|Flour||3 Cup (48 tbs)|
|Dried thyme/Tarragon||2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Corn oil||2 Tablespoon|
Sprinkle drumsticks with 2 teaspoons of the salt.
Combine flour with remaining salt, paprika, and thyme or tarragon.
Dip chicken in buttermilk; then roll in seasoned flour.
Heat corn oil 1/2 inch deep in skillet; place drumsticks in hot oil.
Cook, uncovered, 15 to 20 minutes on each side, turning only once.
Drain well on paper toweling.
Note: Milk may be substituted for buttermilk (decrease flour to 2 cups), but buttermilk is thicker and holds more flour to make a firmer coating.