Buttermilk Roast Chicken Drumsticks: Crispy Skin & Juicy Meat!

Roast chicken drumsticks are a weeknight dinner staple, and for good reason! They’re affordable, easy to prepare, and incredibly satisfying. But if you’re looking to elevate your drumstick game, look no further than this buttermilk marinade recipe. The buttermilk tenderizes the chicken, resulting in incredibly juicy meat, while the roasting process creates a wonderfully crispy, golden-brown skin. This recipe is a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a casual weekend gathering.

## Why Buttermilk?

Buttermilk isn’t just for pancakes! It’s a secret weapon for achieving incredibly tender and flavorful chicken. Here’s why buttermilk works so well:

* **Tenderization:** Buttermilk contains lactic acid, a mild acid that gently breaks down the proteins in the chicken. This results in a more tender and juicy final product. The acid doesn’t “cook” the chicken like a strong marinade might, but rather gently loosens the muscle fibers.
* **Flavor:** Buttermilk adds a subtle tanginess and richness to the chicken, enhancing its overall flavor profile. It complements savory spices beautifully.
* **Binding:** The buttermilk acts as a natural binder for the spices, ensuring they adhere evenly to the chicken skin, contributing to a more flavorful and crispy crust.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken Drumsticks:** About 2.5 – 3 pounds. Fresh or thawed frozen drumsticks work well. Ensure they are similar in size for even cooking.
* **Buttermilk:** 2 cups. Full-fat buttermilk is recommended for the best flavor and texture, but low-fat can be used in a pinch.
* **Garlic:** 4-6 cloves, minced. Fresh garlic is crucial for the best flavor. Don’t substitute with garlic powder if possible.
* **Paprika:** 2 tablespoons. Use smoked paprika for a richer, more complex flavor, or sweet paprika for a milder taste.
* **Dried Thyme:** 1 teaspoon. Adds an earthy and aromatic note.
* **Dried Oregano:** 1 teaspoon. Complements the thyme and paprika beautifully.
* **Salt:** 1.5 teaspoons. Adjust to your taste. Kosher salt is preferred.
* **Black Pepper:** 1 teaspoon. Freshly ground black pepper adds a nice bite.
* **Cayenne Pepper (Optional):** 1/4 teaspoon. For a touch of heat.
* **Olive Oil:** 2 tablespoons. Used for roasting and helps to crisp the skin.

## Equipment You’ll Need

* **Large Bowl or Resealable Bag:** For marinating the chicken.
* **Baking Sheet:** A rimmed baking sheet is ideal to catch any drippings.
* **Wire Rack (Optional):** Elevating the chicken on a wire rack placed on the baking sheet promotes even crisping.
* **Tongs:** For handling the chicken.
* **Meat Thermometer:** Essential for ensuring the chicken is cooked to a safe internal temperature.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create the most delicious buttermilk roast chicken drumsticks:

**Step 1: Prepare the Buttermilk Marinade**

In a large bowl, whisk together the buttermilk, minced garlic, paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper (if using). Make sure all the spices are evenly distributed in the buttermilk.

**Step 2: Marinate the Chicken**

Place the chicken drumsticks in the bowl with the buttermilk marinade. Ensure that all drumsticks are fully submerged in the marinade. If using a resealable bag, place the drumsticks and marinade in the bag, squeeze out any excess air, and seal tightly.

Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours). The longer the chicken marinates, the more tender and flavorful it will become. Turning the drumsticks occasionally during marination will ensure even flavor distribution.

**Step 3: Preheat the Oven**

Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center of the oven.

**Step 4: Prepare the Baking Sheet**

Line a baking sheet with parchment paper for easy cleanup. If using a wire rack, place it on top of the prepared baking sheet. The wire rack helps air circulate around the chicken, resulting in crispier skin. Spray the wire rack with cooking spray to prevent sticking.

**Step 5: Arrange the Chicken**

Remove the chicken drumsticks from the buttermilk marinade, allowing any excess marinade to drip off. Arrange the drumsticks in a single layer on the prepared baking sheet (or wire rack). Make sure the drumsticks are not overcrowded, as this will prevent them from browning properly. If necessary, use two baking sheets.

**Step 6: Drizzle with Olive Oil**

Drizzle the chicken drumsticks with olive oil. This will help the skin crisp up and become golden brown.

**Step 7: Roast the Chicken**

Place the baking sheet in the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The exact cooking time will depend on the size of the drumsticks and your oven.

**Step 8: Check for Doneness**

The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the drumstick, avoiding the bone. The internal temperature should reach 165°F (74°C).

**Step 9: Let it Rest**

Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful drumstick.

**Step 10: Serve and Enjoy!**

Serve the buttermilk roast chicken drumsticks hot. They are delicious on their own or paired with your favorite side dishes, such as mashed potatoes, roasted vegetables, rice, or a simple salad.

## Tips for Perfect Buttermilk Roast Chicken Drumsticks

* **Don’t skip the marinating time!** The longer the chicken marinates, the more tender and flavorful it will be. Aim for at least 4 hours, or preferably overnight.
* **Pat the chicken dry before roasting.** This will help the skin crisp up. Use paper towels to gently pat the drumsticks dry after removing them from the marinade.
* **Use a wire rack.** Elevating the chicken on a wire rack promotes even air circulation and crispier skin. If you don’t have a wire rack, you can still roast the chicken directly on the baking sheet, but the skin may not be as crispy.
* **Don’t overcrowd the baking sheet.** Arrange the drumsticks in a single layer with enough space between them to allow for proper browning. If necessary, use two baking sheets.
* **Use a meat thermometer.** This is the most reliable way to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
* **Let the chicken rest before serving.** Allowing the chicken to rest for 5-10 minutes after roasting allows the juices to redistribute, resulting in a more tender and flavorful drumstick.
* **Experiment with spices:** Feel free to adjust the spices in the marinade to your liking. Try adding garlic powder, onion powder, chili powder, or your favorite herbs and spices.
* **Add some lemon:** A squeeze of fresh lemon juice over the chicken before serving brightens up the flavor.
* **Brushing with Butter:** Consider brushing the chicken with melted butter during the last 15 minutes of roasting for extra richness and browning.

## Variations and Additions

* **Spicy Buttermilk Chicken:** Add more cayenne pepper or a pinch of red pepper flakes to the marinade for a spicier kick.
* **Herb-Infused Buttermilk Chicken:** Add fresh herbs like rosemary, sage, or parsley to the marinade for a more aromatic flavor.
* **Honey-Glazed Buttermilk Chicken:** Brush the chicken with a mixture of honey and soy sauce during the last 15 minutes of roasting for a sweet and savory glaze.
* **Lemon-Herb Buttermilk Chicken:** Add lemon zest and juice to the marinade along with your favorite herbs for a bright and refreshing flavor.

## Serving Suggestions

These buttermilk roast chicken drumsticks are incredibly versatile and pair well with a variety of side dishes. Here are a few serving suggestions:

* **Mashed Potatoes:** A classic pairing! Creamy mashed potatoes are the perfect complement to the savory chicken.
* **Roasted Vegetables:** Roast your favorite vegetables alongside the chicken for a complete and healthy meal. Broccoli, carrots, potatoes, and Brussels sprouts all work well.
* **Rice:** Serve the chicken with fluffy rice, such as white rice, brown rice, or jasmine rice.
* **Salad:** A simple green salad or a more elaborate salad with grilled vegetables and cheese is a refreshing side dish.
* **Coleslaw:** A tangy coleslaw adds a nice contrast to the richness of the chicken.
* **Corn on the Cob:** A summer favorite that pairs perfectly with roast chicken.
* **Mac and Cheese:** A comforting and crowd-pleasing side dish.

## Make-Ahead Instructions

This recipe is great for meal prepping! You can marinate the chicken up to 24 hours in advance. Simply prepare the marinade, add the chicken, and store it in the refrigerator until you’re ready to roast it. You can also roast the chicken ahead of time and reheat it before serving. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Be careful not to overcook the chicken, or it will become dry.

## Storage Instructions

Leftover buttermilk roast chicken drumsticks can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat the chicken in the microwave, but it may not be as crispy.

## Recipe Card

**Buttermilk Roast Chicken Drumsticks**

A simple and delicious recipe for buttermilk roast chicken drumsticks with crispy skin and juicy meat.

**Prep Time:** 15 minutes
**Marinating Time:** 4 hours (minimum), or overnight
**Cook Time:** 45-55 minutes
**Total Time:** Approximately 5 hours (including marinating)

**Servings:** 4-6

**Ingredients:**

* 2.5-3 pounds chicken drumsticks
* 2 cups buttermilk
* 4-6 cloves garlic, minced
* 2 tablespoons paprika
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1.5 teaspoons salt
* 1 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional)
* 2 tablespoons olive oil

**Instructions:**

1. In a large bowl, whisk together the buttermilk, minced garlic, paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper (if using).
2. Place the chicken drumsticks in the bowl with the buttermilk marinade. Ensure that all drumsticks are fully submerged in the marinade. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. Preheat oven to 400°F (200°C).
4. Line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet (optional) and spray with cooking spray.
5. Remove the chicken drumsticks from the buttermilk marinade, allowing any excess marinade to drip off. Arrange the drumsticks in a single layer on the prepared baking sheet (or wire rack).
6. Drizzle the chicken drumsticks with olive oil.
7. Roast for 45-55 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C).
8. Let the chicken rest for 5-10 minutes before serving.
9. Serve hot and enjoy!

## Conclusion

These Buttermilk Roast Chicken Drumsticks are a simple, yet incredibly flavorful, way to enjoy a classic comfort food. The buttermilk marinade tenderizes the chicken and infuses it with a subtle tang, while the roasting process creates crispy, golden-brown skin. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to be a hit. So, give it a try and experience the magic of buttermilk for yourself! You won’t be disappointed.