Any who, part of the reason I like this recipe so much is because it is baked instead of fried. Baked 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.
I have recently started using an air fryer and this recipe is great cooked in it as well. Times may vary based on the brand you have, but those directions are included as well.
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 mayonnaise
1 tsp Dijon mustard
Oil spray
Oven Method:
1. Preheat oven to 400°. Take a large cookie sheet and line it well with tinfoil. Place a metal wire cooling rack on top of the foil. Spray the cooling rack with oil to prevent sticking. (When it's cooking, the heat bounces off the foil and crisps up the bottom so you don't have to turn it.)
2. Next, take the bran flakes and crush them up. You can use your blender or food processor and pulse it, or you can simply place them in a large plastic bag and use a rolling pin to crush them. You do want your pieces very small.
3. In a shallow dish (I like to use old pie tins) combine the crushed bran flakes, salt, paprika, garlic powder, black pepper, and cayenne pepper.
4. Take a small mixing bowl and combine the mayonnaise and dijon mustard.
5. Using a brush or spoon, slather the mayonnaise mixture all over the chicken to create a thin layer for the coating to hold on to. Place the chicken into the bran flake mixture and keep turning until chicken is coated well.
6. Place chicken onto the wire rack. When all chicken pieces are on the rack, spray lightly with oil and bake for 35-40 minutes or until internal temperature reaches 165°F.
Air Fryer Method:
1. Prepare chicken as directed above, but instead of placing on a wire rack, you will place chicken into your air fryer basket. (Depending on the size of your air fryer, you may need to work in batches).
2. Preheat your air fryer to 360°F. (This usually takes 2-3 minutes, or you can simply add 2-3 minutes to your cooking time)
3. Cook chicken for 18-22 minutes, turning halfway through. (Times may vary based on size of drumsticks and your machine, so use your best judgement. You know your machine best)
4. Internal temperature should reach no more then 165°F or you will have dry chicken. Remove when done.
5. If your chicken isn't as crispy as you would like, you can boost the temperature up to 390°F for the last few minutes of cooking.
**Randi's Side Notes**
~ When cooking in the oven, I have also just put it on a baking sheet and turned it and it worked alright, but not great. Although it still had good flavor, the chicken doesn't get as crispy because the bottom of it cooks in the juices from the chicken.
~ I personally am not tooooo big of a fan of heat so I toned it down a lot, but if you prefer some heat, add more of the peppers, if you like salt, add more salt, this is just a good basic foundation for some amazing chicken.
~ In case you didn't know, there is a really simple way to remove the skin from your drumsticks. Simply take a paper towel in one hand and grab hold of the skin that is near top of the leg (where all the meat is). Using your other hand hold onto the bone and begin to pull the skin down to the bone with the hand that is grasping the skin with the paper towel. It should just pull right off the end of the bone fairly easily. Using the paper towel helps the skin not slide around in your hands.
This recipe was adapted from SkinnyTaste.
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