Recipe: Oven-Fried Buttermilk Chicken Drumsticks (marinated)

OVEN-FRIED BUTTERMILK CHICKEN DRUMSTICKS

"Allow for some soaking time for the chicken when preparing this dish; you'll be glad you did! The buttermilk and spices season the meat and firm the flesh, allowing the skin to get very crispy when cooked, and the flavors to permeate the chicken. Serve with cornbread and coleslaw."

8 chicken drumsticks
2 tbsp spicy red seasoning (like Old Bay or Tony Chachere's)
1 bay leaf
1 tsp hot sauce
1 quart buttermilk
1 cup all-purpose flour
1/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp butter

In a lidded plastic container large enough to hold the drumsticks, combine the seasoning, bay leaf, hot sauce and butter. Stir well. Add chicken, turning to coat, cover with lid and refrigerate for several hours or overnight.

WHEN READY TO COOK THE CHICKEN:
Preheat oven to 400 degrees F.

Remove chicken from refrigerator. Drain chicken in colander (do not rinse); pat dry with paper towels; set aside.

Place flour, salt and pepper in plastic, sealable one-gallon size bag. Add chicken drumsticks in batches and shake bag thoroughly to coat.

Put butter in roasting pan and place in hot oven. When butter is melted and pan is hot, add chicken, skin side down, to pan.

Place chicken in oven and cook for 20 minutes. Lower oven temperature to 350 degrees F, turn drumsticks and cook another 20 minutes until cooked through. Remove cooked drumsticks to a paper towel-lined plate to drain.

Makes 4 servings
Source: National Chicken Council