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Crispy Oven Fried Chicken

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5 from 1 review

  • Author: Jill Nammar
  • Yield: 6 drumsticks 1x


Adapted from Home Magazine The chicken is coated with a healthy Greek yogurt mixture, keeping it über moist, tender and juicy. Additional flavor is achieved from smoked paprika and lots of freshly cracked black pepper. Pair this chicken with a some sautéed corn and potatoes and you’ve got yourself a cozy meal. Green beans or a crisp garden salad are also a great side dish. As it cooks, drizzle some olive oil over it to ensure maximum crispness.


  • 6 chicken drumsticks. I use free range raised chicken.
  • 3 garlic cloves minced on a microplane zester or pressed in a garlic press
  • 1 7 ounce container of 2 percent Greek yogurt.
  • 1 heaping tablespoon of dijon mustard
  • 1 cup white flour or more for dusting the chicken
  • 1 tablespoon of smoked paprika
  • A teaspoon of fine grain sea salt
  • Lots of freshly cracked pepper
  • Olive oil for drizzling or olive oil cooking spray


  1. Preheat the oven to 425
  2. Line a large baking pan with foil and coat with olive oil so the chicken doesn’t stick to the foil. You can also liberally coat with cooking spray.
  3. In a large bowl combine the Greek yogurt, mustard, smoked paprika, minced garlic, salt and plenty of freshly cracked black pepper. Add the chicken. Coat the chicken in the yogurt mixture. You might have some yogurt mixture left over.
  4. Place the flour in a separate bowl or on a plate. Coat each chicken drumstick with the flour.
  5. Put the drumsticks on the oiled, foil-lined tray and bake in the oven for 45 minutes. About half way through the cooking time, drizzle each drumstick with more olive oil, ensuring that any dusting of white flour that remains visible is coated in oil. You can also liberally spray the chicken with cooking spray. Finish cooking it. Once done, remove the drumsticks and place on a paper towel lined plate. Serve hot or at room temperature.
  • Category: Main
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