Oven-Fried Buttermilk Chicken


SAM_7517

I added cornmeal and extra cayenne pepper to this recipe sent to me by Grandma Mo.

ingredients.

  • 2 T. cayenne pepper, plus 1/4 tsp.
  • 2 bay leaves
  • 1 tsp. hot sauce
  • 1 c. buttermilk
  • 8 skinless chicken drumsticks
  • 1/2 c. flour
  • 1/4 c. white cornmeal
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • 4 tsp. butter

directions.

  1. Combine two tablespoons cayenne pepper, bay leaves, hot sauce and buttermilk in a resealable plastic bag. Seal and mix well. Add chicken. Turn to coat. Refrigerate overnight.
  2. When ready to cook heat the oven to 400 degrees.
  3. Remove chicken. Discard buttermilk mixture. Pat chicken dry with paper towels.
  4. In another resealable plastic bag combine flour, salt and pepper and 1/4 tsp. cayenne pepper. Add chicken in batches. Shake bag to coat and remove excess flour.
  5. Put butter in 13×9-inch baking dish lined with non-stick foil and place in oven. When butter is melted and chicken is hot, add chicken. Add a teaspoon of butter on top of each leg, if desired.
  6. Bake 20 minutes. Reduce temperature to 350 degrees, turn chicken and cook another 20 minutes or until cooked through (180 degrees).
  7. Remove to a paper towel-lined plate to drain. Serve immediately.

If you’ve never removed skin from drumsticks (prior to cooking it), I’m going to go ahead and spoil the fun for you and let you know this: it ain’t easy. I’ve never paid much attention to drumsticks before as I’ve never had a recipe that requires the removal of skin prior to cooking it. Perhaps all chicken drumsticks are sold this way or perhaps it was just my lucky night, but the chicken we brought from Fred Meyer had the skin partially removed. The easy part. The top was pulled down as you would turn down your bed sheets before getting in at night so it gave the appearance that it would be easy to remove. However, as soon as I got the  skin all the way down past the bone, that’s where it remained. Try as I might, I could not tug the skin off the bone. That’s when I employed a knife to help the cause. If you can get a butcher to do this for you, you should never go to another butcher again.

Recipe rating: 

SAM_7519

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