Fried and Baked Southern-style Chicken Drumsticks
Chicken drumsticks, marinated, coated in seasoned flour, quickly fried and then baked, until juicy, crispy and delicious. Serve with coleslaw or potato salad from our Deli Department, and dinner buns from our Bakery.
Recipe - Quality Foods
Fried and Baked Southern-style Chicken Drumsticks
Prep Time20 Minutes
Servings5
Cook Time50 Minutes
Ingredients
12 chicken drumsticks
1 cup buttermilk
a few splashes hot pepper sauce, such as Tabasco
1 cup all-purpose flour
1/2 tsp ground sage
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cayenne pepper
1 tsp salt
freshly ground black pepper, to taste
vegetable oil, for frying
Directions
- Place chicken in a bowl, add buttermilk and hot pepper sauce, and toss to coat. Cover, marinate and refrigerate chicken 2 to 4 hours, turning occasionally.
- Combine flour, sage, paprika, onion powder, garlic powder, cayenne pepper, salt and black pepper on a wide, sided plate or pieplate. Line two baking sheets with parchment paper. Lift one of the drumsticks out of the marinade, dredge in flour mixture and set on one of the baking sheets. Repeat with remaining drumsticks. Let chicken sit on the baking sheet 15 minutes, to allow the flour mixture to set. Discard leftover buttermilk.
- Preheat oven to 375 F. Heat oil in your deep fryer to 350 F (see Options). Fry chicken, in batches, 2 minutes, or until very light golden brown, but not cooked through (the chicken will richly brown when baked). Drain the chicken on paper towels and then set on the second baking sheet. Roast the chicken 35 to 40 minutes, or until cooked through.
Options: If you don’t have a deep fryer, set 4 or so inches of oil into an 8-inch or so wide pot. Set over medium-high heat and warm oil to 350 F. Adjust the heat as needed to maintain that temperature. Carefully fry chicken, in batches, as described in the recipe.
20 minutes
Prep Time
50 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Island Farmhouse - Chicken Drumsticks, 1 Pound
$5.83/lb$1.29/100g
Dairyland - Buttermilk 1%, 946 Millilitre
$3.59$0.38/100ml
TABASCO - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Mccormick - Sage Leaves, 7 Gram
$6.99$99.86/100g
Western Family - Paprika - Ground, 145 Gram
$5.99$4.13/100g
Western Family - Onion Powder, 155 Gram
$8.59$5.54/100g
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Western Family - Cayenne Pepper, 97 Gram
$5.49$5.66/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Mccormick - Ground Black Pepper, 37 Gram
$6.19$16.73/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.99$0.93/100ml
Directions
- Place chicken in a bowl, add buttermilk and hot pepper sauce, and toss to coat. Cover, marinate and refrigerate chicken 2 to 4 hours, turning occasionally.
- Combine flour, sage, paprika, onion powder, garlic powder, cayenne pepper, salt and black pepper on a wide, sided plate or pieplate. Line two baking sheets with parchment paper. Lift one of the drumsticks out of the marinade, dredge in flour mixture and set on one of the baking sheets. Repeat with remaining drumsticks. Let chicken sit on the baking sheet 15 minutes, to allow the flour mixture to set. Discard leftover buttermilk.
- Preheat oven to 375 F. Heat oil in your deep fryer to 350 F (see Options). Fry chicken, in batches, 2 minutes, or until very light golden brown, but not cooked through (the chicken will richly brown when baked). Drain the chicken on paper towels and then set on the second baking sheet. Roast the chicken 35 to 40 minutes, or until cooked through.
Options: If you don’t have a deep fryer, set 4 or so inches of oil into an 8-inch or so wide pot. Set over medium-high heat and warm oil to 350 F. Adjust the heat as needed to maintain that temperature. Carefully fry chicken, in batches, as described in the recipe.