Ranch-Fried Chicken Drumsticks

ranch-fried chicken drumsticks

Super easy and extra crispy, these Ranch-Fried Chicken Drumsticks will have 
you craving more.

Ranch-Fried Chicken Drumsticks
Serves 4
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  1. 1 (1-ounce) packet ranch dressing mix
  2. 3 cups whole buttermilk, divided
  3. 8 small chicken drumsticks (about 2 pounds)
  4. Vegetable oil, for frying
  5. 3 cups all-purpose flour
  6. 11⁄2 tablespoons kosher salt
  7. 1 tablespoon ground black pepper
  8. 2 teaspoons onion powder
  9. 1 tablespoon chopped chives
  1. In a large resealable plastic bag, combine dressing mix and 2 cups buttermilk. Seal bag, and shake until blended. Spoon 1⁄2 cup dressing into a small bowl. Cover and refrigerate. Add chicken to bag; seal and refrigerate for 8 hours. Drain chicken, discarding marinade. Lightly pat chicken with paper towels.
  2. In a large Dutch oven, pour oil 
to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place remaining 
1 cup buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture again, pressing gently to adhere coating. Place chicken on a wire rack.
  4. Fry chicken in batches until 
a meat thermometer inserted in thickest portion registers 165°, about 12 minutes, turning occasionally. 
Let drain on paper towels. Sprinkle with chives. Drizzle with reserved 
1⁄2 cup dressing.
Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!

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