How To Butterfly Fried Chicken Drumsticks

Butterflied Fried Drumsticks with Shatter-Crisp Crust, Juicy Interior, and Bold Jollof-Spiced Flavor

Now hold up flavor peeps—your favorite flavorphile is servin’ chicken that ain’t just fried, it’s butterflied, brined, and breakin’ through to the Next Level!

These butterflied drumsticks lay flat and wide like they are ready to fly like an eangle—more surface area means more golden crust and deeper flavor in every bite.

A white wine brine tenderizes the meat from the inside out, setting the stage for a Jollof-inspired seasoning rub made with cinnamon, coriander, nutmeg, ginger, garlic powder, paprika, cayenne pepper, and thyme—warm, spicy, soulful like a summer cypher.

Beats and Eats (music to pair fried chicken)

"Next Level" is about taking what’s familiar and pushing it further—refinement without losing the raw. That’s exactly what butterflied chicken drumsticks do. You’re not reinventing the bird—you’re just letting it hit harder, cook cleaner, and serve crunch like a mic drop.

The song’s energy matches the plate: bold, deliberate, and made to stand out. When that drum kicks, and your drumstick cracks with crisp? Yeah, that's culinary flow meeting lyrical elevation.

For that championship crunch? Dip those bad boys in an egg wash infused with vodka, then dredge in a mix of seasoned flour and cornstarch for a crust that shatters with every bite. The vodka evaporates fast, leaving the coating light, airy, and crisp like a snare hit. Fry ‘em up at 350°F for 10–12 minutes ‘til they’re golden and glorious.

Butterflying chicken legs (drumsticks) isn’t hard—but it does take a little finesse. Once you get the hang of it, it’s a quick move that levels up your fried chicken game with extra crispy surface and faster, more even cooking. I use the technique to also make Haitian fried chicken.

Here's the basic breakdown:

1. Use a sharp knife or boning knife.
2. Place the drumstick skin-side down on a cutting board.
3. Carefully cut along one side of the bone, keeping your knife close to the bone to avoid losing meat.
4. Open the meat up like a book—but don’t cut it off the bone completely.
5. Press the butterflied leg flat—now you've got more area for seasoning and a better fry surface.

Dip these in a tasty sauce like Alabama white sauce. Serve chicken drumsticks with spicy Nigerian jollof rice, Southern collard greens, or homemade buttermilk biscuits to enjoy a full on comfort food celebration.

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Butterfly Fried Chicken Drumsticks

Experience succulent butterflied chicken legs, coated, and fried till crispy perfection. A flavor-packed delight awaits your taste buds!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Course: Appetizer, Main Course

Cuisine: American

Servings: 4 people

Calories: 456kcal

Author: Marwin Brown

Ingredients

For The Brine

• ▢ 2 cups White Wine
• ▢ 2 tablespoons Kosher Salt

For The Jollof Seasoning

• ▢ 1 tablespoon Smoked Sweet Paprika
• ▢ ½ teaspoon Cayenne Pepper
• ▢ ½ teaspoon Dried thyme
• ▢ ½ tablespoon Garlic powder
• ▢ ½ teaspoon Ground ginger
• ▢ 1 teaspoon Ground cinnamon
• ▢ ½ teaspoon Ground coriander
• ▢ ¼ teaspoon Ground Nutmeg

For The Chicken

• ▢ 4 Chicken drumsticks
• ▢ 1 Egg
• ▢ ¼ cup Vodka
• ▢ 1 cup Water
• ▢ 1 cup All-purpose flour
• ▢ ½ cup Corn Starch

Instructions

Butterfly the Chicken Drumstick

• Butterflying chicken legs is easy. Using a sharp knife cut each piece along the side of the bone. Do for right and left sides then press each meat side down flat on your cutting board. Repeat for all pieces.

Marinate the Chicken

• Place salt in a large mixing bowl and add the wine. Mix well ensuring the salt dissolves fully. Place chicken pieces in a large ziplock bag. Add the brine and refrigerate at least an hour.

Prepare the Chicken

• Remove the chicken from the marinade and pat dry. Season generously with the jollof seasoning.
• Prepare the egg wash by mixing a beaten egg, water, vodka, and a teaspoon of the seasoning mix.
• Make the dredge by mixing the corn starch, flour, and a tablespoon of the seasoning mix.

Fry the Chicken

• Dip the chicken in the egg wash and then dredge in the flour mixture.
• Pre-heat a deep fryer to 350 degrees F.
• Fry the chicken for 4-6 minutes then cool on a cooling rack (place a wire rack inside of a sheet pan) for 5 minutes.
• Increase heat to 375 degrees F and fry 1-2 minutes.
• Serve with some more of the spice seasoning and/or your favorite hot sauce.

Notes

Tips For Extra Crispy Fried Chicken

1. Pat the Chicken Dry: Before seasoning or battering, thoroughly pat the chicken pieces dry with paper towels to remove excess moisture. Dry skin promotes a crispy texture.
2. Use Cornstarch or Potato Starch: Incorporate cornstarch or potato starch into the flour or batter mixture. These ingredients enhance the crunchiness of the fried chicken.
3. Double Dipping Method: Dip the chicken pieces first in seasoned flour, then in an egg wash, and back into the flour for a double coating. This provides a thicker and crispier crust.
4. Marinate or Brine: Marinate the chicken in a flavorful marinade or brine before coating with flour. This not only adds flavor but also helps the skin adhere better to the meat.
5. Let the Chicken Rest: After coating the chicken, let it rest for 10-15 minutes. This allows the flour mixture to adhere well to the chicken, resulting in a crispier skin.
6. Use Baking Powder in the Coating: Adding baking powder to the coating mixture can help create air pockets, resulting in a lighter and crispier crust.
7. Hot Oil: Ensure the oil is at the right temperature (around 350-375°F or 175-190°C). A proper frying temperature ensures the skin crisps up quickly without absorbing excess oil.
8. Avoid Overcrowding: Fry the chicken in batches, leaving enough space between pieces to allow even cooking and crispy skin.
9. Fry Twice: Use a double-frying method. Fry the chicken at a lower temperature first to cook the inside, then fry at a higher temperature for a shorter time to achieve crispiness.
10. Elevated Rack for Draining: Place the fried chicken on an elevated rack rather than directly on paper towels to prevent the skin from getting soggy due to steam.
11. Season After Frying: Sprinkle the fried chicken with a pinch of salt and any desired seasoning immediately after frying to enhance the flavor of the crispy skin.
12. Use a Cast-Iron Skillet: Fry the chicken in a cast-iron skillet for even heat distribution, allowing the skin to crisp up uniformly.
13. Maintain Oil Quality: Ensure the frying oil is fresh and not reused multiple times, as fresh oil helps achieve a better crispy texture.

Nutrition

Calories: 456kcal | Carbohydrates: 44g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 3596mg | Potassium: 368mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1067IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 3mg

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