Buttermilk oven-fried chicken
Buttermilk tenderises chicken and adds a tang.
- Place the chicken in a plastic bag and add the buttermilk paprika, garlic, thyme, oregano, cumin and chilli powder. Move it around so the chicken is well coated. Refrigerate for 1 hour or up to 24 hours.
- Preheat the oven to 170°C. Lightly oil a large baking pan.
- Remove the chicken from the buttermilk, shaking off any excess. Dip one drumstick at a time into the breadcrumbs ensuring it is well coated. Place in the roasting pan leaving plenty of space between each drumstick.
- Bake for about 50 minutes, turning each piece over carefully halfway through cooking.
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