Oven-Fried Chicken Drumsticks Recipe
Oven-Fried Chicken Drumsticks Recipe photo by Taste of Home
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Oven-Fried Chicken Drumsticks Recipe

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4.5 33 35
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This fabulous recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it's been lightened up and not even fried! — Kim Wallace, Dennison, Ohio
TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.
MAKES: 4 servings


  • 1 cup fat-free plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 8 chicken drumsticks (4 ounces each), skin removed
  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Olive oil-flavored cooking spray

Nutritional Facts

2 chicken drumsticks: 227 calories, 7g fat (1g saturated fat), 81mg cholesterol, 498mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


  1. In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Preheat oven to 425°. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180°. Yield: 4 servings.
Originally published as Oven-Fried Chicken Drumsticks in Taste of Home June/July 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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rwippel User ID: 4262008 257027
Reviewed Nov. 20, 2016

"These are excellent!!! I've made them several times and they turn out perfect every time. I love the crunch of the breading on the chicken!"

Peege User ID: 106716 200280
Reviewed Sep. 29, 2014

"I made this recipe three times to make sure I wasn't making this recipe wrong. Each time it turned out the same, terrible. The outside never browns and the flour coating remains on the chicken making it look unpalatable."

[email protected] User ID: 1889681 200767
Reviewed Sep. 28, 2014

"We enjoyed the chicken had to cook just a bit longer I put the cover back over it so it would steam abit longer l removed cover turned the chicken back over to take away a little of the wetness. Back in the early 1970`s l thought of doing the chicken differently l have always wanted to do something with Corn Flakes so l did and it was Delish!!! On another day the kiddies wanted a snack with Chips and Dip l just happen to get into the fridge notice the chicken I was going to fix for dinner I took the Potato Chips and crumbled up fine!!! Now I have My Own Hand Written 2 Oven Baked chicken Recipes!!! Thanks for the Recipe Very Delish !!! One day I will give out My Blueberry/Cherry CheeseKake I have to take it to all the Family Gatherings !!! May God Bless, auntbea09"

TasteOfHome_Food_Editor User ID: 7103587 200766
Reviewed Sep. 26, 2014

"You are correct rebelwithoutaclue that the USDA lowered their safe-cooking temperatures of poultry to 165°. However, there are cases where we felt chicken legs and thighs were more palatable when cooked to a higher temperature and this was one of those cases. At 165, the juices were still running pink and the meat itself was still a little tough. While it was safe to eat, we preferred it cooked to 175° - 180°. With chicken breasts we agree with you wholeheartedly that 165° is the ideal temperature to cook it to. We're glad you liked the recipe though. It really is a great and easy recipe."

rebelwithoutaclue User ID: 4288906 199248
Reviewed Sep. 26, 2014

"This would be much better if you did not pay attention to the recommendation to take the internal temp to 180 degrees. 165 degrees is now the new (2006) USDA approved temp for chicken and turkey. Just that one adjustment will make a big difference in all your poultry cooking. Only change I made was to use APF instead of wheat flour. Will make this again for sure."

Kevin444 User ID: 5497724 200279
Reviewed Sep. 18, 2014

"Very good - and easy. Will make this again. May try chicken thighs next. Thanks"

homemadewithlove User ID: 4311884 127751
Reviewed Sep. 17, 2014

"I made with GF brown rice flour and cornmeal instead for gluten free hubby. Moist and tender!"

cookiemonster11 User ID: 7934063 153269
Reviewed Sep. 7, 2014

"very moist and delicious! easy to make...."

4cheezballz User ID: 7880732 139802
Reviewed Sep. 1, 2014

"Made this with almond meal instead of WW flour & chicken tenders...was delicious! My kids were pleasantly surprised at just how flavorful they were considering, it's boring healthy stuff haha & baked, not fried. Definitely try it, you'll like it."

duckmichelle User ID: 7095674 196606
Reviewed Aug. 25, 2014

"Has anyone used regular flour instead of the whole wheat? Somehow that just doesn't sound good on (oven) fried chicken."

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