Buttermilk Chicken Legs

Now that is chicken Kenny Rogers

I can’t take credit for this it’s from Nigella Lawson and we saw it over at Happy Domesticity. (I did add mace and make some minor changes, but it’s almost identical.) While it’s below, you should definitely check out Alison’s site, she cooks like mad, which we hear is the thing to do if you’re ever in the wilds of Canada. A little planning is required for this dish. That said, it’s very easy to prepare and quick to cook. Since it needs to marinate for at least a day, it is ideal for a weekday meal. Pull it out of the fridge, bake a few potatoes and whip up a salad and dinner is done. This marinade would also work perfectly with pork chops.

Buttermilk Drumsticks

• 1 package chicken drumsticks (about 12)
• 2 cups buttermilk
• ¼ cup vegetable oil
• 3 cloves garlic chopped roughly
• 1 tbsp cracked black pepper
• 1 tbsp sea salt
• Pinch cumin
• 1 tsp mace
• 1 tsp coriander
• 1 tbsp real maple syrup

In a container large enough to hold all drumsticks in one layer or a large zip-lock bag, mix all ingredients, but chicken. Add chicken to marinade and coat each piece well. Place in the refrigerator for at least 12 hours and up to 2 days. Line a baking tray with foil and layer chicken in a single layer shaking off any excess marinade. In a 425 degree oven place the pan and cook until chicken skin is browned with parts beginning to scorch about 35-45 minutes. Serve hot or cold.