Crispy Southern Fried Chicken Drumsticks

Marinate in Buttermilk: Place the drumsticks in a bowl, pour the buttermilk over them, cover, and refrigerate for at least 30 minutes (or up to 4 hours).

Prepare the Breading: In a large shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Coat the Chicken: Remove the drumsticks from the buttermilk, letting excess drip off, then dredge them thoroughly in the seasoned flour mixture, pressing gently to adhere.

Heat the Oil: Fill a deep skillet or Dutch oven with about 2 inches of oil and heat to 350°F (175°C).

Fry: Fry the drumsticks in batches (do not overcrowd the pan) for 12–15 minutes, turning occasionally, until the crust is golden-brown and the internal temperature reaches 165°F (75°C).

Drain and Serve: Transfer to a wire rack or paper towel-lined plate to drain excess oil. Serve hot.