Community recipe
Ranch-Rubbed Chicken Drumsticks with Cornbread-Tomato Panzanella
Juicy, deeply seasoned drumsticks share the oven with golden cornbread cubes, then meet a bright tomato-and-corn salad and a cool, herby ranch-style dressing. Toss the crunchy cubes in just before serving so they soak up the tangy juices without losing all their crisp edges. Use plain, fully baked cornbread from the bakery or grocery store.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 8 chicken drumsticks, patted dry
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 0.75 tsp garlic powder
- 0.5 tsp onion powder
- 6 cup plain baked cornbread, cut into 1-inch cubes
- 1 tbsp extra-virgin olive oil
- 300 g cherry tomatos, halved
- 1 cup canned corn kernel, drained and patted dry
- 3 scallions, thinly sliced
- 0.33 cup mayonnaise
- 0.25 cup buttermilk
- 1 tbsp lemon juice
- 1 tsp dried dill
- 0.25 tsp garlic powder
- 0.25 tsp kosher salt
- 0.13 tsp black pepper
Make it
Instructions
- 01
Season and roast the drumsticks
Heat the oven to 425°F (220°C) and position a rack in the center. Line a rimmed sheet pan with foil; set out a second sheet pan for later. Pat 8 chicken drumsticks thoroughly dry with paper towels; do not rinse them. In a large bowl, combine 1 tbsp extra-virgin olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika, 0.75 tsp garlic powder, and 0.5 tsp onion powder. Add the drumsticks and turn until evenly coated. Arrange them with space between each piece on the lined pan. Roast for 40 minutes, then check the thickest part of a drumstick without touching bone: it should reach at least 165°F (74°C), and the meat will be especially tender around 175–185°F (79–85°C). If needed, roast for another 5 minutes and check again. | Why: Dry skin and ample space encourage browning, while the thermometer confirms safe doneness.
- 02
Toast the cornbread cubes
While the pan is roasting, cut 6 cups plain baked cornbread into roughly 1-inch cubes. Put them on the clean sheet pan, drizzle with 1 tbsp extra-virgin olive oil, and toss gently to coat. Spread into one layer. Bake at 425°F (220°C) for 12–15 minutes, turning once halfway through, until crisp at the edges and golden in spots. Set the pan aside; the cubes will continue to crisp as they cool. | Why: Toasting the cubes separately gives them crisp edges that hold up when tossed with the salad.
- 03
Mix the salad and dressing; rest and serve
In a large serving bowl, combine 300 g cherry tomatoes, halved, 1 cup canned corn kernels, drained and patted dry, and 3 scallions, thinly sliced. In a small bowl, whisk 0.33 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp lemon juice, 1 tsp dried dill, 0.25 tsp garlic powder, 0.25 tsp kosher salt, and 0.125 tsp black pepper until smooth. Pour about half the dressing over the tomato mixture and toss. When the drumsticks are done, transfer them to a platter and rest for 5 minutes. Add the toasted cubes to the serving bowl, drizzle with enough remaining dressing to lightly coat, and toss gently. Serve the salad alongside the drumsticks, with any extra dressing at the table. | Why: Dressing the vegetables first and folding in the cubes at the end keeps the salad bright and the cornbread pleasantly crisp.
