Crispy Buffalo Chicken Drumsticks with Ranch Dressing
Watch the recipe video here
Prep Time: 30 minutes
Marinating Time: 12 to 24 hours
Oven Time: approx. 10 minutes to broil, 30 – 40 minutes to bake
Makes: 10 to 14 drumsticks and 2 cups of ranch dressing
For the Ranch Dressing
♦ ½ cup sour cream
♦ ½ cup mayonnaise
♦ 1 teaspoon Dijon mustard
♦ 1 teaspoon red wine vinegar or apple cider vinegar
♦ ¾ teaspoon Kosher salt
♦ 1 heaping Tablespoon chopped fresh chives
♦ 1 Tablespoon chopped fresh dill
♦ fresh cracked black pepper, to taste
♦ scant 1 cup heavy cream or whole milk, or a combination of both
For the Buffalo Chicken Buttermilk Brine
♦ 32 ounces (1 quart) 2% buttermilk
♦ 2 teaspoons Kosher salt
♦ 10 to 14 chicken drumsticks
For the Buffalo Chicken Coating
♦ 1 Tablespoon vegetable oil
♦ 1 Tablespoon smoked paprika
♦ 1 Tablespoon Dijon mustard
♦ 1 Tablespoon honey
♦ 1 teaspoon dried thyme
♦ 1 teaspoon red wine vinegar or apple cider vinegar
♦ ¾ teaspoons Kosher salt
For the Breadcrumb Coating
♦ 2 cups Panko breadcrumbs
♦ 4 tablespoons regular, salted butter, melted
For the Buffalo Sauce
♦ 4 tablespoons regular, salted butter, melted
♦ 4 tablespoons hot sauce
♦ cayenne pepper, if desired
Combine all of the Ranch Dressing ingredients except the cream/milk (I use a 2 or 4 cup measuring cup for this). Whisk in the cream/milk until thoroughly combined. The dressing should be slightly thin because it will thicken as it sits. If you would like to make blue cheese dressing, simply crumble about 1/2 cup of your favorite blue cheese into the dressing and mix thoroughly. Refrigerate overnight.
In a large bowl, combine the buttermilk and salt, then add the chicken. Mix thoroughly and then cover the bowl with plastic wrap and refrigerate for at least 12 hours or overnight.
Remove the chicken from the buttermilk and place it on some folded paper towels to drain. Cover a baking sheet with aluminum foil and place a wire rack on top. Pat the chicken drumsticks dry with a paper towel, one at a time, and place them on the prepared wire rack.
Turn on your oven broiler to high. In a medium sized bowl, combine the Breadcrumb Coating ingredients and set aside. In a small bowl, combine the ingredients for the Buffalo Chicken Coating and set aside.
Place the chicken drumsticks under the broiler on the middle rack of the oven and carefully brown the skin. Protect your hands with some kitchen gloves and use a pair of tongs to rotate the chicken pieces. Continue this process until all sides of the skin are nicely browned. Remove the chicken from the oven and set the temperature to 375 degrees.
Once the chicken has cooled enough so that it can be handled, gently brush the outside of each piece with the buffalo chicken coating. Make sure to coat all sides and the top of the drumsticks with a thin layer of the sauce.
Place a drumstick in the Panko breadcrumb mixture and press the crumbs onto all sides of the chicken, then place it back on the wire rack. Repeat with the remaining drumsticks and then bake them in the 375-degree oven for 30 to 45 minutes. The cooking time will depend on the size of the drumsticks - just be sure not to burn the breadcrumbs.
While the chicken is baking you can combine the ingredients for the Buffalo sauce and set it aside.
Remove the chicken from the oven and serve with the Buffalo sauce and ranch dressing. Be sure not to drizzle the sauce over the chicken in advance or it can make the crispy coating a bit soggy. Tip: these drumsticks freeze really well. Wait until they cool off, wrap them in plastic wrap and put them into a storage container. To reheat from frozen: bake in a 350 degree oven for 30 minutes - no need to defrost them. Enjoy!
