Low Carb & Keto Friendly Buttermilk Chicken Drumsticks
These oven roasted buttermilk chicken drumsticks are juicy, tender and full of flavor without the calories and carbohydrates. Usually if you are using a store bought sauce from a bottle they are packed with sneaky carbohydrates and sugars. Buttermilk is very low in carbs and actually helps tenderize the meat before cooking! Plus, it just tastes delicious and that’s a win in itself.
How Long Can You Leave Chicken In Buttermilk?
My recommendation is leave your chicken in the buttermilk brine overnight. If you know you want these drumsticks for lunch or dinner the next day that will leave plenty of time for the meat to tenderize. Do keep in mind that you can leave it in too long. I would not recommend leaving them for 48 hours as it can actually cause the meat to toughen. We want tender and juicy drumsticks!
How Long Do You Cook Chicken Drumsticks In The Oven?
In my experience this can vary depending on how large your drumsticks are. Mine were pretty beefy so it took a little bit longer than it might for smaller ones. When all else fails, I highly recommend investing in a meat thermometer. It can come in handy when you want to check the internal temperature of your meat to make sure it’s been cooked properly.
What Do You Eat With Buttermilk Chicken?
For me, it doesn’t get much better than a side of mashed potatoes. I would highly recommend my recipe for loaded mashed potatoes. They are so good I could eat them every day! If you want something on the lighter side a salad or corn on the cob are great options too.
Can You Freeze Buttermilk Marinated Chicken?
Yes you can! My advice is to not freeze it with the remaining sauce leftover though. It can get a bit messy and doesn’t need it to be reheated later. I recommend using a large freezer ziploc bag. Make sure there is no air left in the bag before storing in the freezer. It should keep well for up to 60 days.
Oven Roasted Buttermilk Chicken Drumsticks
- Ziploc Bags
- Cast Iron Skillet
- Basting Brush
- Meat Thermometer
- 7-8 Chicken Drumsticks
- 1 1/2 Cups Buttermilk
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Kosher Salt (Enough To Cover All The Drumsticks Well)
- Fresh Parsley (For Garnish)
- The night before or the morning of, you will want to marinate the chicken in a ziploc bag with the buttermilk and spices. Keep in the refrigerator until 30 minutes before you plan on placing them in the oven.
- Preheat the oven to 400 degrees fahrenheit. While the oven is preheating grab an oven safe cast iron skillet, spray with pan spray and then add the chicken. You do not need to dump all the buttermilk mixture into the pan. I advise you to grab the chicken drumsticks individually and then brush them with additional mixture before placing them in the oven.
- Roast in the oven for 20 minutes on the middle rack. At the end of the 20 minutes, rotate the skillet to help brown the chicken evenly. Then roast for another 15 minutes. If you feel like the chicken is starting to look done before the 35 minutes is up, check the largest piece of chicken with a meat thermometer. The internal temperature should be 165 degrees fahrenheit for it to be safe to eat.
- Rinse and chop the fresh parsley while the chicken is in the oven. When the chicken is done sprinkle with parsley before serving.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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