These perfect and easy oven-fried chicken drumsticks are finger lickin good. Once you learn how to “fry” chicken in your oven you’ll be hooked! These easy, crispy, oven fried chicken drumsticks bake up crunchy on the outside and juicy on the inside.
- 1/2 cup(s) Coconut Milk (4 ounces), buttermilk, fluid, cultured, lowfat
- 1 tablespoon(s) Dijon Mustard all averages
- 2 Garlic Cloves
- 1 teaspoon(s) Cayenne Pepper or red pepper
- 1/8 teaspoon(s) Salt
- 2 teaspoon(s) Paprika
- 3/4 cup(s) Whole Wheat Flour (4 oz.), whole-grain
- 1/4 teaspoon(s) Black Pepper
- 1 pound(s) Chicken Legs roasted
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat.
Cover and marinate in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, paprika, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.)
Spray the chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Oven Fried Chicken Legs
Amount Per Serving
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.