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Buttermilk Fried Chicken Drumsticks

Buttermilk adds flavor to this fried chicken drumstick - a delightful dinner.

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  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 10
  • servings 6
 

Ingredients

Chicken

3/4
cup buttermilk
1
tablespoon Worcestershire sauce
3
lb. chicken drumsticks
1
cup all-purpose flour
1
teaspoon seasoned salt
1
cup oil for frying

Gravy

2
tablespoons all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
1
cup milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large resealable food storage plastic bag, combine buttermilk and Worcestershire sauce; mix well. Add chicken drumsticks; seal bag and turn to coat. Refrigerate 2 hours to marinate.
  • 2 In shallow bowl, combine 1 cup flour and seasoned salt; mix well. Remove chicken from buttermilk mixture. Coat chicken well with flour mixture. Discard buttermilk mixture and any remaining flour mixture.
  • 3 Heat 1/2 cup of the oil in large skillet over medium heat until oil begins to shimmer. Add half of the drumsticks; cook 8 to 10 minutes or until chicken is golden brown, fork-tender and its juices run clear, turning frequently. Remove chicken from skillet; cover to keep warm. Pour off any remaining oil. Repeat with remaining 1/2 cup oil and remaining drumsticks. Pour off and discard most of drippings, reserving 2 tablespoons drippings in skillet.
  • 4 Heat reserved drippings in skillet over medium heat until hot. Add 2 tablespoons flour, salt and pepper; cook and stir until bubbly. Stir in milk. Cook 2 to 3 minutes or until thickened, stirring constantly. Serve gravy with chicken.
  • 1 In large resealable food storage plastic bag, combine buttermilk and Worcestershire sauce; mix well. Add chicken drumsticks; seal bag and turn to coat. Refrigerate 2 hours to marinate.
  • 2 In shallow bowl, combine 1 cup flour and seasoned salt; mix well. Remove chicken from buttermilk mixture. Coat chicken well with flour mixture. Discard buttermilk mixture and any remaining flour mixture.
  • 3 Heat 1/2 cup of the oil in large skillet over medium heat until oil begins to shimmer. Add half of the drumsticks; cook 8 to 10 minutes or until chicken is golden brown, fork-tender and its juices run clear, turning frequently. Remove chicken from skillet; cover to keep warm. Pour off any remaining oil. Repeat with remaining 1/2 cup oil and remaining drumsticks. Pour off and discard most of drippings, reserving 2 tablespoons drippings in skillet.
  • 4 Heat reserved drippings in skillet over medium heat until hot. Add 2 tablespoons flour, salt and pepper; cook and stir until bubbly. Stir in milk. Cook 2 to 3 minutes or until thickened, stirring constantly. Serve gravy with chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
5g,
5%
),
Cholesterol
100mg
100%;
Sodium
330mg
330%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.