STEP 1: PREPARE OVEN OR WARMING DRAWER
Preheat your oven or warming drawer to 200°F (93°C).
STEP 2: DRY THE CHICKEN
Pat the chicken drumsticks dry using paper towels.
STEP 3: MARINATE
In a large bowl, whisk together buttermilk, Tabasco sauce, salt, and 1 tablespoon black pepper.
Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour (up to 24 hours for more flavor).
STEP 4: DRAIN THE CHICKEN
Remove chicken from the marinade and let excess buttermilk drip off.
STEP 5: COAT WITH FLOUR MIXTURE
In a large bowl or bag, mix flour, the remaining 1 tablespoon black pepper, and cayenne pepper.
Toss chicken pieces in the seasoned flour until fully coated.
Place coated chicken on a wire rack while the oil heats.
STEP 6: FRY THE CHICKEN
Heat 3 cups of oil in a large, heavy skillet or saucepan over medium-high heat until oil reaches 365°F (185°C).
Fry chicken in batches, turning once, for about 10 minutes or until golden and crispy.
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
STEP 7: DRAIN
Remove fried chicken and place on paper towels to drain excess oil.
STEP 8: KEEP WARM
Transfer drained chicken to a baking sheet, cover loosely with foil, and keep warm in the oven while you fry the remaining batches.
STEP 9: SERVE
Serve hot and crispy! Enjoy the bold flavors and classic Southern crunch.
FRYING TIP
Deep-frying involves fully immersing food in hot oil.
Pan-frying uses less oil (about ½ inch deep), requiring you to flip pieces to cook evenly.
In a 10-inch skillet, 3 cups of oil provide just enough depth for perfect pan-frying results.
STEP 1: PREPARE OVEN OR WARMING DRAWER
Preheat your oven or warming drawer to 200°F (93°C).
STEP 2: DRY THE CHICKEN
Pat the chicken drumsticks dry using paper towels.
STEP 3: MARINATE
In a large bowl, whisk together buttermilk, Tabasco sauce, salt, and 1 tablespoon black pepper.
Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour (up to 24 hours for more flavor).
STEP 4: DRAIN THE CHICKEN
Remove chicken from the marinade and let excess buttermilk drip off.
STEP 5: COAT WITH FLOUR MIXTURE
In a large bowl or bag, mix flour, the remaining 1 tablespoon black pepper, and cayenne pepper.
Toss chicken pieces in the seasoned flour until fully coated.
Place coated chicken on a wire rack while the oil heats.
STEP 6: FRY THE CHICKEN
Heat 3 cups of oil in a large, heavy skillet or saucepan over medium-high heat until oil reaches 365°F (185°C).
Fry chicken in batches, turning once, for about 10 minutes or until golden and crispy.
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
STEP 7: DRAIN
Remove fried chicken and place on paper towels to drain excess oil.
STEP 8: KEEP WARM
Transfer drained chicken to a baking sheet, cover loosely with foil, and keep warm in the oven while you fry the remaining batches.
STEP 9: SERVE
Serve hot and crispy! Enjoy the bold flavors and classic Southern crunch.
FRYING TIP
Deep-frying involves fully immersing food in hot oil.
Pan-frying uses less oil (about ½ inch deep), requiring you to flip pieces to cook evenly.
In a 10-inch skillet, 3 cups of oil provide just enough depth for perfect pan-frying results.
