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Oven-Fried Chicken Drumsticks

Name: Oven-Fried Chicken Drumsticks
Prep time: 20 min
Cook time: 40 min
Total time: 60 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

38 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + marinating Bake: 40 min.

Makes

4 servings

This fabulous recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it has been lightened up and is not even fried! — Kim Wallace, Dennison, Ohio

Oven-Fried Chicken Drumsticks Recipe photo by Taste of Home

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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

In a large bowl or dish, combine yogurt, mustard and garlic. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight.
Preheat oven to 425°. In another bowl, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, 1 piece at a time, to flour mixture; toss to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 170°-175°.

Nutrition 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

Click stars to rate

Average Rating:

Shaka21
Jul 7, 2020
Bland chicken and goopy, salty coating tasting mostly like mustard. Very disappointing!
Rose
Jul 5, 2020
No comment left
jackraul
May 23, 2020
Great recipe, used AP flour and it was wonderful. My husband loved it better than fried. A keeper for sure. JacknRaul
Sharon
Jun 10, 2018
We really enjoyed this chicken! Made a triple batch. Added corn meal to the coating mixture. So easy to make, and very delicious! Ours took about an hour to bake, as they were on the large size. Will definitely make again!
K
Mar 12, 2018
5 Stars (don't see the 'stars' to click). GREAT taste and crunch. Made this with boneless skinless chicken thighs and tried chicken wings as well. Bought a brand name of frozen chicken wing pieces to try this on. I removed the skin and fat (lots of it) and prepped along with the thighs. After mixing the dry ingredients, I thought it wouldn't be enough so I doubled the recipe. I was wrong. After shaking the chicken it was obvious there was plenty left and after cooking could still see some of the dry ingredients on the chicken. It didn't affect taste, though. LOVED the outcome for both. I didn't have wire racks to put them on so I greased a broiler pan and used that. Was ok, but some of them 'stuck' to the pan. Definitely will do this again and get the wire racks as well.
Wintere
Jul 30, 2017
Absolutely love this recipe!! It has become our favorite to have at least every other week. My husband loves them, he even likes the left overs (if any, lol) cold for lunch the next day. Thank you for a great way to have fried chicken.Update: 5/29/18 Have been making now for almost a year. It is the only fried chicken recipe I use!!! I wanted to share some changes that have taken this from delicious to AMAZINGLY DELICIOUS. It is so easy to edit to your taste. No changes to the yogurt mixture. Increase flour to 1 cup, use "smoked paprika", 3 TBS Plain Panko breadcrumbs, 3 TBS grated Parmesan, 1 TBS Cornmeal, 1/2 tsp curry powder, 1 TBS Baking Powder, salt and pepper to taste. Talk about crunchy!! YUM!
maria_pearson
May 27, 2017
No comment left
rwippel
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!
Peege
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.
beajbutterfly
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