Baked Crispy CHICKEN DRUMSTICKS w/ Herbs

Table of contents: CHICKEN

Quick & Easy to make.  Children almost always love this recipe.  So do I!

8 chicken drumsticks


1 ½ cups Panko breadcrumbs (Japanese breadcrumbs)


1 T. dried parsley flakes


½ tsp. dried basil


½ tsp. paprika


½ tsp. salt plus extra to sprinkle


½ cup buttermilk

 


 

 

Wash and pat-dry the chicken drumsticks.  Sprinkle salt on the drumsticks and allow to rest in the refrigerator for 30 minutes or as long as overnight.  If the resting period is not possible, then proceed with the recipe. Put the next five ingredients into a large zip-lock bag,

close the bag, and shake to mix ingredients completely.  Pour the buttermilk in a bowl and add the drumsticks to lightly coat with buttermilk. Then, add four of the buttermilk-coated drumsticks to the zip-lock bag, close it, & shake it to coat with crumbs.  Repeat with the

remaining four drumsticks.  Place the drumsticks into a spray-oiled baking dish and pile the remaining crumbs on top.  Bake at 350 degrees, uncovered, for about 45 minutes. Test doneness of the drumsticks with a meat thermometer.  Yield: 8 chicken drumsticks.

Since it is the Thanksgiving season, I’ll have to tell a little story about how very thankful we should be to live in the USA.  We have such an abundance of available and convenient foods, and rarely even give our largess a second thought.  This was all brought home to me

when Joe and I were visiting on the Caribbean island of Dominica just south of the French island of Guadeloupe and north of the island of  St. Lucia.  I had been requested to make my Old South Chicken Pie recipe.  It took quite a search of the three small grocery stores in

the town of Portsmouth to locate the 5 or 6 ingredients needed.  The only chicken I could find was a package of frozen pieces of chicken with all of the chicken legs broken.   No problem there, but then, it dawned on me that I had not made a pastry crust for many years

with just a fork.  No problem there either; I could do it.  Then, there was the very small issue of no rolling pin.  I found a glass quinine-water bottle about rolling-pin size and scrubbed it probably 20 times before using it as my rolling pin.  As I was rolling out the pastry, I

casually asked Joe if he thought that the shortening I was using for the pastry was vegetable shortening.  He looked at me with surprise in his eyes and a look of amusement on his face.  He quietly read me the package ingredients – Whale Blubber!  Would you be surprised if

I told you that it was the best tasting pastry that I have ever made?  The Old South Chicken Pie was consumed by a bunch of hungry-for-home-cooking guys almost instantly!  Thank you, America; you are the land of plenty.

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.