Thursday, May 30, 2013

Crispy Oven Fried Drumsticks



Moist, tender chicken drumsticks with a crunchy coating...ummm YES PLEASE! This recipe is fabulous. Although a little on the spicy side. The original recipe has WAY WAY WAY to much spice for me so I toned it down...a lot. If you want to see the original recipe head on over to SkinnyTaste but since it was way to much for me personally I will just put the recipe that I used instead. Baked fried chicken is so much healthier for you and really you still get that delicious crunch so I personally don't miss it being fried in lots of oil. Enjoy!


8 medium bone-in skinless drumsticks
2 1/2 cups bran flakes
1 tsp kosher salt, less if you are using regular salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp fresh black pepper
1/8 tsp cayenne pepper
5 tbsp Hellman's light mayonnaise
1 tsp Dijon mustard
Oil spray

Preheat oven to 400°. Line a baking sheet with foil and set a wire cooling rack above. Spray rack with oil.

Crush cereal in a food processor or chopper. In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper. Place in a shallow dish or ziplock bag.

Combine mayonnaise and Dijon mustard. Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture. Place chicken on wire rack and spray with oil. Bake 35-40 minutes.

**Randi's Side Notes**
~ If you are confused on the baking here is a clarification. You basically take a cookie cooling rack and put it on top of a foil lined cookie sheet. When its cooking, the heat bounces off the foil and crisps up the bottom so you don't have to turn it. I have done it this way, and I have also just put it on a baking sheet and turned it and it worked alright. Granted it doesn't get as crispy because the bottom of it cooks in the juices from the chicken, but still tasty none the less.
~ Now the measurements on the seasonings may not be 100% exact. I have made this quite a few times and played around with different amounts each time, usually it ends up a little on the salty side so keep that into consideration (although the original recipe called for 3 tsp!)
~ I personally am not tooooo big of a fan of heat so I toned it down a lot, but again, if you prefer hot, add more of the peppers, if you like salt, add more salt, this is just a good basic foundation for some amazing chicken.

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