Photo: Buttermilk Roast Chicken Recipe
Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.
Ingredients
- 12 chicken drumsticks (approximately 3 pounds total weight)
- 2 cups buttermilk
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 cloves garlic, bruised and skins removed
- 1 tablespoon crushed peppercorns
- 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
Directions
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 minutes and up to 2 hours.
Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
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By vikkynawaz
kanpur
on December 23, 2011
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Acctually I luv nigellas recipes coz its easy n tasty too!
By mangopapaya
Missouri
on December 08, 2011
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This was really easy to make. The preparation was only a few minutes. I made a few minor adjustments based on what I had available at home - I used chicken breasts instead of thighs, whole cumin instead of ground, honey instead of maple syrup, and I baked the chicken with the marinade poured on top. I was only able to marinate for about 6 hours before baking but the chicken turned out tasty and moist. This is a good, fast weeknight meal; I served the chicken with mashed potatoes and my husband and I really enjoyed it. I would make this again.
By arynne31
on November 15, 2011
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not enough flavor. I used powdered buttermilk, instead of straight buttermilk...maybe that made a difference. should double the cumin and maple. cant even taste it. it was very moist though
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