Buttermilk Fried Chicken Drumsticks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1071
- Total Fat
- 77
- Saturated Fat
- 8
- Carbohydrates
- 72
- Dietary Fiber
- 3
- Sugar
- 25
- Protein
- 26
- Cholesterol
- 167
- Sodium
- 1164
- Total: 45 min
- Active: 45 min
Ingredients
1 1/4 cups buttermilk
2 large eggs
1/4 cup plus 2 tablespoons yellow mustard
8 chicken drumsticks (about 2 pounds), skin on
Canola or vegetable oil, for frying
3 cups cornflakes, crushed to yield 1 1/2 cups crumbs (about 4 ounces)
1 cup all-purpose flour
2 teaspoons dried thyme
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1/4 cup honey
Directions
- Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
- Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
- Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.