Island Chicken Drummies

prep: 15 minutes
cook: 20 minutes

makes 12 drumsticks, about 6 servings

you’ll need…
½ cup brown sugar
1 tablespoon thyme
1 tablespoon red pepper flakes
2 teaspoons allspice
1 teaspoon garlic powder
1 teaspoon mustard powder
½ teaspoon cloves
12 chicken drumsticks
1 cup barbecue sauce
2 tablespoons orange marmalade

let’s get to it…
Line two large rimmed baking pans with foil. Coat each with cooking spray. Place oven racks in middle part of oven. Heat oven to 450°F.
Blend brown sugar, thyme, red pepper flakes, allspice, garlic powder, mustard powder and cloves in a blender container. Turn blender on low and slowly increase speed to high. Pulse blender on high for 10 seconds or until thoroughly mixed. Pour spice blend into a Ziploc® Brand Sandwich Bag or an 8-ounce Ziploc® Brand Container; set aside.
Place 4 drumsticks in a Gallon Ziploc® Brand Freezer Bag. Pour ¼ of the spice blend into the bag. Shake until coated. Remove drumsticks and place on baking sheet. Repeat with remaining drumsticks. Bake for 20 to 30 minutes or until cooked through.
Heat barbecue sauce and marmalade in a small saucepan on medium heat for 5 to 7 minutes, stirring constantly. Serve with cooked chicken drumsticks.

Cook’s Tip: Keep it neat! Wrap the ends of the drumsticks with a colorful napkin before placing drumsticks on a large serving tray.

bon appétit inspired Skillet-Fried Chicken

prep: 3 hours
cook: about an hour
serves: 6

you’ll need…
• 2 tablespoons kosher salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
• 2 cups buttermilk
• 2 large eggs
• 3 1/2  cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil (for frying)
• special equipment:
A deep-fry thermometer

let’s get to it…
Whisk 1 tablespoon of the salt, 2 teaspoons of the black pepper, the paprika, cayenne pepper, garlic and onion powder together in a small bowl.  Rub the chicken with the spices in a medium bowl. Cover and chill for at least 3 hours (you can also let it sit overnight).

Rest the chicken out of the refrigerator for 1 hour before cooking. Set a wire rack inside a large rimmed baking sheet lined with foil.

Whisk the buttermilk and eggs in a medium bowl. Whisk the flour, the cornstarch, remaining 1 tablespoon of salt, and remaining 1 tablespoon of pepper in  in a 9x13x2″ baking dish (like a lasagna pan).

Pour the oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not a nonstick pan) to a depth of ¾-inches. Prop up the deep-fry thermometer (or clip it to the side of the pan) in the oil so the bulb is submerged. Heat the oil over medium-high heat until thermometer hits 350°F.

Dip the chicken in the buttermilk mixture one piece at a time, allowing the excess to drip back into the bowl. (I like to use one hand for wet ingredients and one hand for dry ingredients.)

Dredge the chicken piece in the flour mixture and shake off the excess. Place several pieces of the chicken in the skillet (don’t crowd the pan!). Fry the chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°F–325°F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Remove the chicken from the skillet, allowing excess oil to drip back into skillet and place on the wire rack. Repeat as directed until the chicken is cooked. Cool for 10 minutes before diving in!