Marinated in buttermilk and garlic overnight really makes this amazing southern fried chicken amazing. Coated in a crispy outer coating and moist, melt-in-your-mouth meat that will leave you wanting more.
The day before you want to cook the drumsticks, put them in a large bowl, pour over the buttermilk to cover and mix through the garlic. Leave to marinate in the fridge overnight.
Tip a large pile of flour into a shallow bowl or plate. Stir through the cayenne pepper and season to taste. Remove each drumstick from the buttermilk, letting any excess marinade drip away. Then roll in the flour until well coated.
Preheat the oven to gas 4, 180°C, fan 160°C. Put enough vegetable oil in a large, high sided frying pan to cover the and heat over a medium high heat. When a piece of bread added to the pan sizzles and browns, the oil is hot enough to add the chicken. Fry the drumsticks for 7-10 minutes, turning often until golden all over. You may have to do this in batches. Place a wire rack over a baking tray and arrange the chicken pieces on the rack. Cook in the oven for 30 minutes until crisp, golden and cooked through.
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