When you need a quick, easy throw together type of dinner in the summer, these chicken drumsticks in the oven are always a winner! Soaked in seasoned buttermilk, they are super juicy and delicious.
When you just don’t know what to make for dinner you can never go wrong with a platter full of baked chicken drumsticks. These are seriously one of the easiest meals to make. For me, this is the bees knees.
You can make as much or as little as you want, which is what makes this recipe so easy. There’s only a few steps. Marinating the chicken in buttermilk and then baking it.
Soaking the drumsticks in buttermilk makes them super juicy. Finger licking good, juicy drums. Sign me up.
Adding a bunch of spices to the buttermilk gives it a lot of extra flavor. And when the drums come out of the oven you toss them in some garlic butter and fresh herbs.
Chicken Drumsticks Marinade
The best chicken drumsticks start with a buttermilk marinade.
Why buttermilk, you ask? Buttermilk tenderizes chicken. Buttermilk is acidic but not overly so, this turns out some really tender chicken in the end.
You’ll add your buttermilk and the spices together in a ziploc baggy.
Simple spices you should have on hand in your pantry. Salt, pepper, onion powder, garlic powder and paprika.
Soak the chicken drumstick in the buttermilk bath for at least an hour. The flavors combine and the buttermilk works it’s magic on the chicken, making it extra juicy.
How To Make Chicken Drumsticks In The Oven
If I asked you what the best part about chicken drums is, my guess is first you would say that the chicken is nice and juicy but second (and obviously) it would be crispy skin.
We all love crispy skin!
Bake the chicken at 400 degrees to get a nice browned crispy skin outside and a juicy inside.
It’s pretty disappointing when you bake chicken (that has skin on it) and it comes out of the oven soft, so make sure to leave it in the oven until it’s got some nice darkness to it.
You’ve only burnt the chicken if it’s black, so don’t be afraid of getting some color!
My super special secret for extra mouth watering chicken drums is…
A little toss in some melted butter, salt and chopped parsley as soon as they come out of the oven. So amazing.
You can cover them with foil to keep them warm until you are ready to serve.
What To Serve Chicken Drums
One of my favorite things to serve with a platter of chicken drumsticks is a pan of baked mac and cheese.
You could leave out the chicken in the recipes and just make the base of the salad.
- 10 chicken drumsticks, 2 packages
- 1/2 c buttermilk
- 1/4 olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp butter, melted
- handful of chopped parsley
- pinch of salt and pepper
- Measure out the buttermilk and olive oil in a measuring cup
- Add in the salt, pepper, onion powder, garlic powder and paprika, swirl it around
- Put the chicken drums in a resealable plastic bag along with the liquid
- Shake it all around
- Refrigerate for at least an hour
- Preheat oven to 400
- Arrange the chicken drums on a baking sheet lined with parchment paper, shaking off any excess liquid
- Bake for 30-40 minutes
- In a large bowl add the melted butter, chopped parsley and a pinch of salt and pepper
- Take the hot chicken and add it directly to the butter mixture, tossing
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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