Buttermilk-marinated drumsticks fried until deeply crisp, paired with fluffy white rice and a bright, fresh pepper sauce, make an unbeatable comfort-food plate with a little kick.
Ingredients
8–10 chicken drumsticks and 2 cups buttermilk
Salt, black pepper, paprika, garlic powder, onion powder, cayenne, and thyme for the marinade
2 cups flour, ½ cup cornstarch, 1 tsp baking powder, and matching seasonings for the coating
Oil, for deep frying
2 cups long-grain rice, 3 cups water, salt, and butter
2–4 fresh chilies, 1 tomato, 1 garlic clove, ¼ onion, lemon juice, and olive oil for the pepper sauce
Steps
Pat the drumsticks dry, then marinate in the seasoned buttermilk for at least 2 hours, or up to 12 for deeper flavor.
Whisk together the flour, cornstarch, baking powder, and seasonings for the coating.
Coat each drumstick thoroughly in the flour mixture, pressing it on, then rest the pieces on a rack for 10–15 minutes.
Heat oil to about 350°F (175°C) and fry the chicken in batches until deep golden and cooked through to 165°F (74°C) internally.
Rinse the rice, then simmer with water, salt, and butter until the liquid is absorbed; rest covered, then fluff with a fork.
Blend the chilies, tomato, garlic, and onion coarsely, then stir in lemon juice, olive oil, and salt for the pepper sauce.
Serve the drumsticks alongside the rice with the fresh pepper sauce on the side.
Resting the coated chicken before frying and avoiding an overcrowded pot are what give the crust its signature crackly texture.
