These Crispy Fried Chicken Drumsticks are coated in a crunchy cornflake crust and seasoned with a flavorful blend of spices. Juicy on the inside and irresistibly crispy on the outside, they’re perfect for family dinners, parties, or whenever you’re craving classic comfort food.
- Prep Time: 20 minutes
- Marination Time: 30 minutes–2 hours
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes (minimum)
- Servings: 4–5
Nutrition (Per Serving)
- Calories: 520 kcal
- Protein: 35g
- Carbohydrates: 28g
- Fat: 30g
Ingredients
For the Chicken Marinade
- 1 kg chicken drumsticks (8–10 pieces)
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tsp red chili powder
- 1 tsp paprika (optional)
- 1 tbsp lemon juice
For the Coating
- 2 cups all-purpose flour
- 2 eggs, beaten
- 2 cups crushed cornflakes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For Frying
- Vegetable oil, for deep frying
Instructions
1. Marinate the Chicken
Wash and pat the chicken drumsticks dry.
In a large bowl, combine the ginger-garlic paste, salt, black pepper, red chili powder, paprika, and lemon juice.
Add the drumsticks and mix until evenly coated.
2. Rest the Chicken
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Prepare the Coating Station
Place the flour in one shallow bowl.
Mix in the salt, black pepper, and garlic powder.
Add the beaten eggs to a second bowl.
Place the crushed cornflakes in a third bowl.
4. Coat the Chicken
Roll each drumstick in the seasoned flour until fully coated.
Dip into the beaten eggs.
Finally, coat thoroughly with crushed cornflakes, pressing gently so the coating adheres well.
5. Rest Before Frying
Arrange the coated drumsticks on a tray.
Let them rest for 10–15 minutes to help the coating stay attached during frying.
6. Fry Until Crispy
Heat oil to 170–175°C (340–350°F).
Carefully lower the drumsticks into the hot oil.
Fry for 12–15 minutes, turning occasionally, until golden brown, crispy, and fully cooked through.
7. Drain and Serve
Transfer the fried chicken to a wire rack or paper towel-lined plate.
Allow excess oil to drain.
Serve hot with your favorite dipping sauces.
Tips for Extra Crispy Chicken
- Use crushed cornflakes instead of breadcrumbs for maximum crunch.
- Avoid overcrowding the fryer.
- Let the coated chicken rest before frying.
- Maintain a steady oil temperature throughout cooking.
Serving Tip
Serve with French fries, coleslaw, potato wedges, or a fresh salad alongside ketchup, mayonnaise, ranch, or your favorite dipping sauce.
