Crispy Oven-Fried Drumsticks
- SERVES
- 4
- PREP
- 15 Min
- COOK TIME
- 30 Min
We've come up with a healthier version of one of our favorite chicken recipes with this one for Crispy Oven-Fried Chicken! This is the kind of homemade "fried" chicken recipe you can feel good about feeding your family: easy, tasty, and best of all, not greasy.
What You'll Need
- 3 cups cornflake cereal, crushed
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 to teaspoon ground red pepper (see note)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free buttermilk
- 8 chicken drumsticks (about 2 pounds), skinless
- Cooking spray
- Ranch dressing (optional)
What to Do
- Preheat the oven to 425 degrees. Combine first 5 ingredients in a large resealable plastic freezer bag; seal and shake well to combine.
- Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks. Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.
- Bake 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately. Serve with Ranch dressing, if desired.
Notes
- No messy frying here! These are 'oven-fried.' The cereal gives these drumsticks their crunchy coating. Go for the 1/2 teaspoon of red pepper for more spice, but for the kiddos, you might want to stick to 1/4 teaspoon. Don't forget the ranch dressing for dipping!
- Don't forget to add a side of Southern Slaw or Classic Mashed Potatoes with this crispy chicken drumstick recipe!
- Want more ideas for how to cook your chicken drumsticks? Check out our collection of Simple Chicken Drumstick Recipes!
- If you're looking for more appetizers to serve up at a party, check out our recipes for Chicken Egg Rolls and Bite-Sized Cheese Rollups.
Read NextChicken Cobbler Pie
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 558
- Calories from Fat 111
- Total Fat 12g 19 %
- Saturated Fat 3.9g 20 %
- Trans Fat 0.0g 0 %
- Protein 52g 104 %
- Amount Per Serving % Daily Value *
- Cholesterol 214mg 71 %
- Sodium 1,139mg 47 %
- Total Carbohydrates 59g 20 %
- Dietary Fiber 1.7g 7 %
- Sugars 8.1g 0 %
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judykg 6034267
Jan 29, 2015
Can I use chicken breasts instead of drumsticks and if so how long should they be baked?
Test Kitchen Team
Jun 09, 2015
Yes, you can use chicken breasts instead of drumsticks in this recipe. The cooking time will depend on the the thickness of your chicken breasts, but it should be about 15-20 minutes for ones that are thinner and 20-25 minutes for average chicken breasts. Enjoy!
Dennis7571416
Jan 13, 2015
I need to watch my sodium intake because of health reasons. Is there any way that the nutritional information can be posted with recipe?
Test Kitchen Team
Jan 14, 2015
Hi Dennis, we're working on providing nutritional information for all of our recipes soon! In the meantime you can visit EverydayDiabeticRecipes.com for recipes with full nutritional information, or use one of the many free nutrition calculators available online. We hope this helps!
Annie Z
Jan 13, 2014
"Quite Yummy" as my 4 year old declared after two bites. It was quick, crispy and tasty. Will make it again soon.
Annie Z
Jan 13, 2014
I only gave 4 stars since I will have to make it again, because, I had to use some substitutes, and I left out the pepper, as I thought it might be too much for my 4 year old. I didn't have Corn Flakes so I used Ritz Crackers. I did not have butter milk so I used 1 cup milk with 1 tbs lemon added. I may end up with two ways to make this dish :-)
skyrerickson 17654 68
Oct 20, 2013
I'm having a hard time getting the cornflake part of the mixture to adhere to the chicken. The parmesan sticks well, but then I have all the flakes left in the bag. What would you suggest I do differently. I crushed them, but not into a powder. Is it supposed to be a powder?
kmvander
Dec 25, 2012
pgay7, most likely, "ground red pepper" refers to cayenne pepper. At least two brands in the store put the word "cayenne" in parentheses on the label for ground red pepper. Also, considering the small amounts used, and since the notes for this recipe say that more red pepper will provide "more spice," it is more likely to refer to cayenne pepper than to paprika. That said, I personally like paprika with chicken. I think you can use either, depending on your preferences.
Member 0268230
Dec 07, 2012
have always loved his recipes , miss him on the tv , but the guy who is taking his place is really nice too.
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