This oven-fried chicken gives you the crunch of fried chicken without the deep fryer. Skinless chicken drumsticks are soaked in buttermilk, coated in crispy breadcrumbs mixed with Parmesan, paprika and garlic, sprayed or drizzled with a little olive oil, and baked on a rack until golden and crisp. Removing the skin and baking instead of frying cuts the fat dramatically. The recipe serves 4, takes about 1 hour plus marinating, and gives each person about 44 g of protein and 375 calories. Serve it with oven-baked fries or potato wedges and a crunchy slaw for a healthier take on a classic.
- Serves: 4
- Prep time: 15 minutes, plus at least 1 hour marinating
- Cook time: 40 to 45 minutes
- Total time: about 1 hour, plus marinating
Ingredients
- 8 chicken drumsticks (about 1.1 kg with bone and skin, about 800 g of meat without skin), skin removed
- 250 ml (1 cup) low-fat buttermilk, or plain yogurt thinned with milk
- 80 g (1 cup) dry breadcrumbs or panko
- 20 g (¼ cup) finely grated Parmesan
- 2 teaspoons smoked or sweet paprika
- 2 garlic cloves, grated, or 1 teaspoon garlic powder
- ½ teaspoon dried oregano or thyme
- A pinch of cayenne pepper (optional)
- ¼ teaspoon salt and black pepper
- 1 tablespoon (15 ml) olive oil, or an oil spray
Method
- Marinate. Pull the skin off the drumsticks using a piece of kitchen paper for grip. Put the chicken in a bowl or bag with the buttermilk and a pinch of salt, turn to coat, cover and refrigerate for at least 1 hour, or up to 24 hours.
- Heat the oven to 220°C (425°F), or 200°C (400°F) with the fan on. Set a wire rack over a lined baking tray, so hot air can reach all sides of the chicken.
- Make the coating. Mix the breadcrumbs, Parmesan, paprika, garlic, oregano, cayenne, salt and pepper in a shallow dish. Stir in the oil with your fingers until the crumbs look like damp sand; this helps them brown.
- Coat the chicken. Lift each drumstick from the buttermilk, let the excess drip off, then press firmly into the crumb mixture to coat all over. Place on the rack. Discard the leftover buttermilk.
- Bake for 40 to 45 minutes, until the coating is deep golden and crisp, and the chicken is cooked through. Check with a thermometer near the bone: it should reach 74°C (165°F), the safe temperature for poultry in the USDA’s chart. Juices should run clear, with no pink near the bone.
- Rest for 5 minutes before serving.
Tips for crispy oven-fried chicken
- Use a rack. Raising the chicken off the tray stops the underside going soggy.
- Press the crumbs on firmly so they stick.
- Don’t skip the oil. A small amount helps the coating brown and crisp.
- Use panko for an extra-crunchy coating.
- Don’t crowd the rack; leave space between pieces.
- Wash hands, boards and utensils after handling raw chicken, and keep it away from ready-to-eat food.
Swaps and variations
- Chicken breasts or thighs: use boneless pieces cut into strips for oven-fried chicken tenders. They cook in 18 to 22 minutes.
- Cornflake crumb: crush unsweetened cornflakes instead of breadcrumbs.
- Spicy: add chili powder and a little hot sauce to the buttermilk.
- Herby: add chopped parsley and lemon zest to the crumbs.
- Gluten-free: use gluten-free breadcrumbs or crushed gluten-free crackers.
- Air fryer: cook at 190°C (375°F) for 20 to 25 minutes, turning halfway, until cooked through.
Nutrition per serving (estimate)
One serving is 2 skinless drumsticks. These figures were calculated from USDA FoodData Central values for raw skinless chicken drumstick meat, low-fat buttermilk (only the amount that clings to the chicken is counted), dry breadcrumbs, grated Parmesan, paprika, garlic, olive oil and salt.
| Nutrient | Per serving |
|---|---|
| Calories | 375 kcal |
| Protein | 43.5 g |
| Carbohydrate | 17 g |
| Fiber | 1.5 g |
| Sugars | 2 g |
| Fat | 14 g |
| Saturated fat | 3.5 g |
| Sodium | 585 mg |
Removing the skin and baking instead of frying keeps the fat and saturated fat much lower than traditional fried chicken. Chicken is a good source of lean protein, B vitamins and selenium. Most of the sodium comes from the breadcrumbs and Parmesan; adults are advised to have no more than 6 g of salt a day, according to the NHS, so avoid adding extra salt at the table. Serve with plenty of vegetables for a balanced plate; our guide to building a balanced meal shows how.
Contains: milk (buttermilk, Parmesan) and wheat (gluten) in breadcrumbs.
Storage and reheating
Cool leftovers quickly and refrigerate within 2 hours. Eat within 3 to 4 days, as the USDA advises. Reheat in a hot oven or air fryer for 10 to 15 minutes until crisp and steaming hot. Cold oven-fried chicken is also good for picnics and lunchboxes; keep it chilled.
What to serve with it
- Our oven-baked fries or sweet potato fries.
- A crunchy coleslaw made with yogurt dressing.
- Corn on the cob and a green salad.
- Our corn and zucchini skillet.
Common questions
Is oven-fried chicken healthier than fried chicken?
Yes. Deep-fried chicken absorbs oil and usually keeps its skin, so it’s much higher in fat and calories. Oven-fried chicken without the skin uses only a tablespoon of oil for four servings.
Why soak chicken in buttermilk?
Buttermilk’s mild acidity helps tenderize the meat and helps the coating stick.
Can I leave the skin on?
You can, but the skin adds a lot of fat, and the coating sticks better to skinless chicken.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
