Chef Easy Crispy Spicy Fried Chicken Drumsticks

Golden, crispy on the outside and tender and juicy on the inside! These homemade fried chicken drumsticks are packed with bold, delicious flavour using Chef Easy Fried Chicken Seasoning (Spicy).

Marinated overnight for maximum flavour and coated in a crispy, seasoned crust, they’re perfect for Sunday lunch, family dinners or whenever you’re craving delicious homemade fried chicken. No extra herbs or spices needed!

Prep Time:

15 minutes

Cook Time:

12–20 minutes

Servings:

Flavour Used:

Fried Chicken Seasoning (Spicy)

Ingredients

Chicken & Marinade

1 lb (454 g) chicken drumsticks, skin on (approximately 4–5 pieces)
1 tbsp Chef Easy Fried Chicken Seasoning (Spicy)

½ cup buttermilk

Crispy Coating

½ cup all-purpose flour

1 tbsp cornstarch

¾ tsp baking powder

¾ tsp Chef Easy Fried Chicken Seasoning (Spicy)
2 tbsp buttermilk, reserved from the ½ cup above

For Frying

Vegetable or canola oil, enough for deep frying

Chef Easy Tip

No additional salt, black pepper, garlic, onion powder, paprika, green seasoning or other dry spices are needed. Chef Easy Fried Chicken Seasoning (Spicy) provides the flavour for both the chicken and its crispy coating.

Chef Easy Cooking Tips

Make your own buttermilk alternative: Don't have buttermilk? Combine ½ cup regular full cream milk with 1½ tsp fresh lime juice. Stir gently and allow to stand for approximately 5–10 minutes. The mixture may thicken or curdle slightly. Use it in place of buttermilk in this recipe, remembering to reserve 2 tbsp for the coating.
Marinate for maximum flavour: Refrigerate the seasoned chicken in buttermilk for 12–24 hours. This gives the seasoning more time to flavour the chicken while helping maintain a tender, juicy texture.
Create an extra-crispy coating: Adding a little buttermilk to the seasoned flour creates small clumps that become crunchy when fried.
Rest before frying: Refrigerating the coated chicken for approximately 10 minutes helps the flour coating adhere and reduces the chances of it falling off during frying.
Maintain the oil temperature: Keep the oil around 325°F (163°C). Oil that is too hot may brown the coating before the chicken is fully cooked, while oil that is too cool can result in greasy chicken.
Avoid overcrowding: Fry in small batches to help maintain the oil temperature and achieve an evenly crispy coating.
Check for doneness: Use a meat thermometer to ensure the thickest part of each drumstick reaches at least 165°F (74°C).

Instructions

Prepare the chicken
Pat the chicken drumsticks dry with paper towels to remove excess moisture.
Prepare the buttermilk
Measure ½ cup buttermilk and reserve 2 tbsp in a separate bowl for the crispy coating. Keep the remaining buttermilk for marinating the chicken.
Season the chicken
Sprinkle 1 tbsp Chef Easy Fried Chicken Seasoning (Spicy) over the chicken drumsticks. Rub the seasoning evenly over each piece, including underneath the skin where possible.
Marinate the chicken
Pour the remaining buttermilk over the seasoned chicken. Toss until evenly coated, cover and refrigerate for 12–24 hours to allow the flavours to develop.
Prepare the crispy coating
In a separate bowl, combine the flour, cornstarch, baking powder and ¾ tsp Chef Easy Fried Chicken Seasoning (Spicy). Add the 2 tbsp reserved buttermilk and gently rub it into the flour with your fingertips to create small, uneven clumps. These will develop into an extra-crispy coating during frying.
Coat the chicken
Remove each drumstick from the marinade, allowing excess liquid to drip off. Press firmly into the seasoned flour mixture, turning until fully coated. Ensure the flour gets into the folds and around the skin.
Rest the coating
Place the coated drumsticks on a wire rack and refrigerate for approximately 10 minutes to help the coating adhere.
Heat the oil
Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat to 325°F (163°C).
Fry the chicken
Carefully lower the drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for approximately 15–20 minutes, turning occasionally, until golden brown and crispy. Adjust the heat as needed to maintain the oil temperature around 325°F (163°C).
Check for doneness
Ensure the chicken reaches an internal temperature of at least 165°F (74°C) at the thickest part, without touching the bone. Cooking time may vary depending on the size of the drumsticks.
Drain and rest
Remove the drumsticks from the oil and place them on a wire rack to drain excess oil. Allow them to rest for approximately 5 minutes so the coating can set.
Serve and enjoy
Serve immediately while hot, juicy and crispy.

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Ingredients

Chicken & Marinade •1 lb (454 g) chicken drumsticks, skin on (approximately 4–5 pieces) •1 tbsp Chef Easy Fried Chicken Seasoning (Spicy) •½ cup buttermilk Crispy Coating •½ cup all-purpose flour •1 tbsp cornstarch •¾ tsp baking powder •¾ tsp Chef Easy Fried Chicken Seasoning (Spicy) •2 tbsp buttermilk, reserved from the ½ cup above For Frying •Vegetable or canola oil, enough for deep frying

Chef Easy Tip

Chef Easy Cooking Tips

Make your own buttermilk alternative: Don’t have buttermilk? Combine ½ cup regular full cream milk with 1½ tsp fresh lime juice. Stir gently and allow to stand for approximately 5–10 minutes. The mixture may thicken or curdle slightly. Use it in place of buttermilk in this recipe, remembering to reserve 2 tbsp for the coating. Marinate for maximum flavour: Refrigerate the seasoned chicken in buttermilk for 12–24 hours. This gives the seasoning more time to flavour the chicken while helping maintain a tender, juicy texture. Create an extra-crispy coating: Adding a little buttermilk to the seasoned flour creates small clumps that become crunchy when fried. Rest before frying: Refrigerating the coated chicken for approximately 10 minutes helps the flour coating adhere and reduces the chances of it falling off during frying. Maintain the oil temperature: Keep the oil around 325°F (163°C). Oil that is too hot may brown the coating before the chicken is fully cooked, while oil that is too cool can result in greasy chicken. Avoid overcrowding: Fry in small batches to help maintain the oil temperature and achieve an evenly crispy coating. Check for doneness: Use a meat thermometer to ensure the thickest part of each drumstick reaches at least 165°F (74°C).

Instructions

1. Prepare the chicken: Pat the chicken drumsticks dry with paper towels to remove excess moisture. 2. Prepare the buttermilk: Measure ½ cup buttermilk and reserve 2 tbsp in a separate bowl for the crispy coating. Keep the remaining buttermilk for marinating the chicken. 3. Season the chicken: Sprinkle 1 tbsp Chef Easy Fried Chicken Seasoning (Spicy) over the chicken drumsticks. Rub the seasoning evenly over each piece, including underneath the skin where possible. 4. Marinate the chicken: Pour the remaining buttermilk over the seasoned chicken. Toss until evenly coated, cover and refrigerate for 12–24 hours to allow the flavours to develop. 5. Prepare the crispy coating: In a separate bowl, combine the flour, cornstarch, baking powder and ¾ tsp Chef Easy Fried Chicken Seasoning (Spicy). Add the 2 tbsp reserved buttermilk and gently rub it into the flour with your fingertips to create small, uneven clumps. These will develop into an extra-crispy coating during frying. 6. Coat the chicken: Remove each drumstick from the marinade, allowing excess liquid to drip off. Press firmly into the seasoned flour mixture, turning until fully coated. Ensure the flour gets into the folds and around the skin. 7. Rest the coating: Place the coated drumsticks on a wire rack and refrigerate for approximately 10 minutes to help the coating adhere. 8. Heat the oil: Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat to 325°F (163°C). 9. Fry the chicken: Carefully lower the drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for approximately 15–20 minutes, turning occasionally, until golden brown and crispy. Adjust the heat as needed to maintain the oil temperature around 325°F (163°C). 10. Check for doneness: Ensure the chicken reaches an internal temperature of at least 165°F (74°C) at the thickest part, without touching the bone. Cooking time may vary depending on the size of the drumsticks. 11. Drain and rest: Remove the drumsticks from the oil and place them on a wire rack to drain excess oil. Allow them to rest for approximately 5 minutes so the coating can set. 12. Serve and enjoy: Serve immediately while hot, juicy and crispy.

Shop Fried Chicken Seasoning (Spicy)

Browse More Recipes