Baked Crispy Chicken Drumettes with Rosemary Honey Butter



I get asked for this recipe the most. In my house, we call this KFC (Karen’s Fried Chicken) but it’s actually not fried at all but tastes like it was. Most of my family and friends have young kids so I tend to cook these when we have people over, but it’s the adults who end up loving them the most. The chicken is easy to prepare and cooks up beautifully in the oven with a crunchy coating and juicy meat that comes away from the bone easily. The rosemary honey butter is the perfect addition and is delicious on its own, but it goes so well with the chicken. If you like things spicy, you could also add a pinch of cayenne pepper to the butter but it’s perfect for the whole family just like this. Happy eating guys! Karen x

What you’ll need:

1.5kg chicken drumettes
1 ½ tsp salt
2 cloves garlic, minced
600ml buttermilk
1 cup plain flour
1 cup rice flour
grapeseed oil, for drizzling

Rosemary Honey Butter
125g unsalted butter
2 tbs honey
1 tsp smoked paprika
1 sprig rosemary, leaves picked & finely chopped
½ tsp sea salt

What to do:

Place chicken in a large bowl and toss with salt and garlic. Add the buttermilk and mix to combine. Cover and refrigerate for 4 hours or overnight.

Preheat oven to 200°C Fan Assist.

In a bowl, whisk together the plain and rice flour until combined. Line 2 large baking trays with baking paper. Lift a piece of chicken out of the buttermilk, allowing excess to drip off, then toss in the flour to coat, shaking off excess. Transfer to baking tray and repeat with remaining chicken.

Drizzle the chicken with grapeseed oil and bake for 30-35 minutes, turning them after 20 minutes, until golden and crisp.

Meanwhile, for rosemary honey butter, place all the ingredients in a small saucepan over medium heat until melted and combined.

Serve chicken drizzled with rosemary honey butter.

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