Southern fried chicken
Southern fried chicken marinates in buttermilk before being coated in spiced flour and fried to a craggy, crisp crust. Check doneness near the bone: golden breading can develop before the meat cooks through.
Another 4 hours - marinating
How to make it
Prepared 0 of 6 steps
Marinate the chicken
Mix buttermilk with 8 g salt, immerse the drumsticks and cover. Refrigerate for 4 hours. Do not leave raw chicken in dairy marinade at room temperature or reuse the raw marinade as a sauce.
Mix the dry coating
Combine flour, starch, paprika, garlic and onion powders, thyme, cayenne, black pepper and remaining 7 g salt. Rub in 3 tablespoons of the used buttermilk marinade to form small flakes.
Coat the drumsticks
Lift the chicken from the buttermilk, let excess drip off and firmly press spiced flour onto every side. Rest on a rack for 10 minutes so the coating moistens and adheres.
Heat the oil safely
Heat oil in a deep, heavy saucepan to 165–170 °C. Allow for the rising level when chicken is added: the oil must not fill more than half the pot. Prepare a rack and separate tongs for raw and cooked chicken.
Fry in small batches
Carefully lower in a few drumsticks and fry for 16–22 minutes, turning occasionally and keeping the oil at 160–170 °C. The thickest flesh near the bone must reach 74 °C. Lower the heat if the crust darkens too fast.
Drain excess oil
Transfer cooked chicken to a rack. Do not cover or pile hot drumsticks tightly together. Rest for 5 minutes. Sauces, herbs, potatoes and salad are not included.
Little hint
Fry in small batches: overcrowding drops the oil temperature and produces a greasy crust. Never pour water into hot oil or use water on an oil fire.
Frequently asked questions
What should I watch out for when cooking?
Fry in small batches: overcrowding drops the oil temperature and produces a greasy crust. Never pour water into hot oil or use water on an oil fire.
How should I prepare the ingredients?
Mix buttermilk with 8 g salt, immerse the drumsticks and cover. Refrigerate for 4 hours. Do not leave raw chicken in dairy marinade at room temperature or reuse the raw marinade as a sauce.
