I found this is very pleasingly good, very enjoyable. Children loves it and they will lick their fingers too then you will know that is really nice. I think this a summer food that you can enjoying sitting outdoor with your friends and the children. Once you have these drumstick pile up it going to look like a feast, effortlessly to prepare and the kids is going to love you for that.
- 12 Chicken drumstick
- 470ml buttermilk
- 60ml vegetable oil, plus 30ml extra
- 2 cloves of garlic, bruised and skins removed
- 1 tbsp crushed peppercorns
- 1 tbsp kosher salt or 1½ tsp table salt
- 1 tsp ground cumin
- 1 tbsp maple syrup
- Place the chicken drumsticks in a large freezer bag, and add buttermilk and 60ml 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 our of the fridge for at least 30 minutes and up to 1 hour.
- Preheat the oven to 220ºC. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
- Drizzle over the 30ml remaining of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
If you couldn’t find buttermilk you can use plain yogurt, the reason I add this ingredient is because it keeping the tender the meat. You may find I add maple syrup, it may sounds odd to have it, but it is simply to counter the tang of the buttermilk and it helps to bronze up the meat during the roasting, don’t worry the sweetness of the maple syrup it is not sweet, it sort gave bit of stickiness on the skin; by the time I finished the drumstick I felt like I am back to my childhood, I not even realized it until I licked my fingers. Oppps! That’s delicious.