Description
Homemade shake and bake chicken gets dry brined for added crispiness. The poultry rub gives this turmeric chicken just the right amount of flavor, so no sauce is even needed. An easy weeknight dinner that the whole family will love.
Ingredients
- 5 pounds Large Chicken Drumsticks
- 2 Tablespoons Olive Oil
- 2 drops Turmeric Essential Oil
- 4 Tablespoons Dried Minced Onion
- 1 Tablespoon Paprika
- 1 Tablespoon Ground Sage
- 2 teaspoons Garam Masala
- 1-½ teaspoon Garlic Powder
- 1 teaspoon Brown Sugar
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
Preparation
Pat clean chicken with paper towels to remove any excess moisture. Thoroughly whisk the turmeric essential oil into the olive oil and rub onto each drumstick, making sure to coat all surfaces. Set aside.
Add the remaining ingredients to a gallon zip-lock bag and shake to mix well. Add half of the chicken drumsticks to the bag and shake well until the meat of coated all over. Repeat with the remaining chicken drumsticks.
Place the chicken drumsticks on a sheet pan fitted with a wire rack. Refrigerate the chicken for a minimum of 8 hours, uncovered. (Letting the chicken chill while uncovered will dry out the skin slightly, causing it to crisp better when baking.)
Preheat oven to 375 degrees F. Transfer the sheet pan with the chicken to the oven, wire rack and all, for 35 minutes or until a meat thermometer registers 170 degrees F. Remove from the oven and allow the chicken to rest for 5 minutes before plating. Serve with a side of red quinoa and rice blend with chopped fresh cilantro for garnishing.
