KFC-Style Crispy Chicken Drumsticks 🍗

Juicy chicken drumsticks with a crunchy, seasoned coating and a flavourful, spicy interior. You can make them deep-fried for a classic fast-food crunch or air-fried for a lighter version.

Preparation time: 20 minutes, plus marinating Cooking time: 25–35 minutes Servings: 4 Quantity: 8 chicken drumsticks

Ingredients

For the chicken marinade

• 8 chicken drumsticks

• 1 cup buttermilk

• 1 tbsp ginger-garlic paste

• 1 tsp salt

• 1 tsp paprika or red chilli powder

• ½ tsp black pepper

• ½ tsp white pepper (optional)

• 1 tsp lemon juice

No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and leave for 10 minutes.

For the crispy coating

• 2 cups all-purpose flour

• ½ cup cornflour (cornstarch)

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• ½ tsp white pepper

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp baking powder

• ½ tsp red chilli powder, optional

Method

1. Marinate the chicken

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• Make 2–3 shallow cuts in each drumstick to help the marinade penetrate.

• Mix the buttermilk, ginger-garlic paste, salt, paprika, pepper and lemon juice.

• Add the chicken and coat thoroughly.

• Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the coating

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Mix the flour, cornflour, seasonings, herbs and baking powder in a large bowl.

For an extra-craggy coating, drizzle 2–3 tablespoons of the marinade into the flour mixture and rub with your fingertips to form small flakes.

3. Coat the drumsticks

1. Remove a drumstick from the marinade and let excess liquid drip off.

2. Press it firmly into the seasoned flour.

3. Dip it briefly back into the marinade.

4. Coat it in flour again, pressing firmly to create rough, flaky edges.

5. Place on a rack for 5–10 minutes while you prepare the cooking method.

Choose your cooking method

Option 1: Deep-fried

Classic fast-food crunch

1. Heat neutral frying oil to 165–175°C in a deep, heavy pot.

2. Fry the drumsticks in small batches without overcrowding.

3. Cook for approximately 12–18 minutes, turning occasionally. Larger drumsticks may take longer.

4. Check that the thickest part reaches 74°C internally, without touching the bone.

5. Drain on a wire rack rather than paper towels to preserve crispiness.

Option 2: Air-fried

Less oil, still crunchy

1. Preheat the air fryer to 200°C for 3–5 minutes.

2. Arrange the coated drumsticks in a single layer.

3. Spray all sides generously with cooking oil.

4. Air-fry for 25–35 minutes, turning halfway and spraying any dry flour spots.

5. Check that the thickest part reaches 74°C internally. Add a few minutes if needed.

Secrets to extra-crispy chicken

• Use cornflour along with all-purpose flour for a lighter, crispier crust.

• Press the flour coating firmly onto the chicken; loose flour can fall off during cooking.

• Let the coated chicken rest briefly before frying.

• Maintain the correct oil temperature. Oil that is too cool makes the crust greasy.

• For air frying, make sure there are no dry white flour patches before cooking.

• Never overcrowd the fryer, and avoid covering the cooked chicken while it is hot.

Serving suggestions

Serve with French fries, coleslaw, garlic mayo, spicy chilli sauce or homemade potato wedges.

My recommendation: For the closest classic fast-food texture, use the deep-fried method. For a less oily everyday version, use the air fryer.