- 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 165°. Yield: 4 servings.
Reviews forOven-Fried Chicken Drumsticks
"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."
"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."
"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. FOOD EDITOR-TASTE OF HOME...the old adage that you should wait till the juices run clear is not always accurate. Many occasions my juices run clear and the chicken is not totally cooked. Technology etc. has come along way since folks blindly repeated that saying. chicken is done when it is done. I use cooking time only as a guide to preparing other side dishes. Whether it is white meat or dark meat, when it hits 165 degrees internal, it's done. Pull out the white and let the dark continue, if that is the issue. But 175-180 degrees internal will result in dry chicken like the old days."
"I made with GF brown rice flour and cornmeal instead for gluten free hubby. Moist and tender!"
"very moist and delicious! easy to make...."