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Juicy Buttermilk Baked Chicken Drums Recipe

  • Author: Olivia

Ingredients

Scale

    • Chicken:

        • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) chicken drumsticks (about 8–10 drumsticks), skin-on

    • For the Buttermilk Marinade:

        • 2 cups (480 ml) buttermilk (low-fat or full-fat works well)

        • 2 tablespoons hot sauce (e.g., Frank’s RedHot or your favorite brand – adjust to your spice preference)

        • 1 tablespoon Dijon mustard

        • 2 cloves garlic, minced

        • 1 teaspoon salt

        • 1/2 teaspoon black pepper

    • For the Seasoned Coating:

        • 1 cup (120g) all-purpose flour (you can substitute with gluten-free all-purpose blend if needed)

        • 1/4 cup (30g) cornstarch (for extra crispiness)

        • 2 teaspoons paprika (smoked paprika adds a wonderful depth)

        • 1 teaspoon garlic powder

        • 1 teaspoon onion powder

        • 1 teaspoon dried thyme

        • 1/2 teaspoon cayenne pepper (optional, for extra heat)

        • 1 ½ teaspoons salt (or to taste – remember the marinade also has salt)

        • 1 teaspoon black pepper

    • For Baking:

        • 2–3 tablespoons olive oil or melted butter (for drizzling or spraying)

Instructions

    1. Prepare the Buttermilk Marinade:

        • In a large bowl or a large resealable plastic bag, combine the buttermilk, hot sauce, Dijon mustard, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until well combined.

        • Add the chicken drumsticks to the marinade, ensuring each piece is fully submerged or well-coated.

        • Cover the bowl with plastic wrap or seal the bag. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). The longer the chicken marinates, the more tender and flavorful it will be.

    1. Prepare for Baking:

        • When ready to bake, preheat your oven to 400°F (200°C).

        • Line a large baking sheet with parchment paper for easy cleanup, or use a wire rack set inside a baking sheet. Using a wire rack allows hot air to circulate around the chicken, resulting in crispier skin all over. Lightly grease the rack if using.

    1. Prepare the Seasoned Coating:

        • In a separate shallow dish or a large plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), 1 ½ teaspoons of salt, and 1 teaspoon of black pepper. Mix until all the seasonings are evenly distributed.

    1. Dredge the Chicken:

        • Remove the chicken drumsticks from the buttermilk marinade one by one, allowing any excess marinade to drip off. Do not rinse the chicken.

        • Dredge each drumstick in the seasoned flour mixture, pressing gently to ensure the coating adheres well on all sides. Shake off any excess flour.

    1. Arrange on Baking Sheet:

        • Place the coated drumsticks on the prepared baking sheet (or wire rack), ensuring there is some space between each piece. Overcrowding the pan can lead to steaming instead of baking, resulting in less crispy skin. Use two baking sheets if necessary.

    1. Add Fat for Crisping:

        • Lightly drizzle the tops of the chicken drumsticks with olive oil or melted butter. Alternatively, you can use an oil spray for a more even, lighter coating. This fat helps the skin crisp up and turn golden brown.

    1. Bake the Chicken:

        • Bake in the preheated oven for 40-50 minutes. The exact baking time will depend on the size of your drumsticks.

        • About halfway through the baking time (around 20-25 minutes), you can flip the drumsticks if desired, although it’s not strictly necessary if using a wire rack. If baking directly on parchment, flipping helps ensure even browning.

    1. Check for Doneness:

        • The chicken is done when the internal temperature reaches 165-175°F (74-79°C) when measured with a meat thermometer inserted into the thickest part of the drumstick, avoiding the bone. The juices should run clear when pierced with a fork. The skin should be golden brown and crispy. For drumsticks, cooking them to a slightly higher internal temperature (closer to 175-185°F) can result in even more tender meat as the connective tissues break down further.

    1. Rest Before Serving:

        • Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more succulent bite.

Nutrition

  • Serving Size: one normal portion
  • Calories: 450-550

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Find it online: https://homestylecooks.com/juicy-buttermilk-baked-chicken-drums-recipe/