Calories per serving

Calories

440 kcal

Protein

25g

Fat

25g

Carbs

27g

Ingredients

Chicken drumsticks
2 lbs (approx. 900–1000g)
Buttermilk
1 cup
All-Purpose Flour
1.5 cups
Cornstarch
1/4 cup
Spices
1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika
Nashville Hot Paste
2 tbsp cayenne pepper, 1 tbsp dark brown sugar, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 cup hot oil (taken straight from the frying pan)
Frying Oil
Vegetable or canola oil (for deep frying)
Garnish
White bread slices and dill pickle chips (traditional presentation)

Instructions

1

Marinate: Soak the drumsticks in buttermilk for at least 30 minutes.
2

Dredge: Mix the flour, cornstarch, salt, pepper, garlic powder, and smoked paprika in a bowl. Coat the soaked drumsticks thoroughly in the mixture.
3

Fry: Heat vegetable oil to 350°F (175°C). Fry the drumsticks for 12–15 minutes until golden-brown, ultra-crispy, and fully cooked inside.
4

Make the Hot Paste: Carefully ladle 1/2 cup of the hot frying oil into a heat-safe bowl and whisk it vigorously with the cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until smooth.
5

Coat and Serve: Brush or dip the freshly fried, hot drumsticks generously into the spicy oil paste. Serve immediately over slices of white bread topped with dill pickles.

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