Fried Drumsticks Without Buttermilk: Easy, Crispy Recipe

Introduction

Fried drumsticks are a universally beloved dish, celebrated for their crispy exterior and juicy interior. However, traditional recipes often call for buttermilk, which might not align with everyone’s dietary preferences or restrictions. This guide explores techniques for achieving that coveted crunch and flavor in fried drumsticks without buttermilk, ensuring every bite is as memorable as it is delicious.

The Secret to Crispy Drumsticks Without Buttermilk

Drying the Skin: The key to crispy skin starts with ensuring the drumsticks are as dry as possible before cooking. Pat the chicken dry with paper towels to remove any excess moisture. This helps the skin get crispier when cooked.
Seasoning: Season your drumsticks well with salt and your choice of spices. Salt not only flavors the chicken but also helps draw moisture to the surface, where it can evaporate, leading to crisper skin.
Coating: Instead of a buttermilk soak, you can create a dry rub or a simple batter. For a dry rub, mix flour with spices and coat the chicken lightly. For a batter, mix flour with water, salt, and spices to create a thin paste. This coating will become crispy when fried or baked.
Baking Powder: A little baking powder mixed with the flour coating can work wonders. Baking powder reacts and creates tiny bubbles on the surface of the chicken as it cooks, leading to a craggier, crunchier exterior.
Cooking Method: Air frying or baking in a very hot oven (around 425°F or 220°C) can produce a crispy exterior without deep frying. If baking, placing the drumsticks on a wire rack over a baking sheet allows hot air to circulate around the chicken, crisping up all sides evenly.
Resting: Letting the coated drumsticks sit for about 10 minutes before cooking can help the coating adhere better and ensure it doesn’t fall off during cooking.
Oil: If you’re baking, brushing the drumsticks with a little oil can help crisp up the skin, mimicking the effect of deep-frying without the need for a lot of oil.

Buttermilk’s role in tenderizing and flavoring chicken is well-known, but not indispensable. Explore alternatives that keep your drumsticks just as juicy and flavorful, such as “What Can I Use Instead of Buttermilk for Fried Chicken? 5 Savory Substitutes”, offering insights into non-dairy options and more.

Choosing Your Drumsticks

The search on Serious Eats did not directly provide information on choosing drumsticks. However, selecting the right chicken drumsticks is crucial for any recipe, whether you’re planning to fry, bake, or grill them. Here are some tips on choosing your drumsticks to ensure the best outcome for your dishes:

1. Look for Freshness

Color: Fresh chicken drumsticks should have a pinkish hue with no signs of graying.
Smell: They should smell neutral, without any off or sour odors.
Texture: The meat should feel firm and not slimy.

2. Consider the Size

Uniformity: If cooking multiple drumsticks at once, try to select ones that are similar in size for even cooking.
Size for Recipe: Consider the cooking method and recipe requirements. Larger drumsticks may be better for baking or grilling, while smaller ones could be ideal for frying.

3. Skin-on vs. Skinless

Skin-on: Keeping the skin on can help retain moisture during cooking, leading to juicier meat. It also crisps up nicely if you’re aiming for a crunchy exterior.
Skinless: Choosing skinless drumsticks can be a healthier option and is preferable if you want to avoid the extra fat.

4. Organic and Free-Range Options

Quality: Organic and free-range chicken often have a better flavor profile and texture. These options also cater to ethical and dietary preferences.
Price: Be prepared to pay a bit more for organic or free-range chicken due to their higher farming standards.

5. Packaging and Labels

Sell-By Date: Check the packaging for the sell-by date to ensure you’re buying the freshest possible chicken.
Certifications: Look for any relevant certifications or labels that match your dietary preferences, such as “antibiotic-free” or “halal.”

6. Frozen vs. Fresh

Frozen: Frozen drumsticks are a convenient option and can be stored longer. Look for packages without signs of freezer burn.
Fresh: Fresh drumsticks are ideal for immediate cooking. They often provide a better texture and flavor.

7. Buying in Bulk

Savings: Buying drumsticks in bulk can save money. If you choose this option, ensure you have adequate freezer space to store them properly.

By keeping these tips in mind, you can select the best drumsticks for your cooking needs, ensuring delicious and satisfying meals.

Marinade Magic: Creating Flavor Without Buttermilk

Creating a flavorful marinade without relying on buttermilk is entirely possible and can open up a world of culinary possibilities. Buttermilk is often used for its tenderizing properties and tangy flavor, but there are many other ingredients that can achieve similar or even more diverse flavor profiles. Here’s how you can create marinade magic for your meats, particularly focusing on chicken drumsticks, without using buttermilk:

1. Acidic Components

Acids like lemon juice, vinegar, or yogurt not only impart a tangy flavor but also help tenderize the meat by breaking down its fibers. This makes the meat more receptive to absorbing flavors and results in a tender texture.

Lemon or Lime Juice: Adds a fresh, zesty flavor.
Vinegars: Apple cider vinegar, balsamic, or white wine vinegar can add different flavor notes.
Yogurt: Thick Greek yogurt is a great substitute for buttermilk, offering a similar texture and acidity.

2. Fruit Purees

Fruits like pineapple, papaya, and kiwi contain natural enzymes that tenderize meat while adding a sweet dimension to your marinade. Use them in pureed form for a tropical twist.

3. Herbs and Spices

The sky’s the limit when it comes to herbs and spices. They are crucial for building the marinade’s flavor profile. Fresh or dried herbs like rosemary, thyme, cilantro, and spices such as paprika, cumin, and coriander can dramatically enhance the taste of your marinade.

4. Aromatics

Onions, garlic, and ginger add depth and complexity to your marinade. They can be finely chopped, grated, or blended into a paste and mixed with the liquid components.

5. Salty Elements

Salt is essential in a marinade, not just for flavor, but also for its ability to help the meat retain moisture. Soy sauce, Worcestershire sauce, or even fish sauce can add umami and depth, along with the necessary saltiness.

6. Sweet Touches

A hint of sweetness can balance the flavors in your marinade. Honey, brown sugar, maple syrup, or molasses can counteract the acidity and add a caramelized crust to meat when cooked.

7. Oil

A bit of oil in your marinade can help keep the meat moist during cooking and help the flavors adhere to the meat. Olive oil is a classic choice, but sesame oil can add an Asian flair, and coconut oil can complement tropical marinades.

Example Marinade Recipe Without Buttermilk:

Combine the following ingredients to marinate about 2 pounds of chicken drumsticks:

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
Optional: Red pepper flakes for a bit of heat

Whisk together all the ingredients in a bowl until well combined.
Pour the marinade over the drumsticks, ensuring they are fully coated.
Refrigerate and let marinate for at least 1 hour, or overnight for deeper flavor.
Cook as desired, whether grilling, baking, or frying.

This approach to marinade creation without buttermilk allows for endless customization based on your taste preferences and the ingredients you have on hand. Experiment with different combinations to discover your favorite flavors!

The Flour Coating: A Crispy Affair

Creating a crispy flour coating for chicken, fish, or vegetables is an art that can transform a simple ingredient into a mouthwatering dish. The secret to achieving that perfect crunch lies in the ingredients and technique used in preparing the flour coating. Here’s how to master the flour coating for a crispy affair:

Ingredients for the Flour Coating

Flour: All-purpose flour works best as the base of your coating. It adheres well to the food and provides a crispy texture when fried.
Cornstarch: Mixing a bit of cornstarch with the flour can help the coating become even crispier. A good ratio is 3 parts flour to 1 part cornstarch.
Baking Powder: A small amount of baking powder can make the coating lighter and crispier by creating tiny bubbles in the batter when it hits the hot oil.
Spices and Herbs: This is where you can get creative. Add spices like paprika, garlic powder, onion powder, cayenne pepper, or any of your favorite seasoning blends. Don’t forget salt and black pepper for basic seasoning.
Optional Add-ins: For extra texture and flavor, consider adding finely grated hard cheeses like Parmesan, or even a bit of dried herbs.

Preparing the Coating

Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and your chosen spices until well combined.
Dredging Station: If you’re going for a simple dry coating, you can dredge your main ingredient directly in the flour mixture. For a thicker crust, set up a dredging station: one bowl with beaten eggs or milk (for binding), and another bowl with your flour mixture.
Dredging Process: First, dip your main ingredient (chicken, fish, or vegetables) into the liquid bowl, ensuring it’s fully coated. Let the excess drip off, then transfer it to the flour mixture. Coat it thoroughly, pressing the flour mixture onto the surface to ensure it sticks well.
Resting: Let the coated food rest on a wire rack for about 10 minutes before frying. This step helps the coating adhere better and prevents it from falling off during cooking.

Cooking Tips for a Crispy Outcome

Oil Temperature: Heat your oil to the right temperature, typically between 350°F to 375°F (175°C to 190°C). Use a thermometer to check. If the oil is too hot, the coating will burn before the inside cooks; if it’s too cool, the food will absorb too much oil and become soggy.
Don’t Overcrowd: Cook in batches to avoid lowering the oil’s temperature and to ensure each piece is evenly crispy.
Drain Well: After frying, transfer the food to a wire rack set over a baking sheet. This allows excess oil to drain off without making the bottom soggy, unlike draining on paper towels.

Variations

Air Frying: For a healthier option, you can use the same flour coating for air frying. Spray or brush the coated food lightly with oil before air frying.
Oven Baking: To bake, place the coated food on a wire rack over a baking sheet. Lightly spray with oil to help achieve a crispy texture in the oven.

Mastering the flour coating technique opens up a world of culinary possibilities, allowing you to create dishes with a delightful crunch that’s sure to impress. Experiment with different spices and cooking methods to find your perfect crispy coating.

Frying Techniques for the Perfect Crunch

Achieving the perfect crunch when frying involves more than just a good batter or coating. The technique plays a crucial role in ensuring your fried foods are crispy, golden, and delicious. Here are some essential frying techniques to help you master the art of frying for that perfect crunch:

1. Choosing the Right Oil

High Smoke Point: Use oils with a high smoke point such as peanut, canola, vegetable, or sunflower oil. These oils can withstand high temperatures without burning, ensuring your food fries properly without taking on a burnt taste.
Fresh Oil: Make sure the oil is fresh and not previously overused, as old oil can impart off-flavors to your food.

2. Correct Oil Temperature

Preheat the Oil: Heat the oil to the correct temperature, typically between 350°F to 375°F (175°C to 190°C). Use a cooking thermometer to check the temperature.
Maintain Temperature: Adding food to the oil will lower its temperature, so it’s important to fry in batches and allow the oil to come back up to temperature between batches.

3. Preparation of the Food

Dry the Food: Moisture is the enemy of crispiness. Pat the food dry with paper towels before coating or battering it to remove excess moisture.
Coating: A well-prepared batter or coating can make all the difference. Ensure it’s evenly applied and consider resting the coated food for a few minutes to allow the coating to adhere better.

4. Frying in Batches

Avoid Overcrowding: Frying too much food at once can lower the oil’s temperature too much and cause the food to steam rather than fry, resulting in a soggy texture. Fry in small batches to ensure each piece is evenly crispy.
Consistent Sizes: Cut or prepare food in uniform sizes to promote even cooking.

5. Using the Right Tools

Spider Strainer or Slotted Spoon: Use these tools to gently place food in the hot oil and to remove it safely, allowing excess oil to drain away.
Thermometer: A thermometer is crucial for maintaining the correct oil temperature throughout the frying process.

6. Draining Excess Oil

Wire Rack Over a Baking Sheet: Instead of draining fried food on paper towels, which can cause steam to make the bottom soggy, use a wire rack set over a baking sheet. This setup allows air to circulate around the food, keeping it crispy on all sides.

7. Seasoning Immediately

Salt and Season: Salt and any other desired seasonings should be applied as soon as the food comes out of the fryer while it’s still hot. This helps the seasonings stick to the food better.

8. Safety First

Careful with Hot Oil: Always be cautious when working with hot oil to prevent splatters and burns. Gently lower food into the oil and keep a lid or splatter guard nearby.

9. Disposing of Oil Properly

Cool Before Disposal: Let the oil cool completely before disposing of it. Never pour oil down the drain as it can solidify and cause blockages. Check local regulations for the proper disposal method.

For those interested in healthier frying options, EatingWell provides insights into air frying and oven-baking techniques that ensure crispiness without excess oil.

How to Make Fried Drumsticks Without Buttermilk?

Making fried drumsticks without buttermilk is straightforward and can yield deliciously crispy results. Here’s a simple recipe that focuses on using a seasoned flour coating and egg wash to achieve that perfect crunch. This method is great for those who might not have buttermilk on hand or prefer not to use it.

Ingredients:

8 chicken drumsticks
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
2 large eggs
1 cup milk (as a substitute for buttermilk)
Vegetable oil, for frying

Instructions:

1. Prepare the Chicken:

Rinse the drumsticks under cold water and pat them dry with paper towels. It’s important to start with dry chicken to ensure the coating sticks properly.

2. Season the Flour:

In a large bowl, mix the flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This seasoned flour will be your coating.

3. Prepare the Egg Wash:

In another bowl, beat the eggs and mix with the cup of milk. This mixture will help the flour coating adhere to the chicken.

4. Dredge the Chicken:

Dip each drumstick first in the egg mixture, allowing the excess to drip off. Then, roll it in the seasoned flour until fully coated. For extra crunch, you can dip and coat the drumsticks a second time.

5. Let It Rest:

Place the coated drumsticks on a wire rack and let them sit for about 10 minutes. This resting period helps the coating to set.

6. Heat the Oil:

Fill a deep fryer or large pot with enough vegetable oil to cover the drumsticks. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.

7. Fry the Drumsticks:

Carefully add the drumsticks to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 12 to 15 minutes, or until the drumsticks are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

8. Drain and Serve:

Use tongs to remove the drumsticks from the oil and drain them on a wire rack set over a baking sheet (to keep them crispy) or paper towels (for convenience). Let them cool slightly before serving.

Tips for Success:

Uniform Cooking: Make sure the drumsticks are roughly the same size for even cooking.
Oil Temperature: Keep an eye on the oil temperature and adjust the heat as necessary to maintain it. If the temperature drops too low, the drumsticks will absorb too much oil and become greasy.
Safety: Be cautious when working with hot oil to avoid splatters.

This recipe offers a straightforward approach to making crispy fried drumsticks without the need for buttermilk. The key to success lies in the seasoning and ensuring the oil is at the right temperature for frying. Enjoy your homemade fried drumsticks with your favorite dipping sauces or sides!

Healthier Alternatives to Traditional Frying

Adopting healthier cooking methods can significantly reduce the amount of fat and calories in your meals without sacrificing flavor. Here are some healthier alternatives to traditional frying that still deliver delicious results:

1. Air Frying

How It Works: Air fryers circulate hot air around the food, producing a crispy layer similar to traditional frying but with significantly less oil.
Benefits: Reduces oil usage by up to 80% compared to deep frying, cutting down on calories and harmful compounds that can form at high oil temperatures.
Best For: Anything from vegetables, chicken wings, and fries to homemade chips and drumsticks.

2. Baking or Roasting

How It Works: Cooking in an oven circulates dry heat around the food, crisping the exterior while keeping the interior moist.
Benefits: Requires minimal or no added fat and can enhance the natural flavors and sweetness of foods through caramelization.
Best For: Root vegetables, chicken, fish, and baked goods.

3. Broiling

How It Works: Uses high heat from an overhead source in an oven, quickly cooking and browning the top layer of food.
Benefits: Offers a charred, crispy texture similar to grilling, with less need for oil.
Best For: Meats, fish, poultry, and vegetables.

4. Steaming

How It Works: Cooks food using the steam from boiling water, preserving the food’s moisture, flavor, and nutrients.
Benefits: No need for oil, making it one of the healthiest cooking methods. It also retains more vitamins and minerals than many other cooking methods.
Best For: Vegetables, fish, dumplings, and even some desserts.

5. Grilling

How It Works: Direct heat from below cooks the food, creating a charred, smoky exterior.
Benefits: Excess fats drip away from the food, reducing calorie intake. Grilling also imparts a unique flavor.
Best For: Meats, vegetables, fruits (like peaches and pineapples), and even bread.

6. Sautéing or Stir-Frying

How It Works: Uses a small amount of oil in a hot pan to quickly cook foods while stirring frequently.
Benefits: Allows for the use of healthier oils (like olive or avocado oil) and retains the texture and nutrients of vegetables better than boiling.
Best For: Vegetables, shrimp, and thin slices of meat.

7. Poaching

How It Works: Gently cooks food by submerging it in a liquid (water, broth, wine, or milk) at a low temperature.
Benefits: Does not require oil and keeps food moist and tender.
Best For: Eggs, fish, chicken, and fruit.

8. Pressure Cooking

How It Works: Cooks food quickly under high pressure, which raises the boiling point of water and steam, leading to faster cooking times.
Benefits: Preserves nutrients and flavors, uses less energy, and can make certain nutrients more digestible.
Best For: Beans, stews, tough cuts of meat, and grains.

Tips for Healthier Cooking:

Choose Healthy Oils: When using oils, opt for those with beneficial fats, like olive oil or avocado oil.
Incorporate Spices: Use herbs and spices to add flavor without extra calories or sodium.
Mind Portion Sizes: Even with healthier cooking methods, it’s important to watch portion sizes to maintain a balanced diet.

By exploring these alternatives, you can enjoy your favorite dishes in a healthier way, making your meals both delicious and nutritious.

FAQS

Using Regular Milk Instead of Buttermilk

Yes, you can use regular milk as a substitute for buttermilk. While it doesn’t have the same acidity or tanginess, it can still help tenderize the chicken to some extent due to its enzymes. For added benefits similar to buttermilk, you can acidulate the milk:

To Make Acidulated Milk: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir and let it sit for about 5 minutes. This mixture can somewhat mimic the tenderizing and flavoring effects of buttermilk.

Brining Chicken Without Buttermilk

Brining chicken in a saltwater solution is an excellent way to season it throughout and ensure juiciness without using buttermilk:

Simple Saltwater Brine: Dissolve ¼ cup of salt in 4 cups of water (adjust quantities proportionally for larger amounts). Submerge the chicken pieces in this brine and refrigerate for a few hours or overnight. This method deeply seasons the chicken and helps retain moisture during cooking.

Alternatives to Buttermilk for Fried Chicken

Yogurt: Plain yogurt, thinned out with a little water, can be a great substitute for buttermilk. It has the acidity and thickness to tenderize and coat the chicken well.
Sour Cream or Crème Fraîche: Thinned with a bit of water or milk, sour cream or crème fraîche can offer a rich, tangy coating for your chicken before breading.

Buttermilk vs. Eggs for Fried Chicken

Both buttermilk and eggs offer distinct advantages for making fried chicken, and the choice between them depends on the desired outcome:

Buttermilk: Provides tenderness and a slight tanginess to the chicken, and its acidity helps in creating a crispier crust when fried. Buttermilk is excellent for marinating and tenderizing the chicken.
Eggs: Act as a binding agent for the flour or breading, ensuring it sticks to the chicken. Eggs can create a thicker, more robust crust. When used in a batter with flour and seasonings, eggs contribute to a crispy exterior and help seal in the chicken’s moisture.

Conclusion

Making fried drumsticks without buttermilk is not only possible but can also be a delightful culinary adventure. With the right techniques and ingredients, you can create a dish that’s both delicious and inclusive, ensuring everyone can enjoy this classic comfort food.

For those interested in exploring more culinary delights, consider reading about “Garlic Shrimp: A Culinary Delight Everyone Should Try” or delve into “The Ultimate Guide to Making Fried Chicken Without Buttermilk” for more insights and inspiration.