Ingredients
Method
- Mix flour, onion powder, garlic powder, paprika, chili powder, salt, and black pepper in a large bowl and set aside.
- Whisk milk, egg, salt, and pepper in a separate bowl and set aside.
- Dredge each chicken piece in the seasoned flour, dip into the milk mixture, and coat again with the flour.
- Heat oil to 350°F. Fry drumsticks over medium heat, turning occasionally, until golden brown, crispy, and cooked through.
- Remove chicken from the oil and drain on paper towels to remove excess grease.
Nutrition
Notes
Oil Temperature: I have found that keeping the oil steady at 350 degrees is the secret to success because if it drops too low, the breading soaks up grease and gets soggy.
Double Dredging: I always make sure to press the final layer of flour firmly into the drumstick with my hands to ensure every nook and cranny is covered for the ultimate crunch.
Resting the Chicken: I like to let the breaded drumsticks sit on a wire rack for about ten minutes before they hit the oil so the coating has time to set and won't fall off during frying.
Spice Adjustments: I occasionally swap the chili powder for cayenne pepper when I want a bolder heat that really wakes up the palate.
Storage and Reheating: I never use the microwave for leftovers because it makes the skin soft, so I always pop them back into a hot oven for a few minutes to bring back that original crispiness.
Checking for Doneness: I always use a meat thermometer to check that the thickest part of the leg reaches 165 degrees so I can be sure they are juicy and safe without cutting into them.