Spice rubs are for the barbecue! False! We've been developing recipes like Chile Margarita Shrimp Tacos, Cowboy Crust Cashews and this recipe for oven-fried buttermilk chicken to inspire you to think outside the BBQ when it comes to spice rubs & blends. Who would've thought that adding a spicy coffee rub to cashews, butter and brown sugar would create a symphony in your mouth? Well, this chicken is right up there and you will be singing when you take the first juicy bite! Allow the chicken to marinate in the buttermilk and rub mixture for a couple of hours. The enzymes in buttermilk act as a tenderizer and help keep the chicken juicy while it bakes. The addition of Smoky Honey Habanero rub is a sweet and spicy surprise that elevates the usual buttermilk chicken. Give it a try and let us know what you think.
1 1/4 cups flour (gluten-free all purpose or regular all purpose)
salt & pepper
Add the buttermilk and smoky honey habanero rub to a large bowl and stir to combine. Add the chicken drumsticks and toss them in the buttermilk mixture to coat. Cover with plastic wrap and refrigerate for 2 hours to overnight.
Preheat oven to 375º F. Place a wire rack over a rimmed baking dish and spray generously with cooking spray. Set aside.
Add the flour, salt and pepper to a pie dish (or other rimmed dish) and mix to combine. Remove one drumstick from the marinade and tap off excess buttermilk. Dredge in flour mixture to coat and place on prepared wire rack. Repeat with remaining drumsticks. Spray generously with cooking spray and bake for 40-45 minutes, or until juices run clear when chicken is pierced with a knife. Serve immediately.
Note: to reheat, spray a baking sheet with cooking spray and place chicken drumsticks on the sheet. Spray a little extra cooking spray on chicken and bake at 400 for 10 minutes.
Note: the chicken pictured was made using gluten-free all purpose flour mixture. It will be equally delicious using all-purpose flour of your choice.