Technique & guide
Fried Chicken Drumsticks Guide
Drumsticks are inexpensive, easy to portion and have a high crust-to-meat ratio.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
Season ahead
A dry brine or buttermilk marinade helps flavor the meat beyond the crust.
Coat the narrow end too
Rotate the drumstick through flour so coating reaches around the joint and sides.
Check thick meat
Use a thermometer in the thickest meat without touching bone.