Oven-Fried Chicken Drumsticks Recipe
- 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
- In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Oven-Fried Chicken Drumsticks(19)
Sort By :
Excellent recipe. My family loves it. I use chicken thighs too. They always turn out delicious!
was kind of spicy and just an "ok" recipe
Thank you Kim for the recipe. I'm not crazy about drumsticks (reminds me of when I had to pluck & gut chickens), I used boneless, skinless chicken breasts. I did everything else in the recipe as stated. I liked using the Greek yogurt. It stayed on the chicken without becoming runny. The garlic was not over powering (don't tell my husband it was in there, he's not a
garlic lover). I will make this again and was thinking about using it for fish. Any comment on that?
My family is not big on drumsticks, but since they are more affordable and our finances are stretched right now, I thought I would try this recipe. I have a very picky eater and a not so picky eater, so this was a risky recipe to try. I took the risk and this was a hit! I couldn't believe that my picky eater loved this! I will definitely make this again. I followed the recipe exactly, but next time, I may use regular yogurt since the Greek one is so expensive. Our family is also Gluten Free, so I used brown rice flour instead of the wheat flour and it worked just fine as a substitute. Really good recipe.
This was very tasty, but it's quite a bit more work than baked chicken with the skin on, which I do quite often. I appreciate that it is not as greasy as true fried chicken! The amount of spices is also perfect. I will make this again when we have a group over because it can be baking when people arrive.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Chicken >
- Chicken Dinner Recipes >
- Chicken Main Dishes >
- Chicken Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Diabetic Dinner Recipes >
- Diabetic Recipes >
- Dinner Recipes >
- Fried Chicken Recipes >
- Low Carb Dinner Recipes >
- Low Carb Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Oven-Fried Chicken >
- Subscriber-Exclusive Baking Recipes >
- Subscriber-Exclusive Chicken Dinner Recipes >
- Subscriber-Exclusive Chicken Recipes >
- Subscriber-Exclusive Comfort Food Recipes >
- Subscriber-Exclusive Diabetic Recipes >
- Subscriber-Exclusive Dinner Recipes >
- Subscriber-Exclusive Low Carb Recipes >
- Subscriber-Exclusive Low Fat Recipes >
- Subscriber-Exclusive Taste of Home Magazine Recipes >
- Taste of Home Magazine Dinner Recipes >
- Taste of Home Magazine Recipes >