Firecracker Fried Chicken Drumsticks

Firecracker Fried Chicken Drumsticks


"I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. Sometimes I use boneless, skinless chicken breast in place of the drumsticks--the breasts take less cooking time. Enjoy!"


1 h 50 m servings 475 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
  2. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  3. Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
  4. Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 227 Ratings


If you have trouble with the breading, it's best to make sure that your oil is very hot. I just got a deep fryer and find it is better to cook them in there. If the breading is still falling of...

I used boneless chicken breasts and cut them in half lengthwise for shorter cooking time. I marinated them 4 hours in a baggie with hot sauce, some cayenne pepper, season all salt and garlic pow...

Overall, great recipe, great flavor, relatively easy prep, the kids loved it. However, my coating was coming off in the oil during frying. I only turned it twice. Not sure what exactly went w...

This was vary good it is the best chicken I have ever had. I am only 12 years old, and I was able to make it by myself, with minimal supervision. It is great to marinate it the night before you...

Best chicken ever! I used boneless, skinless chicken breasts and marinated in Cholula hot sauce all day. Then mixed up the flour, garlic powder, onion powder, cayenne pepper, Tony Chacherer's ...

I did as the recipe poster suggested and used chicken breasts cut up into finger like pieces instead of drumsticks. They did cook faster and absorbed more marinade than the drumsticks did. I a...

My oldest son WOULD NOT eat chicken....until I made this recipe. It has a nice kick to it and I would liken the recipe to Popeye's Chicken and Biscuits Chicken Strips. A variation on this recipe...

Good idea, Marinating the chicken beasts in the hot sauce makes the chicken nice and tender. Easy to make and a joy to eat. I have tried it twice and find that adding hot pepper to the dry mix m...

I let it marinate for 4 hours and I was expecting it to be spicer. I really couldn't taste the hot sauce, but it was good fried chicken. Also, I used my deep fryer which cuts the cooking time ...