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Slow marinating in a garlic and maple buttermilk marinade gives this chicken such great taste.
A few years ago, I tried a buttermilk chicken recipe I’d found off Pinterest. It wasn’t very good so it wasn’t a keeper.
I ran across another buttermilk chicken recipe just recently from famous UK TV chef Nigella Lawson. Her recipe used less garlic and a spice I’m not very fond of, so I altered that.
|Delicious as it looks|
But the secret–that was not contained in the recipe I’d made all those years ago–is that the chicken has got to marinate overnight and be cooked at a high temperature. That’s the key!
This also contains one of my favorite ingredients–maple syrup.
This is so delicious and juicy, it’s sure to become a keeper. It’s easy too, which adds to my love of this recipe.
- 3 lbs chicken drumsticks*
- 1 tbs oil
- 2 cups buttermilk
- 4 cloves garlic crushed
- 2 tbs maple syrup
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp poultry seasoning
- 1/4 cup oil
- *You can substitute thighs, small bone-in breasts or a 3 lb frying chicken cut into pieces
- Mix marinade ingredients in a large zipper freezer bag or a large plastic container with a leak-proof lid (I used a large Lock & Lock container).
- Place chicken in bag (or plastic container), seal and shake to coat chicken.
- Place in refrigerator overnight.
- Preheat oven to 425 degrees F. Line a large baking sheet or pan with aluminum foil.
- Remove chicken from marinade, letting excess marinade drain off chicken. Place in the prepared pan.
- Drizzle the 1 tbs of oil over the chicken.
- Bake for 30-40 minutes, or until chicken is well brown (or even slightly scorched) and tests done–170 degrees F on a meat thermometer -OR- juices run clear.
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