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Crispy Fried Chicken Drumsticks

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.

Crispy Fried Chicken Drumsticks

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!

Crispy fried Chicken drumsticks with ketchup

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 into an outer shell that you love biting into, with a moist and 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 preheated oil in it. 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 your fried chicken rest for 1-2 minutes before serving.
Crispy fried Chicken drumsticks with ketchup and celery sticks

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-degree 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. 

Crispy fried Chicken drumsticks with ketchup and celery sticks
Fried Chicken

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.

This post first appeared on cheflolaskitctchen.com on May 12th 2016 

Other Favorite Chicken Recipes

Crispy fried Chicken drumsticks with ketchup and celery sticks

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.
4.82 from 43 votes
Print Pin Rate
Course: Lunch/Dinner
Cuisine: American, southern
Keyword: chicken, drumsticks, fried chicken, homemade
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 chicken Legs
Calories: 263kcal
Author: Lola Osinkolu

Ingredients

  • 2 lb chicken legs
  • 1 cup flour
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder or to taste
  • 1½ to 2 teaspoons salt or add to taste
  • 1 egg
  • 3/4 cup milk
  • Enough oil for deep frying

Instructions

  • Combine the flour, onion powder, garlic powder, paprika, black pepper, chili powder, and salt in a large bowl and set it aside.
  • Whisk together the milk, egg, salt, and pepper 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

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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Recipe Rating




Eboné

Saturday 22nd of October 2022

I originally came upon this recipe because I was looking for the temp and time for deep frying chicken legs.. Chiiiile I had to come back the next day and leave a comment (this is probably like the 3rd recipe comment I’ve ever left in my life lol). Let me tell you how I just had yesterday’s dinner for lunch today and OMG! It’s even better the day after lol my husband couldn’t wait for everything else to be done last night; he smashed a leg right away! When I took my Granny a plate she said “girl you be COOKING don’t you?!” lol

I always rub down my cleaned chicken with goya but other than that, I followed your steps and I am so pleased. Thank you for sharing! I wish I could post a pic! This was the first time that my food came out like my inspo pic and it was (mwah!) marvelous!

Eboné

Saturday 22nd of October 2022

I originally came upon this recipe because I was looking for the temp and time for deep frying chicken legs.. Chiiiile I had to come back the next day and leave a comment (this is probably like the 3rd recipe comment I've ever left in my life lol). Let me tell you how I just had yesterday's dinner for lunch today and OMG! It's even better the day after lol my husband couldn't wait for everything else to be done last night; he smashed a leg right away! When I took my Granny a plate she said "girl you be COOKING don't you?!" lol

I always rub down my cleaned chicken with goya but other than that, I followed your steps and I am so pleased. Thank you for sharing! I wish I could post a pic! This was the first time that my food came out like my inspo pic and it was (mwah!) marvelous!

Tuesday 23rd of August 2022

made for my son he loved loved loved it. Thank you

Lloyd

Thursday 4th of August 2022

Hi Chef Lola - your recipe recites 1 tsp black pepper and 1.5-2 teaspoons salt.

But in your instructions, it states to combine the salt & pepper into the dry flour mix, AND step 2 states to whisk the salt & pepper into the egg/milk misture.

Should we split 1/2 tsp of pepper into each of steps 1 and 2, and similarly split the salt between each of steps 1 and 2?

Or do we put the full amounts listed into each of the components?

Thank you.

Lindsay

Thursday 9th of June 2022

Making this tonight :) it looks and sounds amazing!!!!

Chef Lola's Kitchen

Thursday 16th of June 2022

Great choice, Lindsay.