- 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.
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
"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."
"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."