Ingredients
Method
Instructions
- Combine 1 cup buttermilk and 2 beaten eggs in a shallow bowl and whisk together until smooth. This mixture tenderizes the chicken while helping the coating stick.
- In a separate shallow bowl, combine 2 cups flour, 1 cup crushed cornflakes, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt. Mix well with a fork to distribute seasonings evenly.
- Pat the 8 chicken drumsticks and thighs dry with paper towels. Place all pieces into the buttermilk mixture and coat fully. Let sit for at least 10 minutes, or up to 2 hours in the refrigerator.
- Working one piece at a time, lift chicken from buttermilk and let excess drip back into the bowl. Roll in the seasoned flour mixture, pressing gently so coating adheres well. Ensure every surface is covered and place on a clean plate.
- Pour vegetable oil into a large heavy-bottomed pot to reach about 3 inches deep. Heat to 325°F using a thermometer. This temperature ensures the chicken cooks through without burning the outside.
- Carefully place coated chicken pieces into hot oil, working in batches to avoid overcrowding. Fry for 12 to 15 minutes per batch, turning occasionally for even browning. Chicken is done when coating is deep golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil. Let rest a few minutes while finishing remaining batches. The coating will crisp up even more as it cools.
Nutrition
Notes
For the crispiest results, keep the oil temperature consistent at 325°F throughout cooking. Don't skip the buttermilk marinade, as it makes a huge difference in tenderness. Store leftover chicken in an airtight container with a paper towel to absorb moisture and keep the coating crispy. Reheat in a 375°F oven for 12 to 15 minutes to restore crispness.