These baked chicken drumsticks are crunchy, juicy, and perfect for picnics. In rigorous laboratory experiments, it was found that they were the very first thing everyone reached for. Marinading in buttermilk is essential for an authentic Southern touch, and it’s best to leave them overnight. Of course, the fact that they’re baked is not authentic at all, and you could break out the deep-fryer if you really want to: but they’re just as delicious done in the oven, and much easier.
If you’re having a braai, you could try these garlic peri-peri drumsticks instead; if none of this is indulgent enough, try these bacon and chicken pops.
Crispy chicken drumsticks. Photo by Lauren Edwards
What you’ll need
3 Tbs oil
8 chicken drumsticks
2 cups buttermilk
2 tsp garlic
1.5 cups breadcrumbs
1 tsp dried basil
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
How to make crispy chicken drumsticks
1. Mix garlic and buttermilk, and marinade drumsticks for at least half an hour (overnight is best), turning occasionally.
2. Preheat oven to 180 degrees.
3. Let drumsticks drain on a baking grid over a tray for at least ten minutes. (You can discard the buttermilk.)
4. In the meanwhile, mix breadcrumbs, spices and seasoning in a shallow bowl.
5. When drumsticks have drained, dip each one in the breadcrumb mix, making sure they’re well-coated, and place on your baking tray.
6. Bake for 30 – 45 minutes, until the coating is crunchy and golden and chicken fully cooked.
