Ingredients (8)
- 1 quart (4 cups) buttermilk
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon plus 1 pinch dried thyme
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon plus 1 pinch cayenne pepper
- 8 chicken drumsticks (about 2 pounds)
- 1 quart (4 cups) vegetable oil
- 1 cup all-purpose flour, plus more as needed
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Anyone who resides south of the Mason-Dixon Line can tell you the hallmarks of properly prepared Southern fried chicken: The skin needs to be well-seasoned and crispy, and the meat inside moist and tender. These fried drumsticks coated in a buttermilk batter meet the criteria, and would be perfect served alongside macaroni salad at your next picnic.
Special equipment: Although not necessary, a candy/fat thermometer is handy for this recipe.
Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
To see this recipe with illustrated steps, check out The Basics: How to Make Buttermilk Fried Chicken. And view other variations if you want to explore more styles of fried chicken.
Tips for Chicken
Instructions
- 1Place the buttermilk in a resealable plastic bag, add 1 1/2 teaspoons of the salt, 1/4 teaspoon of the thyme, 1/2 teaspoon of the black pepper, and 1/8 teaspoon of the cayenne pepper and stir to combine.
- 2Add the chicken to the bag and turn to coat in the buttermilk. Seal the bag and refrigerate 30 minutes or overnight. When you’re ready to cook the chicken, let it sit at room temperature in the marinade for 30 minutes.
- 3Pour the oil into a large, straight-sided frying pan or cast iron skillet (the oil should reach halfway up the side of the pan). Heat over medium-low heat until it reaches between 350°F and 360°F on a candy/fat thermometer, about 20 minutes. (If you don’t have a thermometer, test it by sprinkling flour in the oil. If the oil’s hot enough, the flour will sizzle, then quickly dissipate.)
- 4Meanwhile, combine the measured flour and the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of cayenne, and pinch of thyme in a shallow dish. Set a wire rack over a baking sheet and set it aside.
- 5When the oil is ready, remove 4 of the drumsticks from the buttermilk, letting the excess drip off. Coat the chicken in the flour mixture, shaking off the excess. Carefully lay the pieces in the oil and fry until cooked through and golden brown, flipping halfway through, about 20 minutes total. (An instant-read thermometer inserted into the thickest part of the drumstick should read 160°F to 165°F. If you don’t have a thermometer, cut a small slit down to the bone; the juices should run clear and there should be no pink at the bone.) Place the drumsticks on the wire rack and season with salt. Repeat with the remaining chicken.
Recommended from Chowhound
Guides
The Best of Pumpkins: Why They're the Ultimate Fall Fruit
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
Recipe Round-Ups
13 Essential Apple Recipes for Fall
by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...
Recipe Round-Ups
9 Fall Salads That Put a Fresh Spin on Autumn Produce
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...