Best Ever Fried Chicken Drumsticks Takeaway Style
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Ingredients
  • Chicken drumsticks - 6
First Marinate:
  • Buttermilk - 2 cups (500 ml)
  • Salt - 1 tsp
Second Marinate:
  • Garlic powder - 1 tsp
  • Peri Peri spice powder - 2 tsp
  • Salt - 1 tsp
Outer Coating:
  • All purpose flour / maida - 1 cup
  • Corn flour / Cornstarch - 1 cup
  • Eggs - 2, large
  • Salt - ½ tsp
  • Any flavorless oil for deep frying (Canola, sunflower)
Instructions
  1. Wash and pat dry the chicken drumsticks. Make cuts on the thickest part of each drumstick using a paring knife.
  2. Now pour the buttermilk and a teaspoon of salt in a large bowl which should be big enough to hold all the drumsticks.
  3. Add all the drumsticks to the salted buttermilk and let them soak for at least an hour.
  4. While the chicken is soaking, prepare a seasoning mix by whisking together garlic powder, Peri Peri spice powder and salt in a small bowl. Keep it aside.
  5. After about an hour, take the chicken drumsticks out from buttermilk allowing the excess to drip off. Arrange them on a plate.
  6. Sprinkle the Peri Peri spice mix over the chicken drumsticks and generously coat each drumstick with it on all sides. Leave them at room temperature while you prepare the flour mixture for coating.
  7. In a mixing bowl, whisk together all-purpose flour i.e. maida, cornflour (aka cornstarch) and salt. Give a thorough mix so that both the flours are evenly combined together.
  8. Transfer the flour mixture to a shallow dish for coating the drumsticks.
  9. Break the eggs in another large mixing bowl and beat them well with half a teaspoon of salt.
  10. Now you are ready to bread/coat the chicken. Take one drumstick at a time, dip it in beaten egg and lift it up; allow the excess liquid to drip off.
  11. Now place the drumstick on the flour mixture and using your other hand (which should be dry) coat it with the flour mix on all sides.
  12. We will double coat the drumsticks; so dip the flour-coated drumstick again in the egg mixture for a couple of seconds, lift it up, allow the excess to drip off and then place it back on the flour mixture.
  13. Again using your dry hand, coat the drumstick with the flour mix on all sides evenly by pressing the flour all over the chicken leg.
  14. Once you are satisfied with the outer coating, lift it up and give a gentle shake to let any excess flour fall off.
  15. Repeat the similar breading process for all chicken drumsticks and keep them ready.
  16. When you are ready to fry your chicken drumsticks, heat a deep frying wok with enough oil for frying.
  17. Warm up the oil until it is hot but not smoking (approximately 180 C / 350 F in case you have an instant read thermometer).
  18. Now reduce the flame to medium and drop the coated chicken drumsticks carefully into hot oil. Do not fry all the drumsticks together at a time especially if your wok is not too large*.
  19. Deep fry each batch of drumsticks for 10 to 12 minutes on medium-low flame turning and flipping them around every 2 minutes to ensure even frying on all sides.
  20. Once the outer coating of the chicken turns golden brown, take them out and place them either over a wire rack or a plate lined with absorbent kitchen towel to let the excess oil drip off/soak up.
  21. Once all the chicken drumsticks are fried, serve them in a platter with tomato ketchup or any other favorite dip of yours! Enjoy!
Notes
*Refer pro tips above!
Recipe by Flavor Quotient at https://flavorquotient.com/2024/07/best-fried-chicken-drumsticks-takeaway-style/