This style of fried chicken works perfectly for family dinners, gatherings, or meal prep. It pairs beautifully with mashed potatoes, coleslaw, biscuits, mac and cheese, or even a simple side salad. You can serve it hot and fresh for maximum crunch or enjoy it cold the next day it’s just as satisfying. The recipe is also flexible: adjust the spices to make it mild, spicy, or extra savory depending on your preference.
Homemade fried chicken has a way of bringing people together. The aroma alone fills the kitchen with warmth and nostalgia, and that first crunchy bite is always worth the effort. Once you master this recipe, it becomes a go-to classic you’ll return to again and again simple, comforting, and absolutely delicious.
Ingredients
8–10 chicken drumsticks
2 cups all-purpose flour
1 cup buttermilk
1 large egg
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Instructions
In a bowl, whisk together buttermilk and egg. Season the chicken drumsticks lightly with salt and pepper, then soak them in the buttermilk mixture for at least 30 minutes. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Remove chicken from the marinade, letting excess drip off, then dredge thoroughly in the seasoned flour. Place coated chicken on a tray and let rest for 10–15 minutes.
Heat oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches, turning occasionally, for 12–15 minutes until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain. Let rest a few minutes before serving for the crispiest results.