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Oven-Fried Buttermilk
Chicken Drumsticks

8 chicken drumsticks
2 Tbsp. spicy red seasoning
1 bay leaf
1 tsp. hot sauce
1 quart  buttermilk
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. butter

In a lidded plastic container large enough to hold the drumsticks, combine the seasoning, bay leaf, hot sauce, and butter. Stir well. Add chicken, turn to coat, cover with lid, and refrigerate for several hours or overnight. When ready to cook chicken, preheat oven to 400 F. Remove chicken from refrigerator. Drain chicken in colander (do not rinse); pat dry with paper towels. Place flour, salt, and pepper in plastic, sealable one-gallon size bag. Add chicken drumsticks in batches and shake bag thoroughly to coat. Put butter in roasting pan and place in hot oven. When butter is melted and pan is hot, add chicken, skin side down, to pan. Place chicken in oven and cook for 20 minutes. Lower oven temperature to 350 F, turn drumsticks, and cook another 20 minutes until cooked through. Remove cooked drumsticks to a paper towel-lined plate to drain. Serves 4.

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