Buttermilk Chicken

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    • #336169

      Here’s a gift from your kitchen for the newlyweds: a roasting pan, aluminum foil, vegetable oil, jar of peppercorns, kosher salt, ground cumin, maple syrup, gift certificate for $5, and the following recipe —
      Buttermilk Chicken
      12 chicken drumsticks
      2 cups buttermilk
      1/4 cup plus 2 tbs vegetable oil
      2 cloves garlic, bruised and skins removed
      1 tbs crushed peppercorns
      1 tbs kosher salt
      1 tsp ground cumin
      1 tbs maple syrup
      Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
      Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
      Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 min and up to 1 hour.
      Preheat the oven to 425°. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
      Drizzle over the 2 remaining tbs of oil, and then roast in the oven for about 30 min, or until brown, even scorched in parts, and juicily cooked through. Serves 6
      smiley-char039 smilie

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