Combine all the dry spices together in a bowl. Set aside.
Season the raw chicken with half the dry spices using resealable baggie and place in the refrigerator for ½ hour.
Place the remaining half of the seasoning mix in a separate resealable baggie with the flour and reserve for later.
After the 30 minutes has passed add the buttermilk to the spice-marinated chicken and return to refrigerator for another hour (overnight is best).
Remove the drumsticks from the buttermilk, shaking off any excess liquid. In separate batches toss to coat with the flour and spice mixture ensuring they are heavily coated.
Gently and carefully place the drumsticks into a 400°F (200°C) preheated deep fryer. Check the underside by lifting with the tongs–it should be deep golden brown. Cook the pieces about 15 minutes or until crispy and brown. To test for doneness use a thermometer and be sure it registers 165°F (77°C).
If necessary transfer them into a preheated 325°F (165°C) oven until cooked through.
Pat dry with paper towel. Transfer to a serving platter or bucket and serve immediately. This chicken even tastes great cold.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 tbsp (30 mL) cayenne pepper
- 2 tbsp (30 mL) black pepper
- 1 tbsp (15 mL) kosher salt
- 1 tbsp (15 mL) onion powder
- 1 tbsp (15 mL) garlic powder
- 1 tsp (5 mL) paprika
- 16 chicken drumsticks
- 2 cups (500 mL) all-purpose flour
- 4 cups (1 L) buttermilk
- 4 cups (1 L) canola oil, for frying
If a deep fryer is not available use a large cast iron pan.
If you are using a cast iron pan make sure to turn the chicken as it browns and remove once done. Don’t let the chicken pieces touch each other. Overcrowding will bring the temperature of the oil down and the chicken will be to greasy. Work in batches and be sure not to overfill the pan.