For the Coating:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Frying:
- Vegetable or sunflower oil (for deep frying)
Instructions
- Marinate the Chicken
In a large bowl, mix buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add the chicken drumsticks, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor. - Prepare the Coating
In another bowl, combine flour, paprika, cayenne (if using), garlic powder, onion powder, salt, and black pepper. - Coat the Drumsticks
Remove drumsticks from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the coating onto the chicken for extra crispiness. - Heat the Oil
Heat oil in a deep pan or fryer to 350°F (175°C). The oil should be hot but not smoking. - Fry Until Golden
Fry the drumsticks in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked inside. Internal temperature should reach 165°F (74°C). - Drain and Rest
Remove chicken and place on a wire rack or paper towels to drain excess oil. Let rest for 5 minutes to lock in juices.
Tips for Extra Crispy Chicken
- Double-dip the drumsticks in flour for a thicker crust
- Avoid overcrowding the pan—this keeps the oil temperature steady
- Let coated chicken rest 5 minutes before frying to help the coating stick
Serving Suggestions
Serve with:
- French fries or potato wedges
- Coleslaw or fresh salad
- Garlic sauce, chili sauce, or honey drizzle
Final Thoughts
These Crispy Golden Halal Fried Chicken Drumsticks are the perfect balance of crunch and flavor. Easy to make and impossible to resist, they’re guaranteed to disappear fast once they hit the table.
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