Ingredients
-
Chicken drumsticks
-
Garlic powder
-
Onion powder
-
Paprika
-
Lemon pepper seasoning
-
Creole seasoning
-
Celery salt
-
Ground black pepper
-
2 large eggs
-
Hot sauce (e.g., Obey, Frank’s, Louisiana)
-
Self-rising flour
-
Cornstarch
-
Vegetable oil for frying
Instructions
-
Season the chicken with garlic powder, paprika, onion powder, lemon pepper, Creole seasoning, celery salt, and black pepper.
-
Add 2 eggs and hot sauce to the chicken, mix well, and refrigerate for 30 minutes.
-
Mix self-rising flour with additional seasoning and a few tablespoons of cornstarch.
-
Dredge the chicken in flour, dip it back into the egg wash, and dredge again in flour.
-
Heat oil to 350°F. Fry chicken for about 10 minutes, or until golden brown and fully cooked (internal temp of 165°F).
-
Let rest on a wire rack before serving.
Notes
-
Double-dredging is key for a thick, crunchy crust.
-
Use self-rising flour for extra puffiness.
-
Cornstarch makes it extra crispy—don’t skip it.
-
Let chicken rest at room temp before frying to avoid oil temp drops.
-
Customize spice levels by adjusting the hot sauce amount.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southern American Comfort Food