Fried Chicken Drumsticks

Servings: Six servings of two drumsticks per person

Ingredients:

3 pounds medium-sized (4 oz. each) chicken drumsticks, with or without skin

Oil

Marinade:

2 cups whole fat buttermilk (or 2 cups half-and-half and 2 Tablespoons white vinegar)

1 teaspoon salt

1 teaspoon cayenne pepper or ¼ teaspoon red pepper flakes

½ teaspoon ground black pepper

Dredge:

2 cups flour

1 Tablespoon Turmeric

½ teaspoon salt

1 teaspoon ground black pepper

Process:

Combine the buttermilk (or half-and-half and white vinegar (allow to rest for 15 minutes before using)), salt, chosen hot pepper and black pepper in a bowl large enough to hold the marinade and chicken comfortably.

Turn the chicken pieces to coat all surfaces with the marinade.

Cover and place the bowl in the icebox for 48 hours. Turn every 12 hours, again being sure that all surfaces of the chicken drumsticks are covered with the marinade.

Once the chicken has marinated, remove the bowl from the icebox and allow to rest on the counter for 20 minutes.

Heat 1/2” of oil in a cast iron skillet to 350°F.

Combine the dredge ingredients in a large bowl, stirring with a fork until uniform in color.

Use tongs to remove a drumstick from the marinade. Allow any excess marinade to drip back into the bowl.

Place the drumstick in the dredge. Turn to cover all sides.

Place in the hot oil.

Dredge another drumstick and place in the oil. Check the oil temperature to be certain it is still at 350°F.

When the side in the oil is golden brown, turn the drumstick with a tong.

When all sides are golden brown, remove the drumstick from the oil and place on a rack in an ovenproof casserole dish.

Continue with the rest of the drumsticks until all are fried.

Check if the drumsticks are done (165°F). If not, place in an oven at 400°F until they reach 165°F.

Plate and serve.