Spicy Panko-Crusted Chicken Drumsticks with Buttermilk Dip

Instructions

1. 1

   In a large bowl, dissolve 60g Morton iodized salt in 2 liters of water to make a brine. Add the 8 chicken drumsticks and refrigerate for at least 1 hour (up to 4 hours).

2. 2

   Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper and place a wire rack on top.

3. 3

   In a shallow bowl, combine 200g all purpose flour and 10g baking powder.

4. 4

   In a second bowl, whisk together 240ml buttermilk and 2 large eggs until smooth.

5. 5

   In a third bowl, mix 180g panko breadcrumbs, 2 teaspoons crushed red pepper, 1 teaspoon dried oregano, and 1 teaspoon garlic powder.

6. 6

   Remove the drumsticks from the brine, rinse under cold water, and pat dry thoroughly with paper towels.

7. 7

   Dredge each drumstick in the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, then coat thoroughly in the panko breadcrumb mixture, pressing gently to adhere.

8. 8

   Arrange the coated drumsticks on the prepared rack. Lightly spray or brush with oil for extra crispiness.

9. 9

   Bake in the preheated oven for 35-40 minutes, turning once halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature should reach 75°C/165°F).

10. 10

    Serve hot with extra buttermilk as a dip, if desired. Enjoy your Spicy Panko-Crusted Chicken Drumsticks!