Buttermilk Fried Chicken Drumsticks

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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