Today I am sharing a budget-friendly, family favorite: Tender Chicken Drumsticks in Milk. This great chicken recipe is perfect for busy days. Marinating overnight, these drumsticks turn golden brown, juicy, and flavorful. It requires very little effort, very few minutes of prep time, and uses pantry staples.
When to Make this
Ideal for those days when you don’t want to be spending too much time in the kitchen. Plan for the 12-hour marinade and 30 minutes at room temperature before baking in a preheated oven. I am sure the whole family will enjoy!
And if you want more easy chicken recipes don’t forget to try our Crispy Air Fryer Chicken Burger, Juicy Air Fried Chicken Breasts, Brazilian Chicken Stroganoff (Estrogonofe de Frango) and Ultimate Chicken Parmigiana (just like Mario’s)
Table of Contents
Equipment
- Large bowl
- Plastic wrap or airtight container
- Baking dish
- Small saucepan
- Instant-read thermometer
Ingredients
- 1 kg chicken drumsticks
- 1 cup milk
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- Herbs of your choice (I used an Italian seasoning blend, but, sage, marjoram, or rosemary would also be good choices)
- 3 garlic cloves, minced
- ½ teaspoon hot paprika
- ¼ teaspoon ground cinnamon
- Black pepper
- Salt
Directions
- Mix milk and lemon juice, and wait for 15 minutes.
2. Put chicken drumsticks in a bowl. Sprinkle salt, black pepper, and the rest of the ingredients on them. Mix everything really well.
3. Add the curdled milk (the milk and lemon juice mixture), mix again, cover the bowl, and put it in the fridge overnight.
4. Before you bake the chicken, let it sit outside the fridge for 30 minutes.
5. Preheat the oven to 200°C. Put the chicken in an oven-safe baking dish, pour the marinade (the mixture in the bowl), and use a meat thermometer to make sure it cooks just right.
6. Carefully take out the pan. Pour the liquid that is in the bottom of the pan into a small saucepan. ( If you prefer you can also use a strainer to separate any bits).
7. Put the chicken back in the oven for 20 minutes until golden brown. Watch it closely! ( As a reminder chicken’s internal temperature should be at a minimum of 165 °F (73.9 °C) as measured with a food thermometer)
8. While that’s happening, cook down the liquid you saved in the saucepan.
9. Pour the reduced sauce over the chicken and let it sit in the turned-off oven for 5 minutes. Enjoy your tasty chicken!
Storage
Keep any leftovers in an airtight container in the fridge for 3-4 days
How to serve/ Parings:
These mouthwatering chicken drumsticks go well with a variety of side dishes. My favorite would be mashed potatoes but here are all of my suggestions:
- Mashed Potatoes: Creamy mashed potatoes are the perfect comfort food to pair with your succulent chicken.
- Steamed Vegetables: Try simple steamed vegetables like broccoli, carrots, or green beans for a healthy and colorful side.
- Rice: Fluffy white rice or a fragrant pilaf can complement the flavors of the chicken.
- Salad: A crisp green salad with your favorite veggies adds a refreshing element to the meal.
- Bread Rolls: Soft dinner rolls or crusty bread are great for soaking up the flavorful juices.
Variations
If you prefer, you can make this recipe using chicken thighs instead of drumsticks and/ or use different herbs than the ones I have used here.
Troubleshooting
If the chicken is not golden brown, give it a few more minutes in the oven, or try to broil it. I just recommend watching it like a hawk if you turn your broil function on. Do not step away or you might burn your whole dinner. Adjust cooking times based on your oven’s performance.
Tender Chicken Drumsticks in Milk
Equipment
- large bowl
- Plastic wrap or airtight container
- Baking dish
- Small Saucepan
- Instant-read thermometer
Ingredients
- 1 kg chicken drumsticks
- 1 cup milk
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- Herbs of your choice I used an Italian seasoning blend, but, sage, marjoram, or rosemary would also be good choices
- 3 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- Black pepper
- Salt I used 1 tablespoon, but adjust according to your personal preference.
Instructions
- Mix milk and lemon juice, and wait for 15 minutes.
- Put chicken drumsticks in a bowl. Sprinkle salt, black pepper, and the rest of the ingredients on them. Mix everything really well.
- Add the curdled milk (the milk and lemon juice mixture), mix again, cover the bowl, and put it in the fridge overnight.
- Before you bake the chicken, let it sit outside the fridge for 30 minutes.
- Preheat the oven to 200°C. Put the chicken in an oven-safe baking dish, pour the marinade (the mixture in the bowl), and use a meat thermometer to make sure it cooks just right.
- Carefully take out the pan. Pour the liquid that is in the bottom of the pan into a small saucepan. ( If you prefer you can also use a strainer to separate any bits).
- Put the chicken back in the oven for 20 minutes until golden brown. Watch it closely! ( As a reminder chicken’s internal temperature should be at a minimum of 165 °F (73.9 °C) as measured with a food thermometer)
- While that’s happening, cook down the liquid you saved in the saucepan.
- Pour the reduced sauce over the chicken and let it sit in the turned-off oven for 5 minutes. Enjoy your tasty chicken!
Notes
Nutrition
FAQ
While the recipe is tailored for drumsticks, you can experiment with boneless cuts, adjusting cooking times accordingly.
For best results: optimal flavor and tenderness, it’s recommended to stick to the marination time.
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Claudia
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