Extra Crispy Southern Buttermilk Fried Chicken

Ingredients

• 4.5 lb Chicken Drumsticks (skin‑on, about 10 pieces)
• 2 cup Buttermilk (full‑fat for best flavor)
• 2 tbsp Hot Sauce (your favorite brand, adds acidity)
• 2 tbsp Dry Ranch Mix (store‑bought packet)
• 2 tbsp Cajun‑Style Spice Blend (spicy blend similar to Popeyes seasoning)
• 1 tbsp Bold Creole Seasoning (adds extra heat)
• 1 tsp Hot Chili Oil (optional, for extra heat)
• 2 cup All‑Purpose Flour (sifted)
• 1 cup Cornstarch (gives extra crunch)
• 1 tsp Onion Powder (granulated)
• 1 tsp Garlic Powder (granulated)
• 1 tsp Chili Powder
• 1 tsp Paprika
• 0.5 tsp Ground Mustard
• 0.5 tsp Celery Seed
• 0.25 tsp White Pepper
• 1 tsp Salt (to taste)
• 4 cup Peanut Oil (for deep‑frying, high smoke point)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Gather Chicken

   Place 4.5 lb of chicken drumsticks in a large bowl. Trim any excess skin if desired.

   Time: PT5M

2. Make Buttermilk Marinade

   In the same bowl combine 2 cup buttermilk, 2 tbsp hot sauce, 2 tbsp dry ranch mix, 2 tbsp Cajun‑style spice blend, 1 tbsp bold Creole seasoning, and 1 tsp hot chili oil (optional). Whisk until smooth.

   Time: PT5M

3. Marinate Chicken

   Add the drumsticks to the buttermilk mixture, ensuring each piece is fully coated. Cover with plastic wrap or transfer to a Ziploc bag and refrigerate for at least 4 hours, preferably 12 hours.

   Time: PT12H0M

   Temperature: 4°C

4. Prepare Dry Coating

   In a separate bowl whisk together 2 cup all‑purpose flour, 1 cup cornstarch, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, 0.5 tsp ground mustard, 0.5 tsp celery seed, 0.25 tsp white pepper, and 1 tsp salt.

   Time: PT5M

5. Coat Chicken

   Remove the drumsticks from the refrigerator. Let excess buttermilk drip off—do NOT pat dry. Toss the chicken in the dry coating, pressing gently so the batter adheres. Add a splash of cold water (about 2 tbsp) to the coating to create a slightly wet batter that sticks.

   Time: PT10M

6. Rest Coated Chicken

   Place the coated drumsticks on a wire rack and let rest for 15 minutes. This helps the batter set and prevents it from falling off during frying.

   Time: PT15M

7. First Fry (Low Temp)

   Heat 4 cup peanut oil in a deep pot to 325 °F (163 °C). Gently lower the chicken pieces into the oil, being careful not to overcrowd. Fry for 7–8 minutes until the coating is lightly golden.

   Time: PT8M

   Temperature: 325°F

8. Rest Between Fryings

   Remove the chicken with tongs and place on a paper‑towel‑lined rack for 5 minutes. This lets steam escape and prevents the crust from becoming soggy.

   Time: PT5M

9. Second Fry (High Temp)

   Raise the oil temperature to 350‑375 °F (177‑191 °C). Fry the chicken a second time for 4–5 minutes until deep golden‑brown and the internal temperature reaches 165 °F (74 °C).

   Time: PT5M

   Temperature: 350°F

10. Drain and Garnish

    Transfer the fried drumsticks to a clean wire rack or paper towels to drain excess oil. Sprinkle chopped fresh parsley over the top and serve with red‑beans hot sauce.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

35 g

Fat

22 g

Fiber

2 g