Oven-Fried Chicken Drumsticks February 6, 2010

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Any time I take this to a party, I get requests for the recipe. The original recipe called for chicken wings but this is so much better. Excellent Superbowl food!

Ingredients:

• 15-20 chicken drumsticks
• 2 cups buttermilk
• 1 teaspoon salt, divided
• 3 tablespoons butter
• 2 cups panko crumbs (Asian section of grocery)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder

Directions:

Run a sharp paring knife around the bone at the narrow end of the drumstick just below the meaty part. Remove the skin and discard. Separate the tendons and cartilage at the end of the drumstick so that the bone is bare and can be used as a handle for eating. Repeat with the remaining drumsticks.

Place the chicken, buttermilk and ½ teaspoon of the salt in a large bowl and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 400 degrees F. Please the butter on a large baking sheet and place in the oven to melt. Remove from the oven and set aside.

Combine the panko crumbs, the remaining ½ teaspoon salt, pepper, paprika, cayenne, and garlic powder in a large plastic bag. Lift the chicken pieces out of the buttermilk and, 2 at a time, drop in the bag and shake to coat.

Place the chicken on the buttered pan. Bake until golden, 45 minutes until the chicken is golden and tender.

Make-ahead: The chicken can be prepared and marinated in buttermilk a day ahead and kept, covered, in the refrigerator.

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