Buttermilk oven-fried chicken

Buttermilk tenderises chicken and adds a tang.

Ingredients

8 large	Chicken drumsticks (Main)
1 cup	Buttermilk
1 Tbsp	Smoked paprika
1 tsp	Crushed garlic
1 tsp	Dried thyme
1 tsp	Oregano
1 tsp	Ground cumin
1 pinch	Chilli powder
1 cup	Dried breadcrumbs

Directions

1. Place the chicken in a plastic bag and add the buttermilk paprika, garlic, thyme, oregano, cumin and chilli powder. Move it around so the chicken is well coated. Refrigerate for 1 hour or up to 24 hours.
2. Preheat the oven to 170°C. Lightly oil a large baking pan.
3. Remove the chicken from the buttermilk, shaking off any excess. Dip one drumstick at a time into the breadcrumbs ensuring it is well coated. Place in the roasting pan leaving plenty of space between each drumstick.
4. Bake for about 50 minutes, turning each piece over carefully halfway through cooking.

More of Jan's dairy dishes

• Pea, spinach & mascarpone soup
• Labna