It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.
Tomorrow is Halloween day and I wanted to do something dark, bloody and scary. I can imagine that you already started to plan menu for the party. But wait a minute, I can do it 😉 but I don’t think I will eat them. So I wanted to do something nice and change the name of it rather than the boring name! For instance devilishly hot chicken, bloody bad chicken, spooky spicy chicken, toasted witch skin 😉 and so on!
This taste loads better than it looks. This one is so easy to prepare and you can prepare in bunches and they are so inexpensive to buy. There are so many recipes with chicken drumsticks. You can make sticky lime chicken drumsticks, orange chicken drumsticks, tandoori chicken and so on…Na na! Not on a Halloween day. So, I planned to do this.
The secret to super moist and tasty tender chicken is to brine the meat first with buttermilk and I have heard even whey is a very good option. I did not brine this time, and still it is good. Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen.
- Chicken Drumsticks – 4
- Buttermilk – ½ cup
- Breadcrumbs – ½ cup
- Cornmeal – 2 tsp
- Olive oil – 2 tsp
- Flour – ¼ cup
- Dried oregano – 1 tbsp
- Salt – 1tbsp
- Black pepper – 1 tsp
- Paprika – 1 tsp
Sauce: - Garlic cloves – 2, crushed
- Ginger – 1 inch, crushed
- Soy sauce – ½ cup
- Lemon juice – 2 tbsp
- Lemon zest – 1 tsp
- Brown sugar – 1 tbsp
- Honey – 2 tbsp
- salt - 1 tsp
- Chilli sauce – 2 tbsp
- Chilli flakes - 2 tsp
- Coriander leaves to garnish
- Preheat the oven to 450 degrees. Line a baking sheet with foil and place a metal cooling rack on top if you have one, it can work without, too.
- Take a drumstick and make few deep cuts in each drumstick.Keep buttermilk in one bowl. Soak the chicken in the buttermilk.
- Take another bowl and mix the breadcrumbs, cornmeal, olive oil, paprika, oregano, salt and pepper. Remove the chicken one piece at a time, let the buttermilk drip off and gently press into this breadcrumb mixture.
- Place the chicken on the baking sheet and bake for ten minutes. After ten minutes, flip it to the other side and bake for 10 minutes.
- Meanwhile when the chicken bakes, mix all the ingredients nicely. Put the sauce in a skillet over medium low heat and let it simmer for a while.
- When the chicken is done, dip each piece in the sauce and return to the baking sheet. And bake for 5 minutes.
- Finally re-dip in that sauce and rest for two minutes and serve straight away with the garnish.
wow…you are an amazing cook..keep up…i had been making tandoori chicken…oh well…time to change..
Thank u sindiya 🙂 You should surely try it, i tasted the outer sauce layer and it was amazing! 😀