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. 1.
2. Take the drumsticks and make slices in the flesh.
3. This way the marinade will get in the meat better.
4. 2.
5. Place the drumsticks into a large plastic (freezer) bag.
6. I put 6 drumsticks in a bag, so I use 2 bags.
7. Add the buttermilk and the vegetable oil.
8. 3.
9. Peel and crush the garlic and add the cloves to the bags.
10. In a pestle and mortar, grind the peppercorns with the salt and add them to the bags.
11. 4.
12. Add the ground cumin, smoked paprika, chilli flakes, rosemary sprigs and the maple syrup to the bags.
13. Squeeze the bags to get the chicken marinated.
14. 5.
15. Put the chicken in the fridge and leave to marinate for at least 30 minutes, overnight would be preferable.
16. 6.Preheat the oven to 220C.
17. 7.
18. Take the drumsticks out of the marinade and shake off any excess marinade.
19. Put them in a roasting tin lined with foil.
20. 8.
21. Cover with some oil and roast in the oven for about 30-40 minutes, turning them so they cook evenly.
22. If they are losing a lot of moisture, drain.
23. Otherwise it will prevent the chicken from browning.
24. Serve two drumsticks per person.
25. 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)