I'm a lover of lard and butter, and all those rich, delicious old-school traditional fats. So while I've nothing against fat, I do try to avoid frying foods at all costs. I can't handle the mess, and the expense of wasted fats leaves me dizzy. I'm not one to complain about the cost of real food, but neither am I one to waste it. Instead, I rely on my oven (and skill) to yield the same results, and one of my family's favorite foods is Oven-fried Chicken Drumsticks.
I tuck the drumsticks away into picnic baskets, serving them with cole slaw, potato salad, or fermented beets. I toss a few bottles of homemade root beer or water kefir into the basket, and we head on our way - to the park, to the creek or to the various open-air concerts that come together each summer in our little town in the mountains.
Brining for Tender Oven-fried Chicken Drumsticks
The prolonged cooking required for oven-fried chicken drumsticks to acquire they're crispy skin presents a potential problem: dried out meat. When I prepare drumsticks, I start first by brining the meat in a solution of salt, water and honey flavored by a single chile pepper. Brining helps to improve the the texture, flavor and moisture of many cuts of poultry, but pasture-raised poultry sees even greater benefits as it tends toward dryness.
Trick to Getting Crispy Skin on Oven-fried Chicken Drumsticks
To keep the skin on your drumsticks from being soggy, remember to drain the brine very well, and pat the drumsticks thoroughly dry before baking them. Finally, crisp the skin with about 15 minutes in a very hot oven. Then serve.
Colleen says
Made this tonight. Definitely a new favourite. The cayenne pepper added delicious heat to the batter.
cheryl says
made this last night with roasted potatoes, homemade sauerkraut and a new green I'd never heard of called tatsoi from the farm stand! So amazing...I left off the pepper and cayenne in the chicken on account of a very picky 7 year old. Still delicious and no complaints! Thanks for all your wonderful recipes and ideas!
[email protected] The Bread Makers says
This recipe looks really good. I can't wait it give it a try.
Anna in Australia says
Sounds great and i just happen to have some drumsticks in my fridge. 2 quarts of water seems a lot for 12 drumsticks. Is that right? I'm also wondering if I could brine them overnight and bake them then next evening?
Thanks for the fantastic website by the way. My family are using lots of recipes from nourishing traditions and your website is really informative.
Kessie says
I love brined or marinated chicken! It comes out so flavorful. Another oven fried chicken recipe that's good is to bread it, then melt butter in your pan and bake the chicken in that, turning once halfway through. It gets that crispy, buttery crust that's so delicious, and it doesn't take much butter, really.
Renee says
The family loved the chicken. The little one ate it with the cayenne. This will stay in our rotation....thank Jenny!
Jocelyn (Grandbaby Cakes) says
Those look super delish! I would love those for dinner tonight.
Renee St Martin says
The chicken is marinating! Thanks for the post.
I'm wondering if the chicken will be a little spicy for one of my daughters? She is a bit sensitive to heat.
Jenny says
I'd skip the cayenne in the flour mix, but other than that, it should be fine.
Betty Millar says
I think you had a tip for prolonging the life of fruit and it may have involved vinegar and water but not sure? Anyone help me?
lauren says
Just rinse in water with a splash of vinegar, then rinse in plain water. That should kill any mold spores
Camille says
Here in our country we call it "Buro" or fermented in english. Here are some suggestions.
Jess W says
Hi there, I'm new to your blog, I was wondering what the purpose of the nutritional yeast is? I.e. can it be omitted? I hope this comment isn't violating your rule about not asking about substitutions.
Jenny says
It's for flavoring, and it can absolutely be omitted.
Jess W says
Many thanks!