Crispy Fried Chicken Drumsticks are the ultimate comfort food, offering juicy, flavorful chicken encased in a perfectly seasoned, golden-brown crust. The irresistible crunch of the coating gives way to tender, succulent meat that’s been marinated and fried to perfection. Whether served as a main dish or a party snack, these drumsticks deliver a satisfying combination of texture and flavor. Let’s get started!
Prep: 15 minutes pulse time to marinade
Serve : 4 to 5
Ingredients:
For the Chicken:
2 kg chicken drumsticks (cleaned and dried)
Oil for frying (peanut, vegetable, or canola oil)
For the Coating:
2 cups all-purpose flour
1 cup cornstarch
1 tsp crushed black pepper
1 tsp salt (or to taste)
1 tsp chili powder
Bowl of water (for rehydrating the drumsticks)
For the Marinade:
½ tsp turmeric powder
2 tsp chili powder (or to taste)
5 tbsp soy sauce
1 tbsp ginger garlic paste
1 tsp salt
Juice of half a lemon
Instructions:
Step 1: Prepare the Drumsticks
Wash and pat dry the 2 kg of chicken drumsticks with a kitchen towel to remove excess moisture.
Place the drumsticks in a large bowl.
Step 2: Make the Marinade
In the same bowl with the drumsticks, add: ½ tsp turmeric powder, 2 tsp chili powder (or adjust to your taste), 5 tbsp soy sauce, 1 tbsp ginger garlic paste, 1 tsp salt and Juice of half a lemon
Mix everything thoroughly, ensuring the drumsticks are evenly coated with the marinade. (Tip: Use your hands for better mixing, but you can use gloves if you prefer.)
Cover the bowl and let the drumsticks marinate in the fridge for at least 4 hours. If you have time, let them marinate overnight for even more flavor.
Step 3: Prepare the Flour Coating
In a tray or shallow dish, mix: 2 cups all-purpose flour, 1 cup cornstarch, 1 tsp crushed black pepper, 1 tsp chili powder and 1.5 tsp salt (or to taste)
Set aside a bowl of water for rehydrating the coated drumsticks.
Step 4: Coat the Drumsticks
Take a marinated drumstick and dredge it in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
Dip the drumstick into the water to rehydrate the first layer of coating.
Dip it back into the flour mixture for a second coat. Gently press the coating onto the drumstick to make sure it sticks well.
Repeat the process for all the drumsticks.
For a lighter coating, use just cornstarch for any non-spicy batches, such as for children.)
Step 5: Fry the Drumsticks
In a deep pot, heat about 1 liter of oil (peanut, vegetable, or canola) on medium to high heat.
Once the oil reaches around 175-190°C (or when light smoke begins to appear), gently lower the drumsticks into the oil. Don’t overcrowd the pot—fry in batches.
Fry the drumsticks for about 20 to 25 minutes, flipping them occasionally to ensure even cooking. Larger drumsticks may need more time, while smaller ones will cook faster.
Once golden brown and crispy, remove the drumsticks and place them on a wire rack or paper towels to drain excess oil.
Step 6: Serve
Garnish the drumsticks with onion rings or your preferred side.
Serve hot with spicy mayo, ketchup, or your favorite dipping sauce.
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