Ingredients:

  • 8 chicken drumsticks
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp hot sauce
  • 3 cups vegetable oil

Instructions:

  1. Pat the drumsticks dry with paper towels and season them lightly with 1 tsp salt and ½ tsp black pepper.
  2. In a wide bowl, whisk together 2 cups all-purpose flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper, and ½ tsp cayenne pepper until the color is uniform.
  3. Whisk 1 cup buttermilk, 1 large egg, and 1 tsp hot sauce in a separate bowl.
  4. Toss the chicken in the seasoned flour and shake off the excess.
  5. Dip the floured chicken into the buttermilk mixture until fully submerged.
  6. Place the chicken back into the seasoned flour, pressing firmly to create a thick, craggy coating.
  7. Heat the vegetable oil in a skillet to 350°F (180°C).
  8. Carefully lower the chicken into the oil, cooking in batches if they don't fit in one layer to avoid crowding.
  9. Fry for 12–15 minutes, turning occasionally, until the exterior is deep golden brown and the thickest part of the leg reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken and place it on a wire cooling rack to rest for 5 minutes.