Tender Chicken Drumsticks in Milk
Tender Chicken Drumsticks in Milk turn out golden brown, flavorful and juicy. Little effort, short prep time, and pantry staples, Perfection!
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
Please be advised that calorie counts are estimations. Individual variations in preparation may affect nutritional values.