By 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
Love drumsticks? Browse these 20 Chicken Drumstick Recipes.
Crispy Fried Chicken Drumsticks
Ingredients
- 2 lb chicken legs about 8 to 10
- 1 cup all purpose flour
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp paprika
- 1/2 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
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
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If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Can these be frozen when cooked
Hi Bets, yes, they freeze well. Let them cool completely before freezing, and don’t thaw them before warming to keep them crispy. Warm in the oven or air fryer. The microwave can make the coating soft and rubbery.
Can I marinate in lawrys marinade before or no?
Hi Danielle. Yes you can.
I’m a single dad trying to raise my cooking game for kids. I’ve had many disasters. I had a few friends tell me not to bother trying to fry chicken because often comes out worse than what you get at the franchises. But I wanted to try
Used your recipe and it turned out great! That really means something to me bc it stinks to cook and have it turn out bad
I didn’t use the chili powder bc kids not into spice. Also used almond milk original bc that’s what we had. And vegetable oil
Kids loved it
THANK YOU CHEF LOLA! I’ll try more
Oh wow… This made my day 🥹
First of all, please don’t let anyone tell you not to try. The fact that you’re stepping into the kitchen for your kids already makes you a winning dad,
And look at you😊 Adjusting the recipe, no chili powder, using what you had (almond milk and vegetable oil) and still getting amazing results? that’s exactly how confident home cooks are made.
I know how discouraging kitchen disasters can feel, especially when you’re trying your best. So hearing that it turned out great and your kids loved it? That’s everything.
Thank YOU for trusting my recipe. Keep going, you’re building skills and memories at the same time. I’m cheering you on, Chef Dickie👨🍳🥰
@AdeoWowla@cheflolaskitchen, Wow, you are a great DAD. My mom worked nights so Dad had to cook for 5 of us. He was great and I was so close to him. I was a girl and 4th kid. but all of use never said we didn’t like what he made. Keep going DAD
Question, how much oil? Should the chicken legs be covered halfway-ish? Or should the legs be completely submerged?
Hi Annemarie, the oil should come about halfway up the chicken pieces. You don’t need to completely submerge the chicken legs. When you turn them halfway through frying, they will cook and brown evenly.
I used your recipe a couple weeks ago and we all loved it! Especially my 5yr old nephew! So I’m going to make it again tonight 🙂 Thank you so much for sharing your expertise with us!
That makes me so happy to hear Candice😊, I love that your whole family enjoyed it, especially your 5-year-old nephew. When the kids approve, you know it’s a winner. Thank you for trying the recipe🥰
It’s so easy to make , and it’s so good after the cook perfect for a cook out
Yesss! 🙌 So glad you found it easy and you are right, it’s perfect for a cookout!
I’m not sure if you’ll see this, but Lola, I could just KISS YOU! I just made this for dinner and followed your recipe exactly and omg, they came out so good, perfectly crispy on the outside and juicy on the inside, my 8 year says they’re amazing and they truly are!!! I’m writing this down on a recipe card called Lola’s chicken. So so good thank you SO MUCH for the recipe!!!! I wish I could give more than 5 stars
This is so heartwarming, Lauren. I appreciate your kind feeback. Our recipes are kid and adult-friendly and your feedback validated it. Love the idea of the recipe card, that great. My love to your kid.❤️❤️
Excellent! I made this for myself so I cut the recipe in half but stuck to all the ingredients. It came out amazing and I’ll definitely be making this for others when I have company.
Love it.❤️ Well done, Kim
This chicken came out amazing
The only thing I did different was marinated the chicken in buttermilk with fresh onions and seasoning for 36 hours prior to frying and then strained the chicken before I cooked
It was so good
No complaints even from my picky eater
So happy to see this feedback. I love that you added additional tips. Well done, luckylady.
Chef Lola’s fried chicken recipe fights crime. Seriously. I made it with someone else’s (not Lola’s) easier and more mediocre Jollof Rice recipe, which was fine because it allowed the flavors here to take center stage. I was careful to follow Lola’s instructions exactly, including the temperature of the meat and the oil. This really helped to make sure the outside was crispy and the meat was cooked.
Thanks Ashley.
DELISH! My new favorite fried chicken recipe now! Perfectly crispy, great flavor I used 2tsp of salt and I could of added more (I love my salt)! Thank you!
Great one, Amy👍
Frying in lard and bacon grease as we speak!!
Interesting. I hope it came out well. Looking forward to your feedback 😁
I’m a vegan following the recipe for my daughter who wanted fried chicken. She said how did you make the best chicken I ever had!? I said “followed Lola’s recipe”. So thanks!
Wow. The fact that you made a delicious one for you daughter despite being a vegan is beautiful. Well done, Maja.
I take my last comment back!! I ended up trying one last leg with the temp a little lower and cooked it longer and it looked golden and beautiful just like yours. Thank you 🙂
Thank you, Kelley.
I’m about to give up 🙁 This recipe is great but I’m just not doing something right, my chicken coating always gets burnt before it’s done on the inside. I even held a thermometer in the oil the entire time it cooked to make sure it didn’t go above 350 and still no luck. My family said it didn’t actually taste burnt but it sure looked it.
Wow! I’ve attempted fried chicken before and the results were blah. I was able to make this with no meat thermometer and it was SO crunchy, my husband and daughter loved it. Mostly stuck to the recipe, I did add mustard to the egg/milk blend to give it a little tang. Definitely a keeper!
That’s great 👍👍. I am happy it came out well.
I’m Australian and trying to nail this American fried chicken food.
I think the heat was too hot and there was still blood.
Is it really a low and slow? And do you literally see the blood coming out of it as it cooks?
Need help 😫 😩 😪
@Felicity, yes slow and yes you typically do you see the blood coming out as it cooks. That’s how you know it’s done inside when the liquid runs clear
This is the best fried chicken recipe I’ve ever had. It has a crunch that can be heard in the next room.
This recipe is amazing! It’s simple and tastes great!
Thank you Lindsay!
Made this tonight and came out great! This is a definite keeper!
Thank You Chef Lola!
You are welcome. 👍👍
Followed directions and came out with a delicious meal. Thank you for recipe. Stay Crispy!!
Thanks, Louis
Thank you for this recipe chef Lola! The instructions were easy to follow and the chicken turned out delicious! Will be using this recipe for years to come. Five stars ⭐️
You are welcome. Thanks for the honest feedback, Melissa.
Excellent recipe I will tag you on IG, I used this recipe yesterday and made a fried chicken dinner for my family.
This is great. Thanks for the feedback, Deborah.
Chef Lola.. thank you so much for this wonderful recipe , I have my legs soaking in buttermilk at this moment and will follow through with your recipe , all I need is a cooking thermometer which I will pick up today . I’m not sure which oil is the best , I have Canola, I enjoy all of your recipes but never tried the drumsticks in oil , I generally bake them .
I am sure it will turn out well. Will be expecting your feedback.
I just made this for our dinner tonight. Only I couldn’t wait until everything else was ready. I just ate one of these chicken legs and can hardly wait for more!
I used a cooking thermometer to make sure the the oil was 350°.
Thank you Lola, for this delicious recipe!
Thank you for the feedback.👍👍👍
So happy with how my drumsticks turned out! Thanks for a great recipe!
You are welcome 🤗🤗
Hi! I made your Fried Chicken Legs last week, But I must have done something wrong cause the chicken burned on the outside,& was still rare on the inside! Please let me know what I did wrong! Thank You Very Much😊
Sherri C.
This could be because the heat was too much. Ensure that you preheat first and follow the temperature guideline.
Can I use an air fryer instead?
Of course, Janel. You can check the air fryer version Here
Hello. Will this work in a deep fryer? I’m sure it will but I just want to make sure
Hi Troy, it will work in the deep fryer.
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!
Wow. I am so happy about the reviews from your granny and Husband, Ebone. It is good to know you enjoyed it, you should try more recipes on the blog too.
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!
made for my son he loved loved loved it.
Thank you
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.
Hi Lloyd, you only need a pinch of salt and black pepper for the egg mixture. I have updated the recipe to clarify that. Apologies for the late response, I hope you still find this helpful.
Making this tonight 🙂 it looks and sounds amazing!!!!
Great choice, Lindsay.
Tried your recipe for fried chicken. OMG was the best I ever had!! Thank you for sharing this recipe!!❤❤
Making crispy drumsticks has always been the order of the day, woooow.
Looks fantastic , will follow it tomorrow, when have the chicken.my daughter is taking me shopping, so will get all the spices, Thank you , well impressed.
I love to know what you think once you try it!
Delicious! I made this for dinner today and my family enjoyed it. Thanks for sharing.
You are welcome Cam. I’m glad the family all enjoyed it.😊😊😊😊😊😊
This is the best fried chicken recipe! I tried it and it was so good I made it 3 more times in the past 2 weeks.
So easy thank you chef Lola!
You are welcome. 🙂
Hello Lola I came across your recipe and loved everything about it..I never really made good fried chicken and I want to give this a try. The only thing is I have 5lbs of chicken which had 12 pieces. I’m not how much seasoning more I would need for this being your recipe is 2lbs. Should I follow as is or add some seasoning into the recipe. Please help Lola want to make this fried chicken so much for my boyfriend i don’t want to let myself down. I would appreciate your help thank you so much..
Hi Lisa I hope this is not coming too late? You can just double the ingredients for your five pounds chicken. That should work.
@Lola Osinkolu, thank youuuuu Lola your not to late lol your awesome I can’t wait to cook tomorrow I’m so excited I will tell you all about it..can’t wait to try your recipe so much really looking forward thanks again for replying Lola..
Thank you for a delicious dinner! And for creating a recipe that I had all the ingredients in my pantry and fridge. I made mine in a fry daddy so it took only 12 minutes, batches of 3 or 4 legs. Can you please suggest a way to keep the skin crisp and drain the excess oil while 1 batch is done and the other still frying? Thank you so much.
Jenny
I’m glad you had a delicious dinner! You can place them on a cooling wire rack. The rack helps the oil drain and also allows the steam to escape.
Absolutely loved
Very simple and easy to make
I’m glad you love it! 🙂
Hi Mrs Lola, can I fry my crispy chicken today and use against tomorrow and it’s will still be crispy…
Thanks for the recipe, expecting a quick reply.
Hi Chiamaka, we have never had any leftovers each time I make these. I guess it should still stay crispy if properly stored.
Thank you so much Lola, me and my family enjoyed it
Can I parboil the chicken before putting in the flour,will it still be crispy?
Yes, you can. The texture will be a little different but it will still be good.
Thank you so much chef Lola
You are welcome Tolulope. 😍
Frying chicken is always concern for me…making sure it’s cooked and not seeing any blood in finish product.. .
Ma I don’t need too parboil the meat before doing this process??
Hello.I am Lola.why didn’t you add seasoning cube to the flour mixture?.
Thank you for this… Really awesome. I sometimes want to spring up some delicacies as a romantic touch for my wife sometimes… I like this, and I’d like to give it a shot… Few questions : How did you get the powdered onion, paprika pepper, chili pepper, and black pepper, how can I get them in the market?… What kind of milk did you use?
Hoping to get your speedy response
Thanks
Hi Raymond, you can get the spices at any market especially from those selling the pepper soup spice. They usually have it. You can also get it at ShopRite. I used whole milk. You can get that in ShopRite as well or simply reconstitute any powdered milk. (6 tablespoons of powdered milk to 1 cup of water and stir till the milk is totally dissolved in the water). I hope that helps?
thanks for sharing your recipes
You are welcome Oyinda.
You are welcome Oyinda.
@Lola Osinkolu, hi
Lola
Ive got a problem here
When i preheat my oil to 350
It drops to 309
When my drumsticks goes in
Yes, Nitt, this is a common problem. After adding the drumsticks, you may need to increase the heat slightly to compensate for the drop in temperature. Also try to fry in small batches to avoid lowering the oil temperature too much. I hope that helps.
thanks for sharing your recipes