Fried chicken is a favorite meal in just about every home in America – and abroad I would imagine. For as long as I can remember, as a child, lots of times at my maw-maw’s house for dinner after church on Sundays, we would have fried chicken, creamed potatoes and milk gravy and green beans with rolls.

Her fried chicken was the best ever. It was always fried so golden brown on the outside and moist on the inside. It had that fabulous buttermilk flavor that only she could get just right.

I don’t think I ever remember her oven frying chicken, but if she had, I can guarantee it would have been cooked to perfection. She’s been gone now for 10 years and I have to admit, every time I eat fried chicken, I think of her and miss her so much.

I don’t fry chicken because I don’t think I am very good at it, but I found this recipe in one of Miss Kay’s (Duck Dynasty) cookbooks and have vowed to keep cooking it until I perfect it. I loved it the first time and actually made no changes to it, except to add a few more seasonings.  I hope you enjoy it.

Miss Kay’s Cold Oven Fried Drumsticks

3Tablespoons butter

1/2 cup baking mix, such as Bisquick

1 teaspoon poultry seasoning

1/2 teaspoon paprika

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons garlic powder

2 teaspoons onion powder

12 drumsticks, skin removed (we like the skin on ours)

Preheat oven to 450. Pour melted butter evenly over bottom of 9×13 baking dish.

In a shallow dish, whisk together the baking mix, and all seasonings. Lightly and evenly coat each drumstick. Arrange drumsticks in a single layer in the baking dish.

Bake 40 minutes, rotating the drumsticks a quarter turn every 10 minutes with tongs so they will brown evenly on all sides.  Let cool to room temperature then refrigerate until chilled.

*Note – I don’t like my chicken cold, so I served hot and let those who like cold chicken eat it as left-overs.

Bon appétit!!