Festival Firecracker Fried Chicken

Allergens

Milk, Wheat

Ingredients

• 12 chicken drumsticks, skin on
• 2 cups buttermilk
• 3 cups all
• purpose flour
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. In a large bowl, submerge the chicken drumsticks in buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
2. In another large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper.
3. Remove chicken from the buttermilk and let excess drip off. Coat each drumstick in the seasoned flour mixture, shaking off any excess.
4. In a deep frying pan or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 10 12 minutes per batch. Remove from the oil and let rest on paper towels to drain.
5. Serve hot with your favorite dipping sauce.

Chef’s Insight

To achieve that irresistible crispy exterior, don't overcrowd the pan when frying. Give each drumstick space to cook evenly.

Notes

Be sure to use a thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C) for safe consumption.