Drain and Rest: Once cooked, remove the drumsticks from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with a pinch of salt immediately after removing from oil. Allow them to rest for a few minutes before serving. Repeat with remaining chicken.
 Chefâs Tips
Maintain Oil Temperature: Keeping the oil temperature consistent is key to perfectly crispy chicken. If the oil gets too hot, the crust will burn before the inside cooks; too cool, and the chicken will absorb too much oil, becoming greasy.
Donât Skip the Brine: The buttermilk marinade is not just for flavor; its acidity helps tenderize the chicken, ensuring incredibly juicy results. If you donât have buttermilk, make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
 If you like this recipe you may also likeÂ
To see the full cooking instructions, go to the next page or click the Open button (>) and don't forget to SHARE it with your friends on Facebook.
