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Oven-Baked "Fried" Drumsticks

77 Reviews
96% would make this recipe again

Chicken drumsticks marinated, coated in bread crumbs and baked.

Brining : 8 h Preparation : 10 min Cooking : 1 h
340 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly

Ingredients

1 resealable plastic bag
8 chicken drumsticks 900 g
1/2 onions, finely chopped 100 g
2 cloves garlic, minced
1/3 cup canola oil 85 mL
3 tbsp soy sauce, low-sodium 45 mL
1 tbsp olive oil, to grease the sheet 15 mL
4 tsp Dijon mustard 20 mL
2 tbsp white wine 30 mL
1/3 cup bread crumbs 45 g
aluminum foil
salt [optional]
ground pepper to taste [optional]

Before you start

The drumsticks must be marinated overnight.

Method

  1. Place the drumsticks in a resealable plastic bag. Finely chop the onion and mince the garlic, then add them to a bowl. Pour in the canola oil and soy sauce, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the drumsticks with the marinade. Refrigerate overnight.
  2. Preheat the oven to 190°C/375°F. Line a baking sheet with aluminum foil. Brush generously with olive oil.
  3. Combine the mustard and wine in a large bowl. Remove the drumsticks from the marinade, scrape off any onion and garlic, then add the drumsticks to the bowl. Toss well to coat. Add salt and pepper. Put the bread crumbs in another bowl. For each drumstick, roll it in bread crumbs, coating it lightly but evenly, then transfer it to the prepared baking sheet.
  4. Bake in the middle of the oven for about 45 min. Increase heat to 205°C/400°F and continue to bake about 15 min, until the drumsticks are evenly browned and cooked through. It is not necessary to turn them.
  5. Serve warm or at room temperature.

Remarks

The drumsticks may be marinated in advance and kept frozen, then pulled out when needed for a quick dinner.

Nutrition Facts Table

per 1 Serving (170g)

Amount

% Daily Value

Calories

340

Fat

21 g

32 %

Saturated 0.5 g
+ Trans 0.1 g

3 %

Cholesterol

80 mg

Sodium

270 mg

11 %

Carbohydrate

11 g

4 %

Fibre

1 g

4 %

Sugars

2 g

Protein

26 g

Vitamin A

0 %

Vitamin C

3 %

Calcium

3 %

Iron

6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin B1, Vitamin D, Vitamin E, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 3
Fats 4

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Members' Reviews

77 Reviews (74 with rating only ) 96% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
lise.rajotte@hotmail.com
march 07, 2015 | I would make this recipe again

Delicious as is. Will try with parchment paper next time.

Useful 0
furiana
april 07, 2010 | I would make this recipe again

The chicken was very tender, but I would have liked more flavor. It mostly tasted like soy sauce. :/

Useful 0
Katharsis
february 03, 2009 | I would make this recipe again

This made very yummy, moist and flavorful drumsticks. My hubby requested no bread crumbs on his next time, but that is a personal preference. Instead of doing them on oiled aluminum, I just put them on parchment and it worked fine. I cooked them maybe 10 minutes longer to get the internal temp up all the way.

Useful 0

This recipe is in the following categories

Poultry | Main courses/Entrées | Lunch box | Diabetes-friendly | Low Saturated Fat | Kosher | Marinate | Bake | Picnic

Top Reviews

View All Reviews
lise.rajotte@hotmail.com
march 07, 2015 | I would make this recipe again

Delicious as is. Will try with parchment paper next time.

Useful 0
furiana
april 07, 2010 | I would make this recipe again

The chicken was very tender, but I would have liked more flavor. It mostly tasted like soy sauce. :/

Useful 0
Katharsis
february 03, 2009 | I would make this recipe again

This made very yummy, moist and flavorful drumsticks. My hubby requested no bread crumbs on his next time, but that is a personal preference. Instead of doing them on oiled aluminum, I just put them on parchment and it worked fine. I cooked them maybe 10 minutes longer to get the internal temp up all the way.

Useful 0