Best Crispy Batter Fried Chicken Drumsticks

You know that moment when you bite into fried chicken and the crust shatters with a crunch? That’s what we’re making today. These crispy batter fried chicken drumsticks deliver a golden, craggy coating with juicy, well-seasoned meat inside—exactly the kind of fried chicken that turns a regular dinner into a celebration.

I’ll walk you through a simple, reliable method with pantry ingredients, a smart double-fry trick, and a batter that stays crisp. No mystery steps, no greasy results—just drumsticks that taste like your favorite chicken shack, made at home.

Why This Crispy Drumstick Recipe Works

• Wet batter = ridges and crunch. A seasoned batter clings to the chicken, bubbles while frying, and creates that rugged, extra-crispy crust.
• Cornstarch lightens the texture. It reduces gluten and keeps the coating crisp even as the chicken rests.
• Dry brine for deeper flavor. Salt seasons the meat and helps it stay juicy.
• Double fry for shatter-crisp results. The first fry cooks; the second fry crisps and sets the coating.
• Right oil temperature prevents greasiness. Hot enough to seal the crust, steady enough to cook through.

Ingredients

For the Chicken

• 8 chicken drumsticks (about 2.5–3 pounds), patted dry
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)

For the Batter

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 1/4 to 1 1/2 cups cold club soda or seltzer water (add gradually)
• 1 tablespoon hot sauce (optional, for flavor)

For Frying

• Neutral oil with high smoke point (peanut, canola, or vegetable), enough for 2–3 inches in a deep pot

How to Make Super Crispy Batter Fried Drumsticks

1) Season and Dry Brine

1. Pat the drumsticks very dry with paper towels.
2. Mix salt, pepper, garlic powder, onion powder, and paprika. Sprinkle all over the chicken and rub it in.
3. Refrigerate uncovered for 30–60 minutes to dry brine. This step boosts flavor and helps the skin crisp.

2) Make the Batter

1. Whisk flour, cornstarch, baking powder, salt, paprika, and cayenne in a bowl.
2. Stir in cold club soda gradually, plus hot sauce if using. Aim for a thick, pourable batter—like heavy cream or thin pancake batter. If it coats a spoon and slowly drips off in a ribbon, it’s right.
3. Keep the batter cold. Cold batter + hot oil = max crunch.

3) Heat the Oil

1. Pour oil into a Dutch oven or heavy pot to 2–3 inches deep.
2. Heat to 325°F (163°C) for the first fry. Use a thermometer for accuracy.
3. Set up a sheet pan with a wire rack for draining.

4) Batter and First Fry

1. Give the batter a quick stir. Dip each drumstick, letting excess drip off.
2. Fry in batches (4 drumsticks at a time). Lower gently into the oil. Adjust heat to keep oil near 325°F.
3. Cook 8–10 minutes, turning once or twice, until light golden and about 155–160°F inside.
4. Transfer to the rack. Repeat with remaining drumsticks.

5) Second Fry for Ultra Crisp

1. Increase oil to 375°F (190°C).
2. Fry the drumsticks again, 2–3 minutes per batch, until deep golden brown and 165–175°F internally. The crust will tighten and crisp dramatically.
3. Drain on the rack and rest 5 minutes. Sprinkle with a pinch of salt while hot.

6) Serve

• Pair with lemon wedges, dill pickles, or hot honey.
• Serve with coleslaw, cornbread, or potato wedges.

How to Store Leftover Fried Drumsticks

• Cool completely on a rack before storing to prevent sogginess.
• Refrigerate in a paper towel–lined airtight container for up to 3 days.
• Freeze on a sheet pan until solid, then transfer to freezer bags for up to 2 months.

Reheating Tips

• Oven or air fryer only. Preheat to 375°F. Heat 12–18 minutes (oven) or 8–10 minutes (air fryer) until hot and crisp.
• For extra crackle, spritz lightly with oil before reheating.
• Avoid the microwave. It softens the crust.

Why You’ll Love These Drumsticks

• Crunch that lasts. Cornstarch and double frying keep the coating crisp longer.
• Big flavor, simple steps. Dry brine seasons the meat; the batter adds spice and texture.
• Budget-friendly crowd-pleaser. Drumsticks cook evenly, stay juicy, and cost less than other cuts.
• Flexible heat level. Adjust cayenne and hot sauce to your taste.

Common Mistakes to Avoid

• Skipping the thermometer. Guessing oil temp leads to greasy or undercooked chicken.
• Overcrowding the pot. It drops the temperature and ruins the crust. Fry in batches.
• Too-thick batter. It turns gummy. Thin with a splash of club soda until it ribbons.
• Moving the chicken constantly. Let the crust set for a minute before flipping.
• Covering hot chicken. Traps steam and softens the coating. Use a rack, not paper towels on top.

Tasty Variations to Try

• Buttermilk batter: Swap half the club soda for cold buttermilk for tang and tenderness.
• Nashville hot: Whisk cayenne, brown sugar, paprika, garlic powder, and hot oil into a spicy glaze. Brush over hot chicken.
• Honey-garlic crunch: Toss with warm honey, soy sauce, minced garlic, and a pinch of chili flakes.
• Lemon-pepper: Add lemon zest to the batter and finish with lemon pepper seasoning and a squeeze of fresh lemon.
• Herb and peppercorn: Mix dried thyme, oregano, and cracked black pepper into the batter.

FAQ

Can I use thighs or wings?

Yes. Thighs fry beautifully; wings cook faster. Adjust time and check internal temp for doneness.

Do I need a deep fryer?

No. A heavy pot and a clip-on thermometer work perfectly.

Can I make the batter ahead?

Mix dry ingredients ahead. Add cold club soda right before frying to keep the bubbles active.

Why double fry?

The first fry cooks the chicken; the second fry crisps and sets the crust for lasting crunch.

What oil is best?

Use peanut, canola, or vegetable oil. They handle high heat and taste neutral.

My crust slid off—what happened?

The chicken was likely wet or the oil too cool. Pat very dry, keep batter cold, and hold oil at target temps.

Conclusion

If you want fried chicken with a proud, craggy crust and juicy meat, these batter-fried drumsticks deliver every time. Season well, keep the batter cold, mind your oil temperature, and don’t skip the double fry. You’ll hear that first crunch and know you nailed it.

Best Crispy Batter Fried Chicken Drumsticks

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Pat the drumsticks very dry with paper towels.
• Mix salt, pepper, garlic powder, onion powder, and paprika. Sprinkle all over the chicken and rub it in.
• Refrigerate uncovered for 30–60 minutes to dry brine. This step boosts flavor and helps the skin crisp.
• Whisk flour, cornstarch, baking powder, salt, paprika, and cayenne in a bowl.
• Stir in cold club soda gradually, plus hot sauce if using. Aim for a thick, pourable batter—like heavy cream or thin pancake batter. If it coats a spoon and slowly drips off in a ribbon, it’s right.
• Keep the batter cold. Cold batter + hot oil = max crunch.
• Pour oil into a Dutch oven or heavy pot to 2–3 inches deep.
• Heat to 325°F (163°C) for the first fry. Use a thermometer for accuracy.
• Set up a sheet pan with a wire rack for draining.
• Give the batter a quick stir. Dip each drumstick, letting excess drip off.
• Fry in batches (4 drumsticks at a time). Lower gently into the oil. Adjust heat to keep oil near 325°F.
• Cook 8–10 minutes, turning once or twice, until light golden and about 155–160°F inside.
• Transfer to the rack. Repeat with remaining drumsticks.
• Increase oil to 375°F (190°C).
• Fry the drumsticks again, 2–3 minutes per batch, until deep golden brown and 165–175°F internally. The crust will tighten and crisp dramatically.
• Drain on the rack and rest 5 minutes. Sprinkle with a pinch of salt while hot.
• Pair with lemon wedges, dill pickles, or hot honey.
• Serve with coleslaw, cornbread, or potato wedges.