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
- 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.
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.
Reviews for Oven-Fried Chicken Drumsticks
"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!"
"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."
"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"
"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."
"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."
"Very good - and easy. Will make this again. May try chicken thighs next. Thanks"
"I made with GF brown rice flour and cornmeal instead for gluten free hubby. Moist and tender!"
"very moist and delicious! easy to make...."
"Has anyone used regular flour instead of the whole wheat? Somehow that just doesn't sound good on (oven) fried chicken."
"My husband loves this--- and he's pretty hard to please!"
"Is is necessary to use Greek yogurt, or can regular yogurt work? Thanks"
"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 agarlic 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."
"I really liked the marinade for this chicken and will use it again in the future, I just need a little more cruch to make it more like fried chicken. When making this again I think I will add panko (maybe roll in panko prior to putting into powdered mixture), and will experiment with using other pieces of the chicken as well...thigh, breast..."
"I've tried other oven "fried" chicken recipes and always been disappointed, but this one was finally a winner! Juicy on the instead but crispy on the outside. My kids loved them so much that they fought over the last drumstick."
"This recipe was ok, but definitely not my favorite way to make fried chicken."
"OMGoodness, this chicken sounds wonderful! Am saving recipe which will fit into my **diabetic friendly** category. Thank you for sharing, Kim!!"
"Definitely a keeper! I used boneless breast tenderloins instead of drumsticks. I was a little worried that the baking time would be too long for them, but 40 minutes turned out to be perfect. The coating is perfectly crispy, and the yogurt marinade flavors the meat excellently. It's fast and easy and the results are as good as frying. I'm looking forward to making this again!"
"This recipe is a keeper! They even came out looking just like the picture! I used thighs because that was what I had on hand. They were crispy on the outside (top) and moist on the inside. I thought they might taste too much of the garlic in the marinade, but the flavor from the marinade and in the flour coating was just perfect. My only problem was that the bottoms were not crispy. I think that I needed to use a higher rack, so that more heat could get to the bottom. Also, I think I'll spray the bottom with cooking spray to see if that will make a difference. Another thing I could try is turning them over after about 30 minutes. (Suggestions welcomed.) Even though they were a little soggy on the bottom, I enjoyed every morsel."
"My family loved this!! The coating stayed crispy, even on the bottom, and the chicken was moist on the inside. I will probably add a little salt to the marinade, and omit it from the coating next time, but I will definitely make this again"
"I LOVE the idea of marinating in yogurt! We made this with boneless chicken breasts, so it didn't turn out as juicy as it would have if we would have used bone-in. But the flavor and crunchiness of the crust was excellent."
"Made this with bone in breasts because that's what we had on hand. Marinated for maybe two hours before baking and it was delicious and nice and crunchy. I also added some garlic powder to the flour mixture. Definitely a repeat!"
"When I made this recipe I did not have yogurt so I just used milk instead. It still turned out great! My sister and nieces came over to eat that night. My little nieces are picky eaters sometimes, so once I told them it was "picnic chicken"... I made that name up... they ate it all. I would try this again; however, next time with yogurt!"
"I liked it---it did take longer than 45 minutes. Mine didn't look quite as nice as the photo, but I'll make it again."
"I had my doubts- and purchased whole wheat flour for the first time!! Loved it!!"
"We tried this recipe tonight and it was delicious! For some people, you may want to use less pepper, but I like the taste of pepper. Also, we baked it for nearly an hour because it wasn't quite done at 45 minutes (but maybe I didn't let it sit out of the fridge long enough causing the center to be too cold)Would definately make this again."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.