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A Soul Food Sunday Tradition-Crispy, golden buttermilk marinated fried chicken drumsticks seasoned to perfection and made for Sunday dinner. By: Victoria Darnell Published 12/28/2025 
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🔥 Instructions
1. Marinate the Chicken (Most Important Step!)
In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, paprika, and garlic powder.
Add the drumsticks, making sure they’re fully coated.
Cover and refrigerate:
This step gives the chicken its signature juiciness.
Add the drumsticks, making sure they’re fully coated.
Cover and refrigerate:
- At least 1 hour
- 4–24 hours for best flavor and tenderness
This step gives the chicken its signature juiciness.
2. Prepare the Seasoned Flour
In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Taste the flour with a fingertip — if the flour itself tastes well-seasoned, your chicken will too.
Taste the flour with a fingertip — if the flour itself tastes well-seasoned, your chicken will too.
3. Dredge the Chicken
Remove drumsticks from the marinade, letting excess drip off.
Coat each piece fully in the seasoned flour, pressing the flour into the chicken for a thick, crunchy crust.
Place coated drumsticks on a baking sheet to rest for 10 minutes — this helps the crust stick.
Coat each piece fully in the seasoned flour, pressing the flour into the chicken for a thick, crunchy crust.
Place coated drumsticks on a baking sheet to rest for 10 minutes — this helps the crust stick.
4. Heat the Oil
Heat 1–2 inches of oil in a cast iron skillet or Dutch oven.
Aim for 325–350°F (using a thermometer helps keep it perfect).
Aim for 325–350°F (using a thermometer helps keep it perfect).
5. Fry the Chicken
Carefully lower chicken into the hot oil. Do not overcrowd.
Fry for 12–15 minutes, flipping halfway, until:
Place on a wire rack to keep the crust crisp.
Fry for 12–15 minutes, flipping halfway, until:
- Deep golden brown
- Internal temp hits 165°F
- Exterior is crispy and bubbling
Place on a wire rack to keep the crust crisp.
💡 Tips for the Best Fried Chicken
⭐ 1. From
The buttermilk breaks down the chicken slightly, making it unbelievably tender.
⭐ 2. Add cornstarch for extra crunch
It helps create that signature crispy coating.
⭐ 3. Season your flour generously
Bland flour = bland crust. Key
⭐ 4. Keep your oil between 325–350°F
Cooler oil = greasy chicken
Hotter oil = burnt crust before the inside cooks
Hotter oil = burnt crust before the inside cooks
⭐ 5. Use a wire rack, not paper towels
A rack keeps the crust crispy and prevents sogginess.
⭐ 6. Fry in batches
Crowding lowers the oil temperature and ruins the crust.
⭐ 7. Let the chicken rest 5 minutes before serving
This keeps the coating crunchy and the juices inside.
🍗 Why Buttermilk Marinade Matters
Marinating chicken in buttermilk is the secret to juicy, flavorful fried chicken.
The acidity in buttermilk gently tenderizes the meat while helping the seasoning penetrate deep into the chicken. It also creates the perfect base for the flour coating to cling to, resulting in a crisp, flavorful crust once fried.
A proper buttermilk marinade:
Even a short marinade makes a difference, but letting the chicken soak longer allows the flavor and tenderness to fully develop.
The acidity in buttermilk gently tenderizes the meat while helping the seasoning penetrate deep into the chicken. It also creates the perfect base for the flour coating to cling to, resulting in a crisp, flavorful crust once fried.
A proper buttermilk marinade:
- Keeps the chicken juicy
- Adds flavor throughout, not just on the surface
- Helps create a crunchy, well-adhered coating
- Prevents dry or bland fried chicken
Even a short marinade makes a difference, but letting the chicken soak longer allows the flavor and tenderness to fully develop.
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🧰 Tools Needed for Southern Fried Chicken Drumsticks
- Large mixing bowl – for the buttermilk marinade
- Whisk – to combine marinade ingredients
- Measuring cups and spoons – for seasoning accuracy
- Large shallow bowl or dish – for dredging flour
- Cast iron skillet or Dutch oven – for frying
- Tongs – for safely turning the chicken
- Wire rack – to rest chicken and keep it crispy
- Paper towels – for draining excess oil
- Thermometer – to monitor oil and internal chicken temperature
- Oven mitts – safety first
🥘 Serving Suggestions
This fried chicken was made for a Sunday meal. Serve it with:
- Southern Baked Mac and Cheese
- Buttermilk Cornbread with Honey Butter Drizzle
- Southern Style Green Beans
- Candied Yams
(Recipes linked soon!)
🍗 Storage & Reheating Tips
How to Store Fried Chicken:
Refrigerate:
Place cooled fried chicken in an airtight container.
It will keep for up to 3 days in the fridge.
It will keep for up to 3 days in the fridge.
Freeze:
- Wrap each piece tightly in foil or plastic wrap, then place in a freezer bag.
Freeze for up to 2 months.
(Reheat directly from frozen — no thawing needed.)
How to Reheat Fried Chicken (So It Stays Crispy)
Air Fryer (BEST method):
- 375°F
- 5–7 minutes, or until hot and crispy
Oven Method:
- Preheat to 375°F
- Place chicken on a wire rack set over a baking sheet
(This allows air to circulate and keeps the crust from getting soggy.) - Bake 10–12 minutes, or until heated through
Avoid microwaving — it softens the crust and makes the chicken rubbery.
The Heart of This Dish
Food is love.
Food is connection.
Food is memory.
Just like in Soul Food, the table is where families come together — even when life gets complicated. A recipe like this fried chicken holds history, comfort, and joy all in one bite. It reminds us that traditions matter. That slowing down matters. That sharing a meal matters.
Whether you’re keeping a family tradition alive or starting a new one, may this chicken bring warmth and togetherness to your Sunday table.
❤️ Final Thoughts
I hope this crispy buttermilk fried chicken brings joy, comfort, and connection to your table — just like it has for generations. Recipes like this remind us of our roots, our family traditions, and why Sunday dinner is so sacred. It’s a moment to slow down, sit together, and share a plate made with love.
If you enjoyed this recipe, I’d love for you drop a comment below and join our Facebook community, From Scratch Society.
It’s a warm, welcoming space filled with home cooks, bakers, and food lovers who enjoy making comforting meals from scratch.
👉 Join us here: From Scratch Society �� | Facebook
You’ll get early access to new recipes, kitchen tips, and behind the scenes content. I can’t wait to cook with you there!
If you enjoyed this recipe, I’d love for you drop a comment below and join our Facebook community, From Scratch Society.
It’s a warm, welcoming space filled with home cooks, bakers, and food lovers who enjoy making comforting meals from scratch.
👉 Join us here: From Scratch Society �� | Facebook
You’ll get early access to new recipes, kitchen tips, and behind the scenes content. I can’t wait to cook with you there!
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Author
Hi, I’m Tori Lynn (Victoria) – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time.
With love,
Tori Lynn
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