Crispy Chicken Drumsticks
Submitted by jgilvin
Skinless chicken drumsticks coated in whole wheat breadcrumbs, Parmesan, and garlic then baked until golden and crisp. A lighter, oven-fried drumstick that’s low-calorie without sacrificing crunch.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsOven-fried drumsticks that are crispy on the outside, juicy on the inside, and way lighter than anything that touches a deep fryer.
Skinned drumsticks get dipped in skim milk, rolled in a Parmesan and whole wheat breadcrumb coating spiked with garlic and parsley, then baked for an hour until the crust turns golden and crunchy.
It’s the kind of healthier swap that doesn’t feel like a compromise.
Pro Tips
- Remove the skin before coating. The breadcrumb crust replaces it and sticks better to the bare meat.
- Don’t flip the drumsticks during baking. Turning them loosens the coating. Let the bottom crisp against the pan.
- Spray the tops lightly with cooking spray before baking for extra browning.
- Whole wheat breadcrumbs add a nuttier flavor than white. Make your own by toasting and crushing whole wheat bread.
Ingredients
Directions
Rinse chicken with cold water, and pat dry.
Combine bread crumbs and other ingredients (except milk), stirring well.
Dip drumsticks in skim milk.
Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10×6×2 inch baking dish sprayed with Pam.
Bake at 350℉ (180℃) F for 1 hour or until tender.
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