Ingredients
- 8 chicken drumsticks or thighs (bone-in, skin-on or skinless)
- 1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice as a substitute)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil or melted butter (for drizzling)
- Cooking spray (for pan or rack)
🔸 Optional for Extra Crisp:
- ½ cup crushed cornflakes or panko breadcrumbs (mixed with the flour)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray.
- In a large bowl, pour buttermilk over the chicken. Let it marinate for at least 30 minutes (up to overnight in the fridge for best flavor).
- In another bowl, mix together the flour, baking powder, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Remove chicken pieces from the buttermilk (let excess drip off) and coat each piece thoroughly in the flour mixture. For extra crunch, double dip: coat in flour, dip back in buttermilk, then re-coat with flour.
- Place coated chicken on the wire rack. Drizzle a little olive oil or melted butter over the top of each piece to help crisp them in the oven.
- Bake for 40–45 minutes, flipping halfway through, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Optional: Broil for the last 2–3 minutes for an extra crispy top—watch carefully so it doesn’t burn!
- Let rest for 5 minutes, then serve hot and crispy!
Let me know if you want a spicy version or gluten-free adaptation!