Comfort Food: Crunchy Oven Fried Chicken Recipe

Crunchy Chicken

There is something amazing about biting into the crispy coating of fried chicken. It crunches between your teeth, revealing layers of flavors. It’s salty and wonderful … Before you know it, you’re biting into juicy chicken, just below the skin. Well, at least I hope it’s juicy. I’ve had a lot of flavorless meat on fried chicken in my day. Haven’t you?

This chicken is the total package: crispy and packed with flavor inside and out.

In 2010, I am focusing a lot on healthy, budget-friendly dishes. Chicken drumsticks are definitely budget friendly, and since these are baked, this is lightened up. (Don’t worry … only a portion of the 2 tbsp of butter actually makes it onto the chicken). Perfect for a night when you are craving comfort food … but not willing to break your healthy resolutions.

Psst … are you participating in the Ten in 2010 challenge? It’s a community effort to support each other to a healthier, happier 2010. Don’t worry — you don’t even need a blog to join. Click here to learn more.

Comfort Food: Crunchy Oven Fried Chicken Recipe
Prep time
Cook time
Serves: serves 4
  • 2 cups corn flake cereal
  • 3 tbsp chopped fresh parsley, divided
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter, melted
  • 1 tbsp skim milk
  • 1 tsp garlic salt
  • 4 chicken drumsticks (about 1⅓ lbs)
  • cooking spray
  1. Preheat oven to 425ºF. Spray an oven-safe 13x9x2 inch pan with cooking oil spray.
  2. Place the cereal in a resealable bag and crush with a rolling pin. Add 2 tbsp parsley and the paprika to the bag and shake to incorporate. Set aside.
  3. Melt the butter in a small skillet. Remove from burner and let cool for a few minutes. Then, whisk in the milk, 1 tbsp parsley and garlic salt. Wash and pat dry the chicken. Then, roll it in the butter mixture. Transfer chicken pieces to the resealable bag and shake until well-coated (do then all at once -- it's easiest). Place the chicken into the prepared pan. Spray lightly with cooking oil spray.
  4. Slide the pan into the preheated oven and bake for 40-50 minutes, until the chicken is cooked through.



  1. Hugh says

    Sounds appealing, but I have one question and one comment. First, what happens to the skim milk? Does that get whisked into the butter mixture?
    Second, does this really serve four? Just one drumstick a person? That truly is light eating!

    • says

      Thanks for the comment, Hugh! Yes, the milk gets whisked into the butter mixture — I updated the recipe to add that. Sorry!

      Also, yes, this feeds four. Drumsticks (not the tiny ones you have at a bar, but the big ones) have quite a bit of meat on them. I typically serve this with either a pasta or a potato, a vegetable (it was green beans the other night) and a salad. Sides are really important to healthy eating since meat just shouldn’t be the center of a meal.


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