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.
