- Yield: 14 drumsticks
Finger-Lickin' Fried Chicken
This fried chicken recipe is love at first bite. Better hide some if you want there to be leftovers!
- 14 chicken drumsticks
- 1 Tablespoon Camp Chef All-Purpose seasoning
- 2 cups buttermilk
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 quarts peanut or vegetable oil
Toss chicken drumsticks with Camp Chef All-Purpose seasoning to coat.
Combine flour, salt, paprika, cayenne pepper, garlic powder, and onion powder in large bowl or pan.
Heat oil in a large Dutch oven up to 350° F, monitoring the temperature constantly with a thermometer. You don't want your oil to get too hot.
Pour buttermilk into another large bowl. Dip each drumstick into the buttermilk and dredge it in the pan of seasoned flour afterward. Shake off a bit of the excess, then lay the drumstick in the hot oil. Repeat until the Dutch oven is full; you may have to work in batches.
Fry the chicken for about 10 minutes then turn each piece. Cook for another 10 minutes.
Remove each drumstick and place on a plate or tray lined with a paper towel. Let them sit for a few minutes, then enjoy.