Ingredients:

  • 1 kg Chicken drumsticks (approx. 8-10 pieces)
  • 500 ml Full-fat buttermilk
  • 15 g Sea salt
  • 5 g Black pepper
  • 5 g Smoked paprika
  • 5 g Garlic powder
  • 375 g All-purpose flour
  • 60 g Cornstarch
  • 10 g Baking powder
  • 1 tbsp Onion powder
  • 1 tbsp Dried oregano
  • 1 tbsp Cayenne pepper
  • 1 tsp White pepper
  • 1.5 Liters Neutral oil (Peanut, Canola, or Grapeseed)

Instructions:

  1. Brining for Tenderness: Submerge the chicken legs in a mixture of buttermilk, sea salt, black pepper, smoked paprika, and garlic powder. Cover and refrigerate for at least 4 hours to break down protein fibers.
  2. Prepare the Dredge: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, onion powder, dried oregano, cayenne pepper, and white pepper.
  3. Creating Shags: Drizzle 3 tablespoons of the buttermilk brine into the seasoned flour and toss with a fork to create small crumbles. This creates the extra surface area needed for a crispy crust.
  4. Dredging: Remove a chicken leg from the brine, allowing excess to drip off, and press firmly into the flour mixture. Ensure the leg is fully coated with no bald spots.
  5. Mastering Temperature: Heat the oil in a Dutch oven to 350°F (175°C). Carefully lower 3-4 legs into the oil. Maintain an oil temperature of 315°F (157°C) to ensure the bone-in meat cooks through without burning the exterior.
  6. Final Doneness: Fry for 12-15 minutes until the crust is a deep mahogany and the internal temperature reaches 165°F (74°C). Drain on a wire cooling rack set over a baking sheet.