Oven Fried Chicken Drumsticks

When the urge for fried chicken strikes, grab some drumsticks and dip ‘em in buttermilk -- the easiest and best marinade chicken could ask for. If time is of the essence, a quick countertop dunk works well, but a long and luxurious overnight soak brings out every bit of tenderness.

Casey Barber

Chicken

Main Course

Ingredients

3 pounds chicken drumsticks (about 10 drumsticks)		2 teaspoons kosher salt
1 quart buttermilk		1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs		1/2 teaspoon dry mustard powder
1 cup finely grated Parmesan cheese		1/4 teaspoon smoked paprika

directions

Prep: 10 min Total:

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1
Place the drumsticks in a gallon-size zip-top bag and pour the buttermilk over the chicken. Seal tightly and make sure each drumstick is submerged in the buttermilk. Marinate for 1 hour at room temperature (if you’re in a hurry) or overnight in the refrigerator for the most tender results.
2
Preheat the oven to 425 and line a rimmed baking sheet with foil or parchment paper.
3
Stir the breadcrumbs, Parmesan, salt, pepper, mustard powder, and paprika together in a large bowl.
4
Remove each drumstick from the marinade, shaking gently to remove excess buttermilk, and roll in the breadcrumb coating to cover the chicken liberally and thoroughly.
5
Place the drumsticks on the prepared baking sheet and roast for 25 minutes or until the chicken’s juices run clear. Let rest for 5-10 minutes before serving.

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Oven Fried Chicken Drumsticks

Ingredients

directions