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Crispy Fried Chicken Drumsticks
Crispy fried chicken needs little introduction. But this version is probably one of the simplest—and best—you’ll ever try. With minimal ingredients and easy steps, it delivers a super crisp crust and juicy, tender meat.
Why This Recipe Works
These chicken drumsticks are flavored with paprika, onion and garlic powders, black pepper, and a pinch of chili powder. The coating becomes delightfully crunchy, while the inside stays moist. Serve them on their own, or pair them with sides like coleslaw, mashed potatoes, or a light salad.
If you’d rather use an air fryer, there’s a variation available for that too.
Ingredients (for about 10 drumsticks)
- 2 lb chicken legs
- 1 cup all-purpose flour
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp paprika
- ½ tsp chili powder (or adjust to taste)
- 1½ to 2 tsp salt (or to your preference)
- 1 tsp black pepper
- 1 egg
- ¾ cup milk
- Enough oil for deep frying
Method
- Prepare the dry mix. In a large bowl, whisk together flour, onion powder, garlic powder, paprika, chili powder, salt, and black pepper.
- Mix the wet ingredients. In another bowl, beat the egg with milk, and season lightly with salt and pepper.
- Coat the chicken.
- First, dredge each drumstick in the dry seasoning mixture.
- Then dip it into the milk-and-egg mixture.
- Finally, return it to the flour mixture and coat thoroughly. (If you want even more crunch, you can repeat the dip back into the wet mix and then into the flour again.)
- Heat your oil. Warm enough oil (deep or in a deep skillet) to about 350 °F (≈ 175 °C).
- Fry the drumsticks. Gently lower the coated chicken into the hot oil. Fry on medium heat, turning occasionally, until the outside is golden and crisp and the inside is fully cooked. This typically takes about 12–15 minutes.
- Drain and rest. Remove the drumsticks and place them on paper towels to absorb excess oil. Let them rest 1–2 minutes before serving.
Tips & Troubleshooting
- Oil temperature is key. If your oil is too cool, the chicken will absorb too much oil and turn soggy instead of crispy.
- Proper internal cooking. The chicken should reach an internal temperature of 165 °F (≈ 74 °C).
- Choice of oil. Peanut oil is great because of its high smoke point and neutral flavor. Other good options include grape seed, canola, corn, sunflower, or refined olive oil.
- Use suitably sized pieces. Very large pieces may brown too fast on the outside before cooking through.
Final Thoughts
This recipe strips away any unnecessary complexity, showing that great fried chicken doesn’t need elaborate steps or exotic ingredients. Follow the sequence—flour, wet, flour—and maintain the right frying temperature, and you’ll end up with crispy, juicy drumsticks every time.
Enjoy your cooking—and feel free to share how yours turn out!
