Ultimate Crispy Fried Chicken Drumsticks

1.In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to create a marinade.

2.Add the chicken drumsticks to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

3.In a separate bowl, mix together the flour, baking powder, dried thyme, dried oregano, and smoked paprika. This will be your dredging mixture.

4.Remove the drumsticks from the marinade, allowing any excess to drip off. Dredge each drumstick in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set aside on a wire rack.

5.In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, the oil is ready.

6.Carefully add the drumsticks to the hot oil, working in batches if necessary to avoid overcrowding. Fry the drumsticks for about 12-15 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

7.Once cooked, remove the drumsticks from the oil and place them on a wire rack or paper towels to drain excess oil. Season with additional salt if desired.

8.Serve hot and enjoy your crispy fried chicken drumsticks!