Ingredients:

  • 4 cups (950 ml) cold water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon black peppercorns, cracked
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 6-8 chicken drumsticks, skin on (approximately 2-2.5 lbs / 900g-1.1kg)
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (24g) baking powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups (950 ml) vegetable oil or peanut oil (for frying)

Instructions:

  1. Combine brine ingredients in a large bowl until salt and sugar are dissolved. Add drumsticks, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
  2. In a shallow dish, combine all the coating ingredients. Whisk well to ensure even distribution.
  3. Remove drumsticks from the brine and pat dry thoroughly with paper towels. One at a time, dredge each drumstick in the flour mixture, ensuring it's fully coated. Press the flour into the chicken to help it adhere. Tap off excess flour.
  4. Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
  5. Carefully place 2-3 drumsticks into the hot oil (don't overcrowd the pan). Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the drumstick. Adjust heat as needed to maintain consistent oil temperature.
  6. Remove the fried drumsticks from the oil and place them on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.