Crispy Fried Chicken Drumsticks

I've made this crispy fried chicken drumsticks recipe in my kitchen more times than I can count, and it's never once let me down. My simple method always delivers a golden, crunchy coating with juicy, tender meat inside.

This delicacy needs little to no introduction, as most of us are really familiar with it, but this recipe will probably be the easiest and the best crispy fried chicken legs recipe ever because it is less intimidating when compared to most fried chicken recipes; it uses few simple ingredients, and the result is an extremely crispy and crunchy skin, with a meat that is moist and tender.

This version skips the overnight buttermilk marinade entirely: a quick seasoned milk-and-egg dip, a double dredge in well-seasoned flour, and you're frying within ten minutes of walking into the kitchen.

Crispy Fried Chicken Recipe

Chicken drumsticks are always a favorite around here. You’ll love the delightful flavor of these fried drumsticks seasoned with paprika, onion powder, garlic powder, and black pepper, with a dash of chili powder for added flavor.

These fried chicken drumsticks are an excellent addition to any picnic, family gathering, weeknight dinner, or a special treat. You can serve this fried chicken recipe as a standalone treat or with your favorite sides for dinner like potato salad, coleslaw, mashed potatoes, and so much more.

If you prefer to use an air fryer for this recipe, don't worry, I've got you covered. I have an amazing recipe for air-fried chicken drumsticks here! You can also check other delicious chicken leg recipes here. Explore and keep enjoying!

Why You'll Love This Recipe

• No marinating required: a quick seasoned milk-and-egg dip does the flavor work
• Just 6 pantry spices: paprika, onion powder, garlic powder, chili powder, salt, and black pepper
• Double-dredge method for a thick, extra-crunchy crust
• On the table in about 30 minutes, including cook time
• Budget-friendly, kid-approved, and good with almost any side

How Do I Make a Flavorful Crispy Fried Chicken Legs?

This recipe uses whole milk and eggs as wet ingredients. However, you can use buttermilk in place of whole milk if that's what you prefer.

The dry ingredients are flour and spices, and there's no need to marinate the chicken as long as you season your milk mixture with salt and black pepper. If you don't season it, you will miss out on flavor. Trust me on this! 

If you follow these easy steps, your fried chicken will turn out with an outer shell you love biting into and a moist, tender interior, so be sure not to skip any step. 

• First, make a mixture of milk, eggs, salt, and black pepper. Set aside. 
• Next, combine the flour with the spices. Mix well.
• Place the legs inside the dry ingredient mixture and coat well. Then transfer it to the milk mixture. Coat well.
• Finally, transfer the legs back to the bowl of dry ingredients and coat well until the legs become thickly coated. At this point, the chicken is ready to be fried. 
• If you want the pieces extra crispy, redip in the egg-milk mixture and seasoned flour.
• Fry these battered chicken legs in preheated oil. The oil in the pan must reach 350 degrees for optimal crisping of the fried chicken batter. You’ll turn the chicken over partway through the frying process until the entire drumstick is crisp and browned. About 12 to 15 minutes.
• Be sure to place your fried chicken on a plate lined with paper towels to soak up the extra oil and allow it to rest for 1-2 minutes before serving.

How long does it take to fry Chicken Legs?

An average chicken leg will take approximately 12 to 15 minutes when deep pan-frying, but it's also advisable to check the chicken's internal temperature to ensure the meat is cooked to 165 degrees Fahrenheit.

Why is my fried chicken not crispy?

There’s nothing worse than having a plan to enjoy some deep-fried chicken only to find out the chicken isn’t crispy at all. If this happens, then you had your oil too cold. 

It’s important to maintain the proper temperature of 350 degrees of oil to get your crispy fried chicken drumsticks the right crisp texture.

If the heat is too low, it will take longer for your chicken to cook and, in turn, leave you with oily, over- dense chicken that will not leave your taste buds happy. 

Tips for the Crispiest Fried Chicken

• Pat the chicken completely dry before dredging. Surface moisture steams in the oil and softens the crust.
• Keep the oil at a steady 350°F. A drop below 325°F is the single most common reason fried chicken turns out greasy instead of crisp.
• Don't crowd the pot. Fry in small batches so the oil temperature holds steady.
• Double or triple-dredge for a thicker crust.
• Drain on a wire rack, not just paper towels. Paper towels trap steam underneath and can soften the bottom of the crust.

What to Serve with Fried Chicken Drumsticks

• Classic sides: coleslaw, mashed potatoes, cornbread
• Lighter options: a simple green salad, roasted vegetables, or corn on the cob
• Dips: Chicken dipping sauce, honey mustard, ranch, or hot honey

How to Store Leftover Fried Chicken

Allow the fried chicken to cool, then place it in an airtight container and refrigerate it within two hours.

Properly refrigerated cooked chicken can be kept for 3 to 4 days.

Avoid stacking too many pieces directly on top of one another. Placing a sheet of parchment paper between layers can help protect the coating.

How to Reheat Fried Chicken and Keep It Crispy

The oven and air fryer are the best options for reheating fried chicken.

Oven method

Place the drumsticks on a wire rack over a baking sheet. Reheat in a preheated oven at 375°F to 400°F until the coating is crisp and the center is thoroughly hot.

Air fryer method

Arrange the drumsticks in one layer in the air fryer basket. Reheat at about 375°F, turning once, until hot and crisp.

Avoid the microwave when possible. It heats the chicken, but the steam usually softens the crust.

Reheated poultry should reach 165°F or 74°C.

NOTES:

• I used peanut oil because of its high smoke point and...well....taste and I will advise you to do the same or better still use oils like Grapeseed, Canola, Corn, Olive, Sesame seed or Sunflower.
• I know there are two teams when it comes to washing or not washing your Chicken before cooking it - This is totally up to you.
• Feel free to use any Chicken part of your choice as long as it is cut into small portions - When the Chicken piece is too big, it will take a longer time to cook and the outer part might become overly browned before it becomes fully cooked on the inside.

Originally published May 12, 2016. Updated with clearer instructions, additional cooking tips, and new frequently asked questions.

Other Favorite Chicken Recipes

• Easy baked chicken breasts
• Baked Chicken Drumsticks
• Easy Whole Roasted Chicken
• Baked Crispy Chicken Wings
• Peri-Peri Chicken
• Jamaican Jerk Chicken
• Air fryer Chicken legs
• Chicken Fricassée
• Juicy Baked Chicken Thighs

Crispy Fried Chicken Drumsticks

This delicacy needs little to no introduction as most of us are really familiar with it; it’s crispy, spicy, and super easy to make.

4.83 from 74 votes

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Course: Lunch/Dinner

Cuisine: American, southern

Keyword: chicken, drumsticks, fried chicken, homemade

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 chicken Legs

Calories: 263kcal

Author: Lola Osinkolu

Ingredients

• 2 lb chicken legs about 8 to 10
• 1 cup all purpose flour
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 tablespoon paprika
• ½ teaspoon chili powder or to taste
• 1½ to 2 teaspoons salt divided or add to taste
• 1 teaspoon black pepper divided
• 1 egg
• ¾ cup whole milk
• Enough oil for deep frying

US Customary - Metric

Instructions

• Combine the flour, onion powder, garlic powder, paprika, chili powder, salt, and black pepper in a large bowl and set it aside.
• Whisk together the milk, egg, pinch of salt, and pepper to taste in a separate bowl and set aside.
• Dip each chicken piece first in the seasoned flour, transfer it to the milk and egg mixture, and finally back into the flour.
• Heat the oil to 350 degrees F and gently place the coated chicken drumsticks inside the hot oil. Fry on medium heat until golden brown and crispy on the outside and fully cooked inside. Flip the drumsticks between each fry cycle.
• Remove from heat and drain on a paper towel to remove excess oil.

Video

Notes

Recipe Notes

• Drumstick sizes vary, so use temperature rather than time alone to determine doneness.
• Buttermilk can replace the whole milk in equal quantity.
• Allow the oil to return to 350°F before adding another batch.
• Do not cover the fried chicken while it is hot.
• Keep drumsticks similar in size so they finish cooking at the same time.

Nutrition

Calories: 263kcal | Carbohydrates: 11g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 547mg | Potassium: 246mg | Fiber: 0g | Sugar: 0g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.4mg

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