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Black Pepper Double-Dredged Drumsticks on a plate
Andre Lewis

Black Pepper Double-Dredged Drumsticks

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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs chicken drumsticks
  • 2 cups cultured buttermilk
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt divided
  • 2 cups all-purpose flour
  • 2 tbsp coarsely ground black pepper
  • 2 tsp dry mustard powder
  • 1 tsp garlic powder
  • 5 cups canola oil

Method
 

  1. Marinate drumsticks in buttermilk, Worcestershire, and 1 teaspoon salt in refrigerator 4 to 12 hours.
  2. Mix flour, black pepper, mustard powder, garlic powder, and remaining salt in a broad bowl.
  3. Dredge drumsticks in flour; dip briefly back into buttermilk. Pack on a second flour coat.
  4. Rest coated chicken 15 minutes while heating 1 1/2 inches oil to 325°F.
  5. Fry six drumsticks at a time, 14 to 16 minutes, turning every 3 minutes and maintaining oil at 315°F to 325°F.
  6. Probe thickest part without touching bone; remove only at or above 165°F.
  7. Drain on a rack 10 minutes. Return oil to 325°F before frying second batch.