Buttermilk Fried Chicken Drumettes


  • 2 lbs chicken drumettes
  • 2 cups of buttermilk
  • 1 and 1/2 cups flour
  • kosher salt and fresh cracked black pepper
  • canola oil for deep frying
  • Add the chicken drumettes in a bowl with 2 cups of buttermilk.
  • Cover and refrigerate for 2 hours, turning occasionally.
  • Fill a sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Place the flour in a shallow dish and season with salt and pepper. Mix well.
  • Drain the chicken and shake off the excess buttermilk, then coat in flour.
  • Shake off the excess flour then deep fry in batches for 6 to 8 minutes, making sure the oil is not to ┬áhot.
  • Drain on paper towels.

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