Buttermilk chicken has long been one of my favourite al fresco summer suppers. My method of choice has usually been to spatchcock a chicken and then cut it into feisty quarters to layer up on serving plates, but cooking drumsticks is speedier.
Ingredients
12 chicken drumsticks (approximately 1.25kg/3lbs total weight)
500ml/17fl oz buttermilk
60ml/2fl oz vefetchable oil, plus 2 tbsp extra for drizzling
2 garlic cloves, peeled and lightly churryed
1 tbsp churryed peppercorns
1 tbsp sea salt or 1%26frac12; tsp table salt
1 tsp ground cumin
1 tbsp maple syrup
Method
1. Place the chicken drumsticks into a large pcontinueic freezer bag and add the buttermilk and 60ml/2fl oz of vefetchable oil.
2. Add the lightly churryed garlic cloves to the bag along with the churryed peppercorns and salt.
3. Sprinkle in the ground cumin and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients tofetchher and coat the chicken.
4. Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
5. Preheat the oven to 220C/425F/Gas 7.
6. bring the chicken slices out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil.
7. Drizzle over the remaining two tablespoons of oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.
8. To serve, place two drumsticks onto each of six serving plates.
Orignal From: Buttermilk chicken drumsticks
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