How To Make Buttermilk Roast Chicken Drumsticks
Savor each bite of these juicy roast chicken drumsticks that are made tender and scrumptious with buttermilk, maple syrup, and smoky spices.
Serves:
Ingredients
- 6chicken drumsticks
- 1cupbuttermilk
- ¼cupvegetable oil,plus 2 tbsp for drizzling
- 1tbspmaple syrup
- 1tbspblack peppercorns,crushed
- 1tbspsea salt,such as Maldon®
- 1tbsptaco seasoning
- 3clovesgarlic,bruised and skins removed
- ½tsppaprika
- ¼tspcayenne pepper
- 3dropsliquid smoke,or to taste
Instructions
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Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, ¼ cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke.
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Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
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Preheat the oven to 425 degrees F. Line a roasting pan with aluminum foil.
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Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with remaining oil. Discard the remaining marinade.
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Roast in the preheated oven for about 30 minutes until the drumsticks are well browned.
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Serve and enjoy.
Recipe Notes
- To speed things up, you can marinate the chicken at room temperature for 30 minutes to 2 hours. Please do not leave out longer than 2 hours as bacteria will begin to form.
- You may use 1½ teaspoons table salt in place of the 1 tablespoon sea salt, if you prefer. Substitute 1 tablespoon taco seasoning for cumin, if you’d like.
- To ensure optimum juiciness, you can pan-sear each drumstick immediately before roasting. Roast for longer than 30 minutes if you like your drumsticks almost scorched.
Nutrition
- Calories: 332.13kcal
- Fat: 22.01g
- Saturated Fat: 4.13g
- Trans Fat: 0.13g
- Monounsaturated Fat: 11.78g
- Polyunsaturated Fat: 4.26g
- Carbohydrates: 6.54g
- Fiber: 0.60g
- Sugar: 4.18g
- Protein: 25.71g
- Cholesterol: 123.99mg
- Sodium: 443.87mg
- Calcium: 69.84mg
- Potassium: 390.81mg
- Iron: 1.26mg
- Vitamin A: 30.93µg
- Vitamin C: 0.94mg
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