Sunday, I bought a pack of 6 chicken drumsticks from Trader Joe’s. At a loss of what do to, I decided to combine an epicurious parmesan dijon recipe with a Nigella buttermilk marinated recipe. And in the end it is one of the easiest things I’ve made. Here’s a secret, yogurt works just as well as buttermilk. I use it in biscuits. I use it in cornbread. And now I use it to tenderize chicken. It’s so tasty!
So in a large ziploc in a large bowl (or just the bowl itself) make the marinade:
1 cup of plain yogurt
1 tablespoon of dijon mustard
2 tablespoons of cider vinegar
1 teaspoon of brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon of salt
1 tablespoon of regular oil
Add 6 chicken drumsticks and moosh it all around so the drumsticks are totally covered by the yogurt mxiture. Let sit at least an hour but optimally four hours.
At the end of four hours, heat the oven to 450, get 2 cups of panko into a plate. Shake the excess yogurt off the drumsticks but keep enough on so the panko can stick. Dredge the drumsticks until thoroughly covered in panko. Place the drumsticks on a cookie sheet covered with greased aluminum foil. Bake for 35 minutes until golden brown.