Fry the chicken: Heat the oil in a deep pan or fryer to 170–180°C (340–350°F). Fry the chicken in batches to avoid overcrowding, cooking each batch for 12–15 minutes. Turn occasionally so the drumsticks brown evenly and cook through. The coating should be deep golden brown and crisp.
Drain and rest: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest briefly before serving so the juices settle and the crust stays crisp.

Serving & Storage

Serve the fried chicken hot for maximum crunch, alongside classic sides like mashed potatoes, coleslaw, or biscuits. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a hot oven to restore crispness rather than microwaving.