Chicken drumsticks in buttermilk

I found this recipe on 'Laura in the kitchen' for my chicketarian friends and guess what they came back for 2nd and 3rd servings.

Ingredients

Chicken drumsticks with skin/ Breast pieces : 1 kg
Buttermilk : 2 cups
Sirarcha : 3 tbsps (adjust to taste) or any hot sauce
Salt and Pepper : to taste
Paprika powder : 1 tbsp
Salt free barbeque spices :  1 tbsp
All purpose flour : 2 and  1/2 cups
Onion powder : 1 tbspGarlic powder/ finely chopped garlic : 1 tbsp

Method

In a bowl, whisk together buttermilk, hot sauce, paprika, salt and pepper. Place the chicken pieces in a large bowl, pour the buttermilk mixture all over the top, cover with plastic wrap and pop it in the fridge for 2-3 hrs or if possible overnight. Take the chicken out about 45 minutes before getting ready to cook it so it can come to room temperature. Place a cooling rack on a large baking sheet. 

In a shallow bowl, mix together the flour, onion, garlic, salt and pepper. Take each chicken piece out of the buttermilk and shake as much of the buttermilk off as you can. Dredge each piece well in the flour mixture and place it on the baking rack topped baking sheet. Let the chicken sit at room temperature for about 20 minutes. 

Heat enough oil for deep frying chicken (about 160 degrees C).  Add a few pieces of chicken at a time (skin side down) and let them cook for 4 to 5 minutes or until golden brown and crispy, meanwhile, make sure to preheat your oven to 190 degrees C. 

Place a wire rack on a baking sheet and place the cooked chicken right on top. Pop them in the oven and let them cook for about 10 to 15 minutes or until fully cooked through.