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It’s been one of those days. I need fried chicken and mashed potatoes. ‘Nuff said.

1.5 pounds of chicken drumsticks (6 pieces, skin on)
1/3 cup of any glute-free flour blend (or just rice flour, really)
1.5 teaspoons of salt
1 teaspoon of paprika
1 teaspoon of garlic powder
1/2 teaspoon of fresh cracked black pepper
scant 1 teaspoon of hot curry powder (or regular)
3 tablespoons of butter

I almost always have a pack of drumsticks from Trader Joe’s in my freezer, only $1.49 per pound! Much cheaper than any other part of the chicken (less healthy, I know), but great for just about any recipe. I throw them in my crock pot all the time, and shred the chicken when done.

Ok, preheat your oven to 450, wrap a rimmed sheetpan in tin foil, and put the pan in the preheating oven. In a large ziplock bag, combine your flour and spices (you can be creative, use any spices you want, really). Pat dry your drumsticks with paper towels, and toss them (gently, or you’ll get flour in the face) in the bag, 3 at a time. Close the bag and shake ’em up. Take your pan out of the oven and set it down somewhere safe. Place your 3 tablespoons of butter on the pan and let it melt, swirling around to cover fairly evenly (with your oven mitt, it’s hot). Place your floured drumsticks on the pan, and repeat with the remaining 3 drumsticks.

photo 1 (4)

Put the pan in the oven, uncovered, and bake for about 30 minutes (rotate the pan half-way through if your oven is uneven, like mine). Remove from the oven, flip the drumsticks, and put the pan back in for another 15 minutes, until browned and cooked through.

photo 2 (4)

Commence feeding frenzy.

(Next time, I’m going to soak the drumsticks in buttermilk first. I’ll get back to you on that one.)

Update: I did this again and soaked the chicken in buttermilk first. I didn’t find the chicken to be that much different without it, so keeping dairyfree with this recipe isn’t costing you any flavor or tenderness at all, really (just as long as you don’t overcook your chicken!).