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Homemade KFC-Style Chicken Drumsticks with Brown Gravy

Homemade KFC-Style Chicken Drumsticks with Brown Gravy

These homemade fried chicken drumsticks are inspired by fast-food chicken, but the method is more chef-style: the chicken is gently cooked first in chicken stock, then coated in a seasoned flour crust and fried until deep golden. I make it this way because the inside is already cooked before the drumsticks hit the oil, so the frying step is really about building the crust, warming the meat, and getting that satisfying crunch.
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Temps de préparation 20 minutes
Temps de cuisson 40 minutes
Catégorie Main Dish
Cuisine North American
Portions 2 servings
Calories 620 kcal

Ingrédients
  

  • Chicken
  • 5 skin-on chicken drumsticks about 1 3/4 to 2 lb
  • 3 to 4 cups unsalted or low-sodium chicken stock
  • Neutral oil for frying
  • Quick Buttermilk
  • 1 cup whole milk
  • 1 tbsp lemon juice
  • 3/4 tsp fine salt
  • Seasoned Flour
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp fine salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper optional
  • Brown Gravy
  • 1 1/2 cups reduced chicken cooking liquid
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Place the drumsticks in a pot and add enough chicken stock to mostly cover them. Bring to a gentle simmer.
  • Cook for 25 to 30 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
  • Remove the drumsticks from the stock. Let them cool slightly, then pat very dry with paper towel.
  • Simmer the remaining cooking liquid until reduced to about 1 1/2 cups.
  • For the gravy, melt the butter in a small saucepan. Stir in the flour and cook for 1 to 2 minutes. Whisk in the reduced chicken liquid gradually. Simmer until smooth and lightly thickened. Season to taste.
  • Mix the milk, lemon juice, and salt. Let sit for 5 minutes.
  • In a separate bowl, mix the flour, salt, garlic powder, onion powder, paprika, turmeric, black pepper, and cayenne if using.
  • Dip each drumstick in the buttermilk, then into the seasoned flour. Repeat once more for a double coating. Press the flour on gently.
  • Rest the coated chicken on a rack for 10 minutes.
  • Heat the frying oil to 350°F. Fry the drumsticks for 4 to 6 minutes, until the crust is golden, crisp, and hot inside.
  • Drain on a rack. Serve hot with the brown gravy and fries or coleslaw.

Vidéo

Notes

FAQ

Can I skip the precooking step?

I would not for this version. The whole point of the method is to cook the drumsticks gently first, then fry them quickly for the crust. If you fry raw drumsticks, the timing changes completely and the coating can brown before the meat near the bone is ready.

Can I make these in an air fryer?

Not exactly. Wet buttermilk and flour coatings do not behave the same way in an air fryer. For that method, use an air fryer-specific coating like in my air fryer chicken tenders or air fryer drumsticks.

Why did my coating fall off?

The chicken was probably too wet, too hot, or moved too much right after going into the oil. Pat the drumsticks dry, press the flour on firmly, rest the breaded chicken 10 minutes, and turn only when the crust has started to set.

Can I make the gravy ahead?

Yes. Make the gravy, cool it, and refrigerate it. Reheat gently in a small saucepan with a splash of stock or water if it thickens too much.

What oil should I use?

Use a neutral frying oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil. Avoid olive oil for deep-frying this recipe.

How do I know the oil is ready?

Use a thermometer and aim for 350°F. If you do not have one, a small pinch of flour should bubble immediately when it hits the oil, but it should not burn in seconds.
Mots clés chicken drumsticks, Comfort Food, Fried Chicken, homemade fast food inspired