Ingredients:

• ü  20 bone-in, skin-on chicken drumsticks

• ü  3-4 cups buttermilk

• ü  2-3 cups all-purpose flour

• ü  1 1/2tsp salt

• ü  1-2 tsp crushed black pepper

• ü  2 tsp smoked paprika

• ü  1-2 tsp cayenne pepper (optional, for heat)

• ü  1tsp of garlic powder

• ü  ½ wedge of lime

• ü  3-4 cups of vegetable oil

Instruction:

• ü  In a large bowl, mix buttermilk, salt, black pepper, smoked paprika, cayenne pepper, and garlic powder.

• ü  Submerge the chicken pieces in the buttermilk mixture

• ü  Refrigerate overnight to maximize tenderness and flavor.

• ü  Whisk together flour, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper.

• ü  Remove each piece from the buttermilk, letting excess liquid drip off. Coat evenly in the seasoned flour mixture, pressing firmly to create a thick, crispy crust. Repeat the same process (double layer) to get better crisp.

• ü  Place coated chicken on a wire rack for 10-15 minutes to allow the coating to set for better frying.

• ü  In a deep skillet or heavy-bottomed pot, heat oil to 175°C

• ü  Carefully place the chicken in the hot oil, cooking for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 75°C

• ü  Transfer fried chicken to a wire rack over a baking sheet to keep it crispy

I serve these on our movie nights with some pickles – these disappear very fast.