Soaking the chicken in buttermilk makes this fried chicken extra-moist and juicy.

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Preparation

10 minutes

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Cooking

15 minutes

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Serves

4

Ingredients

  • 8 Fresh From The Farm Chicken Drumsticks
  • 2 cups (500 mL) buttermilk
  • 1 1/2 tsp (7 mL) each salt and pepper, divided
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) each garlic powder and mustard powder
  • Canola oil, for frying
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) sriracha hot sauce

Directions

1In resealable plastic bag, combine buttermilk, and 1 tsp (5 mL) salt and pepper; add chicken, turning to coat well. Refrigerate for at least 4 hours or up to overnight.

2In shallow dish, whisk together flour, paprika, garlic powder, mustard powder, and remaining salt and pepper.

3Dredge chicken in flour mixture; return to coat chicken in buttermilk, then dredge again in flour mixture. Transfer to parchment paper–lined tray. Let stand for 10 minutes.

4Meanwhile, pour enough oil into high-sided skillet to come 2 inches (5 cm) up side; heat over medium heat until instant-read thermometer reads 350°F (180°C).

5Fry chicken, turning once, for 15 to 20 minutes or until juices run clear and instant-read thermometer inserted in thickest part of drumstick registers 165°F (74°C). Transfer to paper towel–lined tray. Stir honey with hot sauce; drizzle over chicken.

  • To make sure your chicken is cooked through, look for an internal temperature reading of 180°F (82°C) for a whole chicken, and 165°F (74°C) for ground poultry, chicken pieces and cuts.  
  • Alternatively, use an air fryer or deep fryer to cook chicken, following manufacturer’s instructions.  

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