Food

Oven-Fried Chicken Drumsticks

BY Jennifer McGruther TIMEJune 24, 2022 PRINT

These oven-fried drumsticks are a delicious, savory main course option for picnics and potlucks. Since the drumsticks are technically baked rather than fried, they aren’t greasy. You’ll also save plenty of clean-up time since there’s no frying pan filled with hot oil to contend with.

Serves 4

For the Marinade

  • 1 pint (2 cups) buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon fine sea salt

For the Breading

  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup melted butter

Arrange the drumsticks in a medium mixing bowl and set them aside. In a separate container, whisk together the buttermilk, hot sauce, and 1 tablespoon of sea salt. Pour the seasoned buttermilk over the drumsticks. Cover the bowl and transfer it to the refrigerator to marinate for at least 4 and up to 12 hours.

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Take the drumsticks out of the fridge and drain any excess marinade.

In a small bowl, whisk together the flour, 1 teaspoon sea salt, onion powder, paprika, garlic powder, and cayenne pepper.

Working one at a time, pat the drumsticks dry with a kitchen towel, dredge them in the seasoned flour, and arrange them on the prepared baking sheet. Drizzle the drumsticks with melted butter.

Bake for 20 minutes, flip the drumsticks to promote even cooking, and bake for an additional 20 minutes or until the drumsticks are well-browned and the meat reaches an internal temperature of 165 degrees F.

The drumsticks are equally delicious served hot or at room temperature. Store any leftovers in the fridge for up to 5 days.

Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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