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Slow marinating in a garlic and maple buttermilk marinade gives this chicken such great taste.
- 3 lbs chicken drumsticks
- 1 tbsp oil
- 2 cups buttermilk
- 4 cloves garlic crushed
- 2 tbsp 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.
Serving: 1person | Calories: 624kcal | Carbohydrates: 14g | Protein: 44g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 223mg | Sodium: 1527mg | Potassium: 705mg | Fiber: 1g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg