Crunchy oven-fried drumsticks
4
Points®
Total Time
1 hr 22 min
Prep
12 min
Cook
35 min
Serves
6
Difficulty
Easy
Crispy on the outside and juicy on the inside, no one will ever guess these drumsticks were oven baked instead of fried. Buttermilk is the secret to the chicken’s tender texture and zippy flavor. For the best results, we recommend marinating the chicken at least overnight if not the full 24 hours. The long soak will be worth the wait. To take this oven-fried chicken on the road, let it cool, then layer between sheets of wax paper in an airtight container. It is safe to keep at cool room temperature up to 2 hours. For longer storage, pack the chicken in a cooler surrounded by ice packs.
Ingredients
Cooking spray
3 spray(s)
Fat free buttermilk
1 cup(s)
Garlic
2 clove(s), crushed through a press
Table salt
1 tsp
Uncooked, chicken drumstick, skinless with bone
1½ pound(s), 6 (1/4-pound drumsticks)
Whole wheat panko breadcrumbs
½ cup(s)
Grated Parmesan cheese
2 Tbsp
Fresh thyme
2 tsp, chopped, or 3/4 tsp dried
Cayenne pepper
1 pinch(es)