Place chicken drumsticks or thighs in a dish and pour in buttermilk. Marinate for at least 2 hours or overnight in the refrigerator.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease it.
In a bowl, combine flour, paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne (if using).
Remove chicken from buttermilk. Shake off any excess buttermilk and coat each piece thoroughly in the seasoned flour mixture.
Arrange coated chicken pieces on the prepared baking sheet. Lightly spray with olive oil or brush with melted butter for a crispy finish. Bake for 40–45 minutes, flipping halfway through, until golden and cooked through.
Notes
Ensure even coating of flour for maximum crunch. Use a meat thermometer to confirm the chicken reaches an internal temperature of 75°C (165°F).
Tools You’ll Need
Baking sheet
Parchment paper
Mixing bowl
Kitchen brush or olive oil spray
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
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