INGREDIENTS
- 6 chicken drumsticks
- 1 cup Greek yogurt
- 1 tsp kosher salt
- 1 cup all-purpose white flour
- 2 tbsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tablespoons melted butter
INSTRUCTIONS
FOR MARINADE:
- In a large bowl add yogurt and salt
- Mix well with a spoon
- Add drumsticks in bowl and coat with yogurt mixture
- Cover bowl with cling film
- Marinate for 2-4 hours in the fridge
FOR OVEN FRIED CHICKEN:
- Preheat oven at 180C/350F
- Line a baking sheet with baking paper and place a cooling rack on top of it
- Spray the cooling rack with non-stick cooking spray
- In a separate large bowl add flour, paprika, onion and garlic powder. Mix well
- Remove drumstick from marinade. Pat slightly with tissue paper to remove excess marinade
- Place drumstick in bowl with flour and coat it thoroughly with flour mixture
- Place drumstick on oven rack
- Repeat process with all drumsticks
- Melt butter in microwave for 10 second intervals
- Drizzle melted butter over drumsticks
- Bake for 35 minutes until golden brown and thoroughly cooked
- If drumsticks brown a bit too much, carefully remove baking sheet from oven, cover drumsticks with aluminum foil and continue baking
NOTES
Start the baking process with the skin side down, this gives it the longest time to render the fat out in direct contact with the hot pan ensuring that you end up with crispy skin.
Use a baking pan for this dish not a baking sheet, there will be butter in the pan and chicken fat that renders out during cooking.
You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
Once you remove the baking dish from the oven remove the baked chicken from the baking pan to your plates or a baking sheet to keep it from sitting in the cooling butter as it will start to become soggy.
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