When you’re hankering for the good stuff, this lighter recipe will not disappoint. While you’re eating it, you don’t yearn for the real thing. You’re happy to be crunching into the super light, slightly smoky crust. You’re amazed that heart healthy Greek yogurt and olive oil produce moist and juicy chicken. It’s a no fuss, no muss recipe that you can cook up for busy, weeknight suppers. It’s equally good to take along on picnics. The chicken is super tender. The coating is light and crisp. I confess, I’ve eaten it cold, standing at the fridge, after a late night at the hospital. I think you’re going to love this recipe as much as I do.
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Crispy Oven Fried Chicken
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Juicy chicken drumsticks get extra crispy in the oven with a simple Greek yogurt marinade. Perfect with corn and potatoes!
Ingredients
- 6 chicken drumsticks (6 chicken drumsticks) chicken drumsticks
- 3 garlic cloves (3 garlic cloves) garlic cloves
- 7 oz (198 g) 2 percent Greek yogurt
- 1 tbsp (15 ml) dijon mustard
- 1 cup (237 ml) white flour
- 1 tbsp (15 ml) smoked paprika
- 1 tsp fine grain sea salt
- Lots of freshly cracked pepper
- Olive oil
Instructions
- Preheat oven to 425°F (218°C).
- Line a large baking pan with foil and coat with olive oil or cooking spray.
- In a large bowl, combine Greek yogurt, mustard, smoked paprika, minced garlic, salt, and pepper. Add chicken and coat in the yogurt mixture.
- Place flour in a separate bowl. Coat each chicken drumstick with flour.
- Place drumsticks on the prepared baking pan and bake for 45 minutes. Halfway through baking, drizzle each drumstick with olive oil or cooking spray to coat any remaining flour.
- Remove drumsticks from oven and place on a paper towel-lined plate. Serve hot or at room temperature.
Notes
- For extra crispy skin, ensure the chicken is completely dry before flouring.
- Leftover chicken can be stored in the refrigerator for up to 4 days and reheated in the oven or air fryer.
- Panko breadcrumbs can be substituted for white flour for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What coating makes oven fried chicken crispy without deep frying?
A combination of breadcrumbs or crushed cornflakes with a little oil or butter on the outside is what creates the crust. Panko breadcrumbs tend to give a crunchier result than regular breadcrumbs.
Should I use a wire rack when baking the chicken?
Yes, placing the chicken on a wire rack set over a baking sheet allows hot air to circulate underneath, which prevents the bottom from becoming soggy and promotes even browning. 
Do I need to flip the chicken halfway through baking?
Flipping halfway through helps both sides brown evenly, especially if you’re not using a rack. If you are using a rack, flipping is less critical but still worth doing for uniform color.
Absolutely delicious, turned out perfect!
Made these yesterday and they were so crispy and juicy. Thanks for a fantastic recipe!
I realize that this post is 4 years old but I found the recipe via Pinterest yesterday and made it last night for dinner. It was super easy to make and absolutely delicious. My husband even had seconds. Like you explained in the recipe, the key is to keep the drumsticks oiled throughout baking. I followed everything exactly and they turned out perfect. Thanks for the new addition to my recipe box!
I’ve since made this with self rising flour instead of regular white flour and it was even more light and crispy. You can also swap the black pepper for sriracha sauce. Enjoy!
Thanks Maya! I hope you like it. Who knew healthy ingredients produces great oven fried chicken? Thanks for leaving a comment! Jill
Looking forward to trying this! Thanks for the recipe Jill!