Monday, December 8, 2014

Baked Chicken Drumsticks



This dinner earned thumbs up all around the table.  I wish I had a picture of Andrew gnawing on his drumstick. He picked two drumsticks completely clean. Lauren had two as well, but she just ate off the crispy parts and left a lot of meat inside. Preston had two and would have eaten more if there were more. It was unanimously decided that this dinner should go in the regular rotation. Drumsticks are pretty cheap -  99 cents a pound or less - and Preston likes eating cornflakes, so I usually pick up a box when I go to Aldi.  The ingredient list is kind of long, but it is easy to make. Hooray for another winner dinner.

Baked Chicken Drumsticks


from Two Peas and Their Pod from someone else's cookbook


8 chicken drumsticks, skinned

1/2 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/2 teaspoon poultry seasoning (I looked up a recipe online and threw in a bit of whatever ingredients I had)
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1 cup buttermilk
Juice of 1/2 lemon

The morning you planto serve these, place the skinned drumsticks in a dish and season with spices. Pour the buttermilk and lemon juice over the chicken, cover with plastic wrap and refrigerate 6-8 hours.


Coating
1/2 cup crushed cornflake crumbs

2/3 cup panko bread crumbs (I reversed the amounts of cornflakes and bread crumbs based on availability)
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley
1 1/2 teaspoons sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder


Preheat oven to 400. Place a rack on a baking sheet and spray with cooking spray Mix all coating ingredients. Remove chicken from the fridge and dredge each drumstick in coating. Place on rack, and spray the tops of the chicken with cooking spray. Bake for around 40 minutes until chicken is cooked through.