This crispy fried chicken recipe recreates that iconic, crave-worthy flavor everyone recognizes, with juicy meat inside and a deeply seasoned, crunchy coating on the outside. By marinating the chicken in milk and salt, then coating it in a carefully balanced blend of flour, cornmeal, and spices, you get tender, flavorful drumsticks with a bold, savory crust.
The process is simple but deliberate. Time is what transforms this chicken from ordinary to unforgettable: time for marinating, time for the coating to adhere, and time for frying at the right temperature. The result is golden-brown fried chicken with layers of flavor and that unmistakable crunch.
Ingredients
For the Seasoning & Chicken
- 15 chicken drumsticks
- 2 cups milk
- 1 tablespoon salt
- 2 cups all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon mustard powder
For Frying
Step-by-Step Preparation
- Marinate the chicken: Place the chicken drumsticks in a large bowl or container. Pour in the milk and add the salt, mixing well so all pieces are evenly coated. Cover and refrigerate for at least 4 hours, or overnight for best results. This step tenderizes the meat and ensures juicy chicken all the way to the bone.
- Prepare the seasoning: In a large bowl, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, dried oregano, dried thyme, and mustard powder. Mix thoroughly so the spices are evenly distributed throughout the flour. This seasoned coating is what gives the chicken its signature flavor.
- Bread the chicken: Remove the chicken from the milk marinade without drying it. Place each drumstick directly into the seasoned flour mixture and press firmly so the coating sticks well. For extra crunch, you can dip the coated chicken back into the milk and coat it again in the flour mixture.
- Fry the chicken: Heat the oil in a deep pan or fryer to 170–180°C (340–350°F). Fry the chicken in batches to avoid overcrowding, cooking each batch for 12–15 minutes. Turn occasionally so the drumsticks brown evenly and cook through. The coating should be deep golden brown and crisp.
- Drain and rest: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest briefly before serving so the juices settle and the crust stays crisp.
Serving & Storage
Serve the fried chicken hot for maximum crunch, alongside classic sides like mashed potatoes, coleslaw, or biscuits. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a hot oven to restore crispness rather than microwaving.
