Chicken Drumsticks in Buttermilk Marinade
- 12 whole Chicken Drumsticks
- 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Buttermilk
- 4 tablespoons, 2-78 pinches Vegetable Oil
- 2 cloves Garlic (peeled And Lightly Crushed)
- 1 Tablespoon Crushed Peppercorns
- 1 Tablespoon Coarse Sea Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Paprika (smoked)
- 1 teaspoon Chili Flakes
- 2 sprigs Rosemary
- 1 Tablespoon Maple Syrup
- 1.
- Take the drumsticks and make slices in the flesh.
- This way the marinade will get in the meat better.
- 2.
- Place the drumsticks into a large plastic (freezer) bag.
- I put 6 drumsticks in a bag, so I use 2 bags.
- Add the buttermilk and the vegetable oil.
- 3.
- Peel and crush the garlic and add the cloves to the bags.
- In a pestle and mortar, grind the peppercorns with the salt and add them to the bags.
- 4.
- Add the ground cumin, smoked paprika, chilli flakes, rosemary sprigs and the maple syrup to the bags.
- Squeeze the bags to get the chicken marinated.
- 5.
- Put the chicken in the fridge and leave to marinate for at least 30 minutes, overnight would be preferable.
- 6.Preheat the oven to 220C.
- 7.
- Take the drumsticks out of the marinade and shake off any excess marinade.
- Put them in a roasting tin lined with foil.
- 8.
- Cover with some oil and roast in the oven for about 30-40 minutes, turning them so they cook evenly.
- If they are losing a lot of moisture, drain.
- Otherwise it will prevent the chicken from browning.
- Serve two drumsticks per person.
- Nice with baked potatoes and cole slaw.
chicken, buttermilk, vegetable oil, garlic, peppercorns, salt, ground cumin, ground paprika, chili flakes, rosemary, maple syrup
Taken from tastykitchen.com/recipes/main-courses/chicken-drumsticks-in-buttermilk-marinade/ (may not work)