These Spicy Fried Chicken Drumsticks are tender and juicy on the inside, yet crispy on the outside! Everything fried chicken should be. Perfect for dinner or cold the next day for lunch.
Fried chicken to me just screams Summer to me, it makes me think of picnics and potlucks outside. We usually have these with my Deviled Egg Macaroni Salad.
I use my cast iron Dutch oven only because it seems to make less of a mess. But a cast iron pan works great too. And the only way to monitor the temperature of the oil accurately is using a candy thermometer. Which you can pick up for a few bucks at your local grocery store.
Letting the drumsticks rest for 10 minutes helps the flour stick and doesn’t fall off in the cooking oil.
- 3-4 lbs chicken legs
- 8-10 cups water
- ¼ cup salt
- ¼ cup sugar
- 2 eggs
- 2 tablespoons cayenne pepper
- 1 cup flour
- ¼ cup cornstarch
- 1 tablespoon smoked paprika
- Shortening or lard for frying
- In a large mixing bowl whisk together water, salt, and sugar until dissolved. Completely submerge chicken pieces in brine and soak for 2-4 hours in refrigerator. Line a sheet tray with a wire rack.
- In a large bowl whisk eggs and cayenne powder. In another bowl add flour, paprika and cornstarch mix until combined. Drain brine and dip each chicken leg into the egg mixture and roll in the flour mixture, shake off excess flour and set on the sheet tray. Let chicken set 10 minutes to let the coating set.
- In a cast iron skillet heat 1 cup shortening/lard until it reaches 325 degrees on your candy thermometer. In batches add chicken usually 4-5 pieces at a time. Fry chicken 9-10 minutes then flip and cook another 9-10 minutes or until internal temp reaches 165 degrees. Remove from oil and place on paper towel lined sheet tray.