There's at least a b'zillion ways to cook chicken and we could never get tired of any of them because personally I believe it's darn near impossible to mess it up; however, last night's feast may just top all the other fried versions we've had before by a country mile. No kidding!
I soaked the chicken drumsticks for 24 hours in a spiced up buttermilk mixture, then coated them in a mixture of equal parts saltine cracker crumbs and all purpose flour. After the coated drumsticks sit for a few minutes to set the coating, they're browned on one side in a mixture of butter and oil then finished in a hot 425 oven.
Ohhh baby, these cluck parts are sooo tasty and the coating's so crisp, you'd swear they were deep fried but they're not. We can thank myrecipes.com for the inspiration so check out their version to see the original. I'm posting mine because naturally I had to spice it up more than a bit but any less hot sauce, cayenne or dry mustard just won't be enough.
We're on the road for 3 days and when you travel in the summer heat with two canine furballs in the back of the car, it's impossible to stop at restaurants to eat. That's one excuse but to be honest, we just like to keep going and get the day's driving done early so we can settle in and relax over a glass of bubbly and a great dinner. Last night's dinner was a repeated theme from a year ago when we had chicken drumsticks too, but they were done with much less finesse than what you're looking at and tonight's going to be another repeat too. Hey we're creatures of habit. It'll be dinner courtesy of Cattleman's.
Incidentally, last night Big Guy said he really liked the purple carrots in the potato salad until I reminded him they were potatoes not carrots. I got the look! That's how come sometimes you just have to let the gin do the talkin'.
Buttermilk Oven Fried Chicken (inspired by myrecipes.com)
2 cups buttermilk
1 teaspoon dry mustard
2 tablespoons hot sauce (I used Franks)
1/2 teaspoon cayenne pepper
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon salt
1-1/2 teaspoons freshly ground black pepper
2 pounds chicken pieces (approx. 6 pieces) (I used drumsticks, but thighs are great too)
Whisk together buttermilk, dry mustard, hot sauce, cayenne, garlic and onion powder, salt and pepper. Pour into a deep bowl or large zip bag and add chicken pieces. Marinate in refrigerator overnight or for a minimum 12 hours.
2/3 cup all purpose flour
2/3 cup cracker crumbs (I used crushed saltines)
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
2 tablespoons vegetable oil
Preheat oven to 425. Place flour, cracker meal, salt and pepper into a zip bag. Remove chicken from marinade (discard marinade) and coat one piece of chicken at a time with flour/cracker meal, shaking off excess. Place onto a wire rack and allow to sit for 10 minutes before continuing. Meanwhile heat butter and oil in a large oven proof skillet. Add chicken and cook until golden brown on one side – 4 to 5 minutes over medium heat. Flip chicken over and immediately place into oven. Cook for 30 to 40 minutes or until a thermometer registers 165.