Fried Chicken Drumsticks Southern Style
photo by Onna B.
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
3-6
ingredients
- 6 chicken legs
- 2 eggs (beaten)
- 4 cups vegetable oil
- 1 cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
directions
- Before frying, boil chicken legs in a pot of water for 10 minutes.
- In a large saucepan, heat vegetable oil on medium heat.
- On a large plate, combine flour, cayenne pepper, paprika, and salt.
- Keep beaten eggs in a separate bowl.
- Take 1 chicken leg and cover it is flour mixture.
- Place the chicken leg in eggs and cover it in egg.
- Place the chicken leg back into the flour mixture and cover it again in flour.
- Once oil is hot and ready for frying, place chicken leg into the oil for frying.
- Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
- Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
- Allow plenty of time to cool before serving.
Questions & Replies
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Okay, so I’ve already started to make this recipe when I found out that I spray have dinner for tonight. Chicken is boiled, egg wash made, for prepped. My question is: Should I put it all in the fridge and batter and fry tomorrow or batter and cover and store in fridge and fry tomorrow? Which way would yield the best results?
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Reviews
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Wow! Tender Flavorable, EASY TO FIX! I came home to frozen chicken drumsticks. I put on a pot of boiling water, boiled them 15 minutes because they were frozen. I beat 4 egg yolks. I followed the recipe for dipping & frying. I used less oil and kept turning and a bonus. Added sliced mushrooms,sliced green onions, marinated green and red peppers &I drizzled the leftoverbeaten egg yolks, salt and white pepper into the boiling water stock. Quick egg drop soup from the preparation boiling. Cool and save for another meal or add noodles when reheating. The drumsticks were so tender on the inside but fried outside. I will make again. I also gave my family a taste of the soup. Thanks for posting.
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I have gone from never making fried chicken to using this recipe and loving it. I always thought it was a pain because its hard to tell when the chicken is done on the inside. With this, you know its done from boiling, it just needs a good golden-fried skin. The double dip flour method lends to this.
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This was an awesome recipe, never again will it take so long to fry chicken, I did run out of egg batter so I thinned out the egg batter a bit, but all in all it came out really good, seasoned to perfection this was a good recipe. This really took half the time to cook and I can't stress enough how convenient this recipe is. Give this a try!
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Tweaks
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I tweaked this recipe by adding 1 tsp garlic powder, 1 tsp cumin and 1 tsp onion salt. Note: I did have second thoughts about eliminating the onion salt or reducing it to 1/2 tsp, but the 1 tsp measurement worked out fine.*** Adding a squeeze of fresh lemon juice over the warm drumsticks took the taste to a higher level.
RECIPE SUBMITTED BY
Larkin
Kansas City, Missouri
Professional musician who loves crafts and cooking!