Yields
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Chicken drumsticks, raw with bone and skin (to cooked edible meat): 49%
Pre-Preparation
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Thaw chicken under refrigeration at 41°F or less.
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Prepare 2 bins of flour:
a. The first bin has half the flour and salt needed in the recipe.
b. The second bin has the remaining flour and salt, plus all other spices. -
Preheat oven to 350°F.
Preparation
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Coat chicken in the first flour-and-salt bin; dust off excess.
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Dip in buttermilk.
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Coat in the second flour-and-spice bin.
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Place on sheet pans and spray with canola oil to coat each drumstick completely.
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Bake at 350°F for about 25 minutes, or until the internal temperature reaches 165°F. Do not open the oven to spray during cooking.
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Serve immediately.
Serving
Serving size = 1 drumstick
Disclaimer
Crediting of the meat/meat alternates is dependent on the weight of the raw product. Please work with the vendor to determine crediting for the product used.
