Buttermilk Roasted Chicken Drumsticks

I love this recipe. I used to only eat the white meat of chicken, but since I've been doing a lot more cooking, I've found that chicken thighs and drumsticks pack a lot of favor. You can use any part of the chicken. I'm thinking of using a whole chicken to roast. This recipe packs a lot of flavor. It's important to let the chicken soak in the buttermilk mix for as long as possible so the flavors seep deep into the chicken. I think this is so much better than fried chicken. It's a lot easier to make.

The original recipe calls for vegetable oil. I think it dilutes the flavors.

This also makes a great gravy. I didn't use it in this one. But it is great on top of mashed potatoes. There is a little sweetness to this dish as well because of the maple syrup.

You can also use other spices like sweet paprika for a more Hungary type dish or even gram marsala for an Indian flavored type of dish.

Ingredients

1. About 12 chicken drumsticks (about 3 pounds total)
2. 3 cups buttermilk
3. 2 garlic cloves, skins removed and smashed with the flat end of a knife
4. 1 tablespoon crushed peppercorns. See note.
5. 2 tables salt
6. 1 tablespoon ground cumin. See note.
7. 2 tablespoons maple syrup. See note.


Instructions

Pour the buttermilk, garlic, pepper, salt, cumin and syrup into a large freezer bag and close. Shake the bag to mix the ingredients. The color should be a light brownish color.

Add the chicken to the bag and refrigerate overnight. If you need to make this right away, leave the bag in a bowl in a sink for 30 minutes or up to 2 hours.

Preheat the oven to 425 degrees. Take the chicken pieces out of the bag and shake off the excess marinade. Place the chicken in a foiled roasting pan (so clean up is easier). Cook for about 30 minutes or until brown and the juices are bubbling. I like mine a little bit scorched.


Notes: A pepper mill is an essential part of any kitchen. You have more options to flavor your dishes. You can grind the black pepper small or have large cracked chunks.

Notes: You can use regular syrup if you're on a budget and can't afford the real stuff. But the real stuff is sooo much better!

Notes: If you have a spice grinder, use whole cumin seeds. Dry toast them in a frying pan until fragrant and then grind them. It is so much more flavorful that way.