Ingredients

The following ingredients have 4 Servings
  • 1/2 cup buttermilk ((either low-fat or full-fat))
  • 1 (5-ounce) bottle habanero hot sauce
  • 3 pounds bone-in, skin-on chicken drumsticks
  • Mild vegetable oil (for frying)
  • 2 cups all-purpose flour
  • 2 teaspoons table salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon onion powder

Instruction

  • Whisk together the buttermilk and hot sauce in a large bowl or a baking dish. Add the chicken and turn to coat. Cover and refrigerate for 24 hours, turning the pieces occasionally.
  • Preheat the oven to 350°F (180°C). Place a wire rack in a roasting pan or on a rimmed baking sheet.
  • Pour enough oil in a large, deep skillet to reach a depth of 1 inch. Heat the oil to 325°F (163°C).
  • Combine the flour, salt, pepper, and onion powder in a shallow bowl.
  • Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off, and discard the mixture. Dredge the chicken in the flour mixture, shaking off any excess.
  • Fry the drumsticks in batches, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer the fried chicken to the wire rack. Bake the chicken until cooked through, 12 to 15 minutes (or, if your drumsticks are particularly large, a few minutes longer). Don't forget to pass the napkins—lots of napkins.