Oil thermometer 350°F, every time.
  • Meat Thermometer Thickest part, away from the bone.
  • Two wire racks over sheet pans One for coated chicken, one for fried.
  • Tongs

Method
 

Soak
  1. In a large bowl, whisk the buttermilk with the hot sauce, salt, pepper, garlic powder, smoked paprika and cayenne. Add the drumsticks and toss to coat. Cover and refrigerate at least 2 hours, preferably overnight.
Coat
  1. In a separate bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, smoked paprika, cayenne and baking powder until the seasoning is evenly distributed.
  2. Lift a drumstick from the buttermilk and let the excess drip off. Dredge it in the seasoned flour until completely coated.
  3. Dip the floured drumstick in a bowl of cool water, then immediately dredge it in the seasoned flour again, pressing the flour firmly onto the chicken. Set it on a wire rack. Repeat with all 12.
Fry
  1. Heat about 2 inches of oil in a heavy pot to 350°F. Fry the drumsticks in batches, turning occasionally, about 5 minutes, until the coating begins to turn golden brown. Remove to a wire rack.
  2. Bring the oil back to 350°F. Return the drumsticks and fry another 2 to 3 minutes, turning as needed, until golden brown and extra crispy. The thickest part should read at least 165°F; take dark meat closer to 175 to 180°F for tenderness.
  3. Rest on a wire rack to drain and cool slightly. Serve with your favorite dipping sauce and sides.

Nutrition

Calories: 287kcalCarbohydrates: 32gProtein: 18gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 74mgSodium: 1350mgPotassium: 297mgFiber: 1gSugar: 2gVitamin A: 538IUVitamin C: 1mgCalcium: 85mgIron: 2mg

Notes

Doneness: USDA minimum for poultry is 165°F. Drumsticks are dark meat and eat better at 175 to 180°F.
Wire rack: After each fry, onto a rack. Never a plate or paper towels, or the bottoms go soft.
Oil: Let it come back to 350°F between batches and before the second fry. Do not crowd the pot.
Timing: Prep and cook times are estimates for two batches. Batch count was not given.
Storage: Fridge 3 to 4 days, freezer up to 3 months. Reheat at 375°F on a rack 10 to 15 minutes.

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