Yield: 4-6 servings of chicken drumsticks, 3-5 turkey drumsticks





8 chicken drumsticks or 4 turkey drumsticks


1 tablespoon unsalted butter


2 – 3 cups buttermilk



Flour Dredge


1 cup flour


1 teaspoon paprika


1 teaspoon dried thyme


1 teaspoon salt


1 teaspoon pepper


1 teaspoon pressed or grated garlic


½ teaspoon red pepper flakes





Place the drumsticks to large bowl. Cover the drumsticks with buttermilk. The amount of buttermilk will depend on the size of the drumsticks.


Cover the bowl and place in the icebox overnight.


Preheat oven to 425°F.


Place butter in the bottom of a large casserole dish.


Place casserole dish in the oven until the butter melts. Do not brown butter. Takes just a couple of minutes.


When butter is melted, remove from oven and place on a hot pad.


Place dredge ingredients in a large bowl and whisk to combine thoroughly.


Remove drumsticks from icebox.


Pick up a drumstick and allow excess buttermilk to drain off.


Place drumstick in the flour mixture and rotate to cover all of it. Gently shake to allow any excess flour to drop off.


Place drumstick in casserole dish.


Repeat dredging process with all of the remaining drumsticks. Do not allow drumsticks to touch each other in the casserole dish.


Place casserole dish in the oven and bake for 40-55 minutes.

The size of the drumsticks will determine the cooking time.

The internal temperature of the drumsticks should reach 165°F.


Plate and garnish as desired.