Ingredients:
chicken drumsticks
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon sea salt 1 teaspoon ground cumin
1 tablespoon maple syrup
Directions:
Place the chicken drumsticks in a large freezer bag, and add the buttermilk mixture and seasonings.
Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
Drizzle 1-2 tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
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