Marinated Buttermilk Drumsticks

I must preface this post by saying it is a bastardised take on some Nigella recipe which I can no longer recall – I think it was for a whole chicken that you spatchcock and then marinate, but who knows.

Anyway, this is all loose and easy.
Shake those shoulders out.
I’m not giving set amounts because this changes every time I make it.
But each time they’re all snaffled. Even the extras I thought would do for lunches the next day.
These can be as healthy or as decadent as you like – in that you can skin them or not. If you do skin them I add a drizzle of oil to the marinade.
It is also compulsory to marinate them in a snaplock bag as Nigella does. Compulsory.

Buttermilk Drumsticks

  • Drumsticks – I normally do at least a dozen
  • Buttermilk – for a dozen I use a cup, but sometimes more
  • mustard -whatever takes your fancy – hot English, Dijon, seeded – they all work a treat – normally a good big teaspoon will do the trick
  • couple of smashed garlic cloves (you can peel them if you wish)
  • a lemon, cut into chunks, squeezed and then the lot put into the bag
  • good pinch of sea salt
  • healthy dose of freshly ground black pepper
  • fresh herbs of your choice (tarragon and sage are absolute winners in my book)
  • swig of olive oil
  1. Put everything in a large snaplock bag and smoosh it all together, rubbing it vigorously into the chicken, then marinading it for as long as you’ve got
  2. Preheat oven to 200C
  3. Line a baking tray with baking paper – although you can leave this out and do it in a ceramic dish as they’re easier to clean
  4. Bake for about 30 minutes until they’ve got good colour and are done.
  5. Serve with whatever you wish.

I mean seriously people, does it get much easier than that?