Pack these healthier chicken drumsticks for your next picnic with the family!
Everyone loves fried chicken at a picnic. Health-conscious moms can feel good about serving this healthier, oven-fried version of chicken drumsticks for their family. Kids will be none the wiser, thanks to the great taste.
Oven-fried chicken drumsticks deliver plenty of taste and crunch, for way less calories and fat than the deep-fried version. Treat your family to these healthier, breaded chicken legs at your next summer picnic.
- A dozen or so chicken legs, with skin
- 1 cup all purpose flour
- 3 eggs, beaten
- 1 cup 2% or whole milk
- Salt and pepper to taste
- 1 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
- No-stick olive oil cooking spray
How to Make the Drumsticks:
1. Heat oven to 375 degrees F. Prepare a large, unlined baking sheet with a coat of no-stick olive oil spray.
2. You'll need three shallow bowls for this next step, when you'll prep your chicken drumsticks for the oven. (Pasta bowls work great for this).
Fill the first dish with your flour. In the second dish, place the beaten eggs, milk, salt and pepper, whisking to combine. In the third bowl goes your breadcrumbs, Parmesan cheese, oregano and paprika - use a spoon to mix well and break up any lumps of cheese.
3. I'm a big fan of the double-dredging method, which gives you a crunchier coating on your chicken legs. To do this, simply pick up a chicken drumstick and roll it in the flour bowl. You'll want to be thorough - make sure you roll it all the way around, giving the drumstick a thin, all-over coating from top to end. Next, dredge the leg through the eggy mixture, and then through the breadcrumb mixture. Go back a step and re-dredge through the egg mix, and then give it a final roll in the breadcrumb bowl. Place on your prepared baking sheet. Repeat until all your drumsticks are nicely breaded.
4. When all your chicken legs are on the baking sheet (make sure to leave a bit of space in between them), give each a quick one-to-two second blast with the olive oil cooking spray.
5. Cook the chicken legs for about 35 to 40 minutes, turning halfway through. To test if chicken is done, insert a knife into the thickest part of the drumstick - juices should run clear and flesh should be white, not pink. If you're concerned about your breading burning at any point in the cooking, you can cover the baking sheet loosely with foil.
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