1chopped serrano pepper (seeds removed) for garnish(optional)
Instructions
Rinse the chicken drumsticks and pat them dry. Place them in a large casserole dish.
Salt and pepper each side of the chicken.
Mix the buttermilk, hot sauce, and ½ Tablespoon Cayenne pepper together in a large bowl. (Feel free to add extra hot sauce if you love the heat.)
Pour the buttermilk mixture over the chicken, cover, and let sit for 1 hour in the refrigerator.
Use a large, deep pan, or a fryer pot to heat the oil. Heat oil to 350° F.
While your oil and oven are warming up, mix the flour, garlic, paprika, and remaining cayenne pepper in a large bowl.
Remove the chicken from the fridge and begin dredging each drumstick in the flour mixture. (I did this in batches, about 3 or so at a time).
Fry the chicken in batches for about 15 minutes per batch, or until the chicken is a nice golden color. The internal temperature of your chicken should be about 180° F.
Once the chicken is done, place it on a paper towel-lined pan and cover to keep warm (or place them in a warming drawer if you have one.)
Before serving, garnish the chicken with the parsley and Serrano peppers, if desired. (Be careful with the peppers – they are fairly hot. Make sure to wash your hands after handling!