8 chicken drumsticks, skin removed
1 cup buttermilk
¼ red ...
This recipe asks for drumsticks, but you can use whatever cut of chicken you like, although the cooking time will vary slightly. The buttermilk, which tenderises the chicken, can be found in most supermarkets. If unavailable, substitute 1 cup regular milk mixed with 1 tablespoon of lemon juice.
Put the chicken in a bowl and cover with the buttermilk. Refrigerate for at least 4 hours or overnight.
Preheat the oven to 180°C.
Put the chicken in a colander to drain the excess buttermilk.
In a large bowl ...