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Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks Recipe

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. YIELD: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

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.

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.

Reviews for Oven-Fried Chicken Drumsticks

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MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
beajbutterfly@aol.com 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"

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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!"

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
wasoongu User ID: 1077273 126441
Reviewed Aug. 3, 2014

"My husband loves this--- and he's pretty hard to please!"

MY REVIEW
spoiledbasher User ID: 3194367 196604
Reviewed Jul. 15, 2014

"Really good!"

MY REVIEW
dawnrosanne User ID: 1014810 140922
Reviewed Jun. 4, 2014

"Is is necessary to use Greek yogurt, or can regular yogurt work? Thanks"

MY REVIEW
vewebber58 User ID: 998755 198744
Reviewed Apr. 13, 2014

"I love chicken drumsticks anyway...my favorite part of the chicken.....and this recipe made them even better! We Love garlic and I used three cloves. The garlic taste was really there, and baking them on a rack made them crispy all over. It's a little messy, but worth the effort@"

MY REVIEW
smtreptow User ID: 7203577 200278
Reviewed Feb. 22, 2014

"Excellent recipe. My family loves it. I use chicken thighs too. They always turn out delicious!"

MY REVIEW
ahboik User ID: 6778242 200276
Reviewed Dec. 4, 2013

"was kind of spicy and just an "ok" recipe"

MY REVIEW
GrandTina User ID: 967414 198738
Reviewed Sep. 27, 2013

"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 REVIEW
zachsmama03 User ID: 2479085 153268
Reviewed Aug. 24, 2013

"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."

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 124323
Reviewed Aug. 11, 2013

"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."

MY REVIEW
molinaro.ak User ID: 7120798 127749
Reviewed Jul. 30, 2013

"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..."

MY REVIEW
kkparsons13 User ID: 6467193 126439
Reviewed Jul. 26, 2013

"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."

MY REVIEW
pamdevone User ID: 3875916 190412
Reviewed Jul. 25, 2013

"This recipe was ok, but definitely not my favorite way to make fried chicken."

MY REVIEW
Joscy User ID: 2694585 199246
Reviewed Jul. 16, 2013

"OMGoodness, this chicken sounds wonderful! Am saving recipe which will fit into my **diabetic friendly** category. Thank you for sharing, Kim!!"

MY REVIEW
cast_iron_king User ID: 1236761 139800
Reviewed Jul. 15, 2013

"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!"

MY REVIEW
JanisH. User ID: 5856072 139799
Reviewed Jul. 6, 2013

"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 REVIEW
shawnba User ID: 2581969 190409
Reviewed Jul. 5, 2013

"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"

MY REVIEW
momoflandl User ID: 5566695 200765
Reviewed Jul. 3, 2013

"My family enjoyed this recipe. I loved that it is a pretty low calorie count, 227 calories for two pieces. My kids loved it because it is "fried" chicken. Marinating in yogurt did give it a nice flavor. I also had to bake it a little longer that forty five minutes but it was well worth it."

MY REVIEW
dccookin User ID: 7162688 200275
Reviewed Jul. 1, 2013

"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."

MY REVIEW
surge4me2 User ID: 6777083 188936
Reviewed Jun. 30, 2013

"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!"

MY REVIEW
Kelly Hayes User ID: 660873 188932
Reviewed Jun. 29, 2013

"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!"

MY REVIEW
Bakerj User ID: 4200567 198737
Reviewed Jun. 22, 2013

"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."

MY REVIEW
Klups User ID: 7298444 126438
Reviewed Jun. 10, 2013

"I had my doubts- and purchased whole wheat flour for the first time!! Loved it!!"

MY REVIEW
Lissypooh628 User ID: 7290687 184629
Reviewed Jun. 4, 2013

"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."

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Wine Pairings

Light-Bodied White Wine

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