Buttermilk Baked Chicken Drumsticks

Buttermilk Baked Chicken Drumsticks
Adapted from wearychef.com
Buttermilk Baked Chicken Drumsticks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from wearychef.com

Ingredients

  • 8

    chicken drumsticks (or other bone-in chicken pieces)

  • 1

    c. buttermilk

  • 1

    tsp. cajun seasoning

  • 3

    tbsp. butter, divided

Directions

Pour buttermilk and cajun seasoning into a gallon zippered plastic bag or a large sealable container. Add chicken pieces and roll around to make sure they are evenly coated with the seasoned buttermilk. Store in refrigerator for 2-24 hours until ready to cook. Preheat oven to 400 degrees F. Add 1 tbsp. of butter to a 9 x 13" baking dish. (Line dish with foil to make cleanup easy.) Place pan in hot oven until butter is melted. Carefully remove pan from oven, and swirl butter around until pan is evenly coated. Lift drumsticks out of the container, and allow excess buttermilk to drip off before placing chicken in pan. Arrange pieces in a single layer. Place a small pat of butter (about ½ tsp.) on top of each piece of chicken. Bake in preheated oven for 30-40 minutes, or until juices run clear and internal temperature reaches 165 degrees. (If you are using larger pieces of chicken than drumsticks, you will need to increase cooking time.) Weary Chef's Notes: To get the skin extra brown and crispy, turn on the broiler for the last few minutes of cooking. Only do this if you are using a broiler-safe pan (Pyrex is not).

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