Crispy Buttermilk Oven-Fried Chicken Drumsticks

Crispy Buttermilk Oven-Fried Chicken Drumsticks are the ultimate comfort food, delivering a crunchy exterior and juicy inside without the hassle of frying. This easy recipe is a winner for busy weeknights or weekend gatherings, providing a delightful taste that’s sure to please the whole family. Let’s dive into how to create these mouthwatering drumsticks!

Why You’ll Love This Crispy Buttermilk Oven-Fried Chicken Drumsticks

• Amazing flavor with a crispy coating.
• Simple preparation that doesn’t require deep frying.
• Perfect for meal prep or make-ahead dinners.
• Enjoyable for both kids and adults alike.
• Great for serving leftovers in wraps or salads.
• Healthy alternative to traditional fried chicken.

Ingredients Needed

Marinade:

• 1 ½ cups buttermilk (360 ml) or 1 ½ cups milk + 1 ½ tbsp lemon juice/vinegar

Protein:

• 8 chicken drumsticks (about 2 pounds / 900 g)

Coating:

• 1 ½ cups all-purpose flour (190 g) (can substitute with rice flour or gluten-free blend)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon baking powder

Miscellaneous:

• Cooking spray or oil (avocado oil preferred) for spraying

Step-by-Step Instructions

1. Marinate the Chicken

Marinate the chicken drumsticks in buttermilk in a large mixing bowl. Cover and refrigerate for at least 2 hours, ideally overnight.

2. Preheat the Oven

Preheat the oven to 425°F (220°C). Line a rimmed 18 x 13-inch baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray.

3. Prepare the Coating

In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, baking powder, salt, and pepper.

4. Coat the Drumsticks

Using kitchen tongs, lift each drumstick from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly to adhere. Place the coated drumsticks spaced on the wire rack.

5. Bake

Lightly spray the coated drumsticks with cooking spray on all sides. Bake for 35 to 40 minutes, flipping the drumsticks halfway through (around 18 minutes). Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy.

6. Rest and Serve

Let the drumsticks rest for 5 minutes before serving.

Serving Suggestions Crispy Buttermilk Oven-Fried Chicken Drumsticks

• Pair with coleslaw for a crunchy contrast.
• Serve alongside crispy sweet potato fries.
• Enjoy with a fresh garden salad for a lighter option.
• Offer dipping sauces such as ranch or BBQ.
• Complement with a chilled lemonade or iced tea.

Tips for Success Crispy Buttermilk Oven-Fried Chicken Drumsticks

• For best flavor, marinate overnight.
• Use a meat thermometer to ensure proper doneness.
• Ensure the wire rack is well-greased to prevent sticking.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven to maintain crispiness.

Variations

Here are a few easy ways to change it up:

• Swap chicken drumsticks for thighs or wings for varied textures.
• Add cayenne pepper for a spicy kick.
• Try adding a mix of herbs like thyme or rosemary for extra flavor.
• For a dairy-free option, use almond milk mixed with lemon juice.

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Crispy Buttermilk Oven-Fried Chicken Drumsticks

These Crispy Buttermilk Oven-Fried Chicken Drumsticks are a healthier alternative to traditional fried chicken, featuring a crunchy coating and juicy interior without the mess of frying.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 4 drumsticks

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Marinade

• 1.5 cups buttermilk Or 1 ½ cups milk + 1 ½ tbsp lemon juice/vinegar

Protein

• 8 pieces chicken drumsticks About 2 pounds / 900 g

Coating

• 1.5 cups all-purpose flour Can substitute with rice flour or gluten-free blend
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon baking powder

Miscellaneous

• as needed cooking spray or oil Avocado oil preferred for spraying

Method

 

Marinating

1. Marinate the chicken drumsticks in buttermilk in a large mixing bowl. Cover and refrigerate for at least 2 hours, ideally overnight.

Preheating

1. Preheat the oven to 425°F (220°C). Line a rimmed 18 x 13-inch baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray.

Preparing Coating

1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, baking powder, salt, and pepper.

Coating Drumsticks

1. Using kitchen tongs, lift each drumstick from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly to adhere. Place the coated drumsticks spaced on the wire rack.

Baking

1. Lightly spray the coated drumsticks with cooking spray on all sides. Bake for 35 to 40 minutes, flipping the drumsticks halfway through (around 18 minutes). Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy.

Resting

1. Let the drumsticks rest for 5 minutes before serving.

Notes

For best flavor, marinate overnight. Use a meat thermometer to ensure proper doneness. Ensure the wire rack is well-greased to prevent sticking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.