Directions
- 1Remove the skin from all the chicken drumsticks.
- 2Place the skinned chicken drumsticks in a large bowl.
- 3Submerge the chicken in buttermilk.
- 4Add plenty of original Dan-O's seasoning to the buttermilk and chicken.
- 5Mix the seasoning and buttermilk thoroughly with the chicken.
- 6Let the chicken marinate for about an hour.
- 7Pour self-rising flour into a plastic bag.
- 8Add salt, black pepper, and more Dan-O's seasoning (green top) to the flour in the bag.
- 9Shake the bag to mix the breading ingredients.
- 10Take the drumsticks out of the buttermilk, letting excess drip off.
- 11Place the drumsticks into the bag with the flour mixture.
- 12Shake the bag to coat the chicken drumsticks thoroughly with the flour mixture.
- 13Shake off any excess flour from the drumsticks.
- 14Heat a large cast iron pan on the stove.
- 15Add two large scoops of Crisco shortening to the heated pan.
- 16Heat the oil to about 360 degrees Fahrenheit.
- 17Add the breaded chicken drumsticks to the hot oil.
- 18Flip the chicken after a couple of minutes to brown on all sides.
- 19While the chicken is cooking, prepare a baking pan with a drying rack and preheat the oven to 350 degrees Fahrenheit.
- 20Once the chicken is browned on all sides, place it on the drying rack in the baking pan.
- 21Transfer the baking pan with the chicken to the preheated oven.
- 22Bake for 40 minutes at 350 degrees Fahrenheit.
- 23Serve and enjoy the crispy fried chicken.
Ingredients
- 10 fresh chicken drumsticks
- 1 bottle buttermilk
- 1 bottle Dan-O's seasoning (original)
- 1 bag self-rising flour
- salt
- black pepper
- 2 scoops Crisco shortening
Equipment
bowlplastic bagcast iron panthermometertongsbaking pandrying rackoven
Tips
- Use self-rising flour for the perfect crust, not all-purpose flour.
- Fry the chicken until nicely browned on all sides before baking to ensure crispiness and even cooking.
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