Chef notes
When I make fried chicken, I brine drumsticks in a mixture that has lots of rosemary and lemon to add a distinctive California flavor, then I drizzle honey on the chicken just before serving. If you've never deep-fried anything before, the process might seem intimidating, but once you try it, you'll see that it's very straightforward. The trick for me is to get my cooking station organized before I start: I prepare my flour mixture and pour my buttermilk into a bowl and set them on the counter next to the stove, and I have tongs and a potholder or oven mitts nearby. That way, when I start frying, I won't have to walk away from the stove or go looking for something; I can just focus on cooking.
Technique tip: If you double this recipe, you'll want to switch to new oil for the second batch.
Special equipment: Deep-fry thermometer
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