Crispy buttermilk chicken drumettes with Ranch dressing
We marinate free-range drumettes in buttermilk scented with rosemary and garlic overnight for tenderness.
We then mix panko breadcrumbs, chopped herbs and toasted ground spices. The chicken and the crumbs are packed separately for you to 'shake and bake' at home.
The Ranch dressing is made by blending mayonnaise, sour cream, chives and dill with a splash of buttermilk.
Preheat oven (FF) to 200 degrees and line a baking tray with baking paper.
Remove the sachet of Ranch dressing from the crumb mix.
Empty the crumbs into the bag of chicken and shake well for a minute till the drumettes are well coated.
Place the crumbed drumettes on the baking tray, spray or drizzle with oil and cook for 35-40 minutes or until chicken is cooked and golden brown.
Serve with Ranch dressing.