Tiffany Haney
Deep-fried chicken drumsticks are a delicious treat and a great addition to any picnic, family gathering, or weeknight dinner. They are super easy to make and can be served as a standalone dish or with your favorite sides, such as potato salad, coleslaw, or mashed potatoes. The key to getting that perfect crispy texture is to ensure your oil is at the right temperature—350-375°F (175°C)—and to let your chicken come to room temperature before frying. You can also marinate the chicken in buttermilk before frying to make the meat tender and juicy. Now, let's get into the details of how to cook those drumsticks to perfection!
Characteristics and Values Table for Frying Drumsticks in a Deep Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375°F |
| Oil type | Canola, vegetable, peanut, or another oil with a high smoke point |
| Chicken temperature | As close to room temperature as possible |
| Marinade | Buttermilk, whole milk, or egg |
| Breading | Flour, cornmeal, cornflakes, or breadcrumbs |
| Spices | Paprika, garlic powder, onion powder, cayenne, black pepper, salt, or chili powder |
| Frying time | 10-15 minutes per side, or 25-30 minutes total |
| Internal temperature | 160-165°F |
| Resting time | 1-2 minutes |
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What You'll Learn
Oil temperature
The oil temperature is crucial to achieving the desired crispiness of your chicken drumsticks. For optimal results, heat your oil to 350°F (175°C). This temperature ensures that the chicken cooks evenly and achieves the desired golden brown colour and crispy texture.
It is important to note that the oil temperature will drop when you add the chicken to the fryer, so it is advisable to heat the oil slightly higher than 350°F to compensate for this drop. Additionally, the ideal temperature also depends on the type of oil used. For example, peanut oil has a high smoke point of 450°F, making it a good choice for deep frying chicken.
When frying, use a cooking thermometer to monitor the oil temperature closely. This will help you maintain the desired temperature and prevent the oil from becoming too hot or too cool. A crowded pan can also reduce the oil temperature, so it is important to give the chicken pieces some space in the pan. If the oil is too hot, the chicken's exterior will burn while the interior remains raw. On the other hand, if the oil is too cool, the chicken will absorb more oil, resulting in greasy drumsticks.
To ensure your chicken is cooked through, aim for an internal temperature of 165°F. This is the minimum safe temperature for poultry, and it ensures that any harmful bacteria are eliminated. Check the temperature by inserting a thermometer into the thickest part of the drumstick, away from the bone or fat.
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Marinating the chicken
If you want to add some spice to your chicken, you can marinate it in hot pepper sauce. This will give your chicken a fiery kick, and the longer you leave it to marinate, the spicier it will become. For a milder flavour, you can use chicken wing sauce instead of hot sauce.
After marinating the chicken, it is important to strain the meat before cooking. This will remove any excess liquid, ensuring that your chicken is dry and ready for the next step—coating it in flour.
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Battering the chicken
Soaking the Chicken:
Before coating the chicken in the dry ingredients, it is beneficial to soak the drumsticks in a liquid mixture. This step helps tenderize the meat and keeps it juicy. The most popular choice for soaking is buttermilk. Add a teaspoon of lemon juice or vinegar to each cup of buttermilk to enhance the tenderizing effect. Alternatively, you can use plain milk, although it may not yield the same level of tenderness. For optimal results, soak the chicken in the liquid mixture for at least an hour, or even overnight if you're aiming for spicier chicken.
Preparing the Flour Mixture:
In a large, clean bowl, combine all-purpose flour with seasonings of your choice. You can use various spices and seasonings to create a flavorful crust. Some popular options include paprika, onion powder, garlic powder, chili powder, cayenne pepper, salt, and black pepper. Mix these dry ingredients well to ensure a consistent flavor throughout the batter.
Coating the Chicken:
Take each chicken drumstick and thoroughly coat it with the flour mixture. Ensure that the chicken is completely covered. You can use a shallow bowl or a resealable plastic bag for this step. After coating, allow the chicken to rest for about 20 minutes. This resting period helps the coating adhere to the chicken and ensures that it stays in place during frying.
Double Dipping:
For an extra crispy and well-coated chicken, you can try the double-dipping method. After coating the chicken with the flour mixture, dip it into a liquid mixture, such as beaten eggs or milk, and then back into the flour mixture for a second coating. This technique creates a thicker and crispier crust.
Pre-Frying Rest:
Before placing the chicken into the hot oil, let it rest on a baking rack placed over a rimmed baking pan. This step helps any excess coating fall off, ensuring that you get a lighter, crispier crust. Additionally, bringing the chicken to room temperature before frying helps the oil maintain its temperature, reducing the risk of greasy chicken or an undercooked interior.
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Frying the chicken
Before frying, the chicken drumsticks should be coated in a batter or seasoned flour mixture. One option is to dip the drumsticks in a milk and egg mixture, followed by a flour mixture containing spices such as paprika, onion powder, garlic powder, and black pepper. Allow the chicken to rest for about 20 minutes before frying, as this helps the coating stay on during the cooking process.
When frying, place the chicken drumsticks in the hot oil, ensuring they are fully coated. Fry on medium heat for about 15 minutes, turning the drumsticks occasionally to ensure even cooking. The chicken is done when it is golden brown and crispy on the outside, and the juices run clear. The internal temperature of the chicken should reach a minimum of 165°Fahrenheit to ensure it is cooked thoroughly.
Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Allow the chicken to rest for a couple of minutes before serving. This helps to maintain moisture and ensures the chicken stays juicy and crispy.
For an extra crispy texture, you can use an air fryer to heat up the cooked chicken for a few minutes. You can also reheat leftover fried chicken in an oven or air fryer to restore its original crispness.
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Resting the chicken
Firstly, resting the chicken before breading is crucial. This step allows the proteins in the chicken to relax, creating a more tender and juicy texture when cooked. It also gives the seasoning time to penetrate the meat, resulting in a more flavorful dish. Additionally, resting the chicken before breading helps to remove excess moisture, creating a drier surface that promotes better adhesion of the breading. This ensures that the breading stays intact during cooking, resulting in a crispy and well-coated chicken dish. Ideally, the chicken should rest in the refrigerator for about 30 minutes before breading.
Secondly, resting the chicken after frying is also important. This allows the juices inside the chicken to redistribute, ensuring each bite is moist and tender. It also gives the crust a chance to cool down, so it doesn't scald your mouth when eaten. The chicken should be placed on a wire rack over a sheet pan to rest for a few minutes before serving. This is also a good time to season the chicken with additional salt or other seasonings, as they will stick to the freshly fried skin.
It is worth noting that the chicken should also be allowed to come to room temperature before frying, as this will prevent the oil temperature from dropping too much when the chicken is added. Additionally, the oil temperature should be carefully monitored and adjusted during the frying process to ensure it stays within the optimal range.
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Frequently asked questions
The optimal temperature for frying chicken drumsticks is 350-375°F. This temperature range will give you the crispiest texture and ensure the meat is cooked through.
Depending on the size of your drumsticks, you should deep fry them for about 12-15 minutes. Turn the drumsticks over partway through to ensure even cooking.
You can check the internal temperature of the chicken with a meat thermometer. The minimum safe temperature for poultry is 165°F. You can also look at the meat around the skinny side of the leg—if it's cooked, you should see more bone than when you started.
