I started off the new year with a bang by going on a cleaning frenzy. Last week I cleaned out the pantry, deep cleaned the bathrooms, cleaned out from under the bed, and cleaned and catalogued my fridge and freezer. When I told my mom about my cleaning and organizing, she said (with a laugh), "That's just sick". It was just what I needed after the fun of the holidays--and all the delectable food!--to get me cooking again.
Today I made some yummy buttermilk drumsticks. I got the inspiration for this recipe from Nigella Lawson's Buttermilk Roast Chicken --it has the same ingredients, just in different proportions.
You need chicken (I used drumsticks, but chicken breasts or thighs would be delish!), buttermilk or regular milk and lemon juice, garlic, olive oil, salt, pepper, ground cumin, and a little bit of maple syrup.
I didn't have any buttermilk, so I added the juice of one lemon to some whole milk and let it sit for a few minutes before mixing. I then peeled my garlic and crushed them with the flat side of a wide-bladed knife (I love crushing garlic; it's a really good stress release!)
Then I put the chicken in a gallon-size freezer bag, poured in all the ingredients, and shook everything up. Note: if the chicken was already in a freezer bag, make sure there aren't any holes in the bag before you start shaking everything up--it gets messy! I put the baggie in a dish and let the chicken marinade for about an hour and a half at room temp.
Look at those yummy drumsticks! They were cooked through after about 35 minutes, but I left them in for another 5 to 10 minutes so the skin would get all nice and crisp.
This chicken was easy to make, and my husband loved it. I served it with my easy buttered noodles and a simple spinach salad. And, needless to say, there weren't any leftovers!
Enjoy!
Baked Buttermilk Chicken
Ingredients:
4 to 6 drumsticks
2/3 c. buttermilk or 2/3 c. milk and juice of 1 lemon
3 tbl olive oil
2 cloves garlic
1 tsp pepper
1 tsp ground cumin
1/2 to 1 tsp sea salt
ab. 2 tbl maple syrup
Directions:
If you don't have buttermilk, add the lemon juice to the milk, let sit for 5 minutes, then stir well. Peel the garlic and, using the flat side of a wide knife blade, crush the garlic cloves. Put the chicken in a gallon-size freezer bag, then add all of the other ingredients. Seal the bag, then shake everything up. Place the bag in a dish and let the chicken marinade ideally overnight, or 30 minutes to 2 hours at room temperature. When ready to bake, arrange the chicken in a foil-lined pan or roaster and spoon the remaining marinade over the tops of the chicken. Bake at 450 F for 30 to 45 minutes, or until chicken is browned and the internal temperature is 180 F.
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