Combine the drumsticks and buttermilk in a large mixing bowl. Fold the ingredients a few times to ensure the chicken is fully coated in the buttermilk.
Whisk together the flour, paprika, salt, pepper, and garlic powder. Once combined, dip each piece of chicken in the flour mixture.
Heat the oil in a large pot and bring it to about 350. Cook 3 pieces of chicken at a time for about 10 minutes, or until golden brown and no longer pink in the middle.
Serve and enjoy!
Notes
Make sure your chicken reaches an internal temp of 165.
Louisiana chicken is made unique by a seasoning blend that is heavy in paprika and black pepper. Other spices you can add include red pepper flakes, cayenne chili powder, and onion powder.
This chicken is best served fresh but can be stored in the fridge for up to 4 days.
Reheat your chicken in the microwave for about 45 seconds. It’s important to note that the chicken will not be as crispy when reheated. If you have an air fryer you can air fry your leftovers for 5 minutes at 390 to reconstitute some of the crispness.
In addition to using drumsticks you can also use bone in chicken thighs or chicken wings.