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

Oven-Fried Chicken Drumsticks Recipe

Publisher Photo
This fabulous Oven-Fried Chicken uses Greek yogurt to create an amazing marinade that makes this chicken incredibly moist. — 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

Ingredients

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

Directions

  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

Nutritional Facts

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

Light-Bodied White Wine

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

Reviews for Oven-Fried Chicken Drumsticks

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (12)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 18, 2014

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT