Step 1: Marinate the Chicken

In a large bowl, combine:

Add the chicken drumsticks and coat well.

Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prepare the Coating

In a shallow bowl, mix together:

Remove the chicken from the marinade.

Allow excess marinade to drip off.

Coat each drumstick thoroughly in the flour mixture, pressing gently so the coating adheres well.

For an extra crispy crust, dip the chicken back into the marinade, then coat it in the flour mixture a second time.

Let the coated chicken rest for 10 minutes before frying.

Heat oil to 175°C (350°F).

Carefully fry the drumsticks in batches, avoiding overcrowding the pan.

Cook for 15–18 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 75°C (165°F).

Transfer to a wire rack or paper towels to drain excess oil.

Arrange the fried chicken on a serving platter.

Garnish with:

Serve hot with fries, coleslaw, mashed potatoes, or your favorite dipping sauces.

Marinate overnight for the juiciest, most flavorful chicken.
Cornstarch in the coating creates an extra crispy crust.
Fry in small batches to maintain the oil temperature.
Let the fried chicken rest for 5 minutes before serving to keep the coating crisp.
For extra flavor, sprinkle a little paprika and flaky salt over the chicken immediately after frying.

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