Oven Roasted Crispy Chicken Drumsticks
Oil-free-Fat-free Crispy Chicken
It doesn’t get healthier than this, does it? Oven Roasted Crispy Chicken Drumsticks cooked without any oil. These roasted drumsticks are tender, succulent, tasty and practically fall off the bone. Droooool!
Easy Baking for Crispy Chicken
Chicken is white meat and is delicious, wholesome and easy to prepare. However, although there are a flock of ways to cook a chicken, most recipes in India call for a long and arduous process of grinding various spices and masalas now everyone seeks an easy and faster method of cooking. Baked chicken to the bone is better and can be eaten with the fingers while boiled chicken usually off the bone is better when mixed with other ingredients
Most kids and adults love Chicken drumsticks as they are easier to hold and have a handle of their own, so to speak. It is easier to fry Drumsticks but baking them helps retain their nutrition and reduces the amount of fat.
How Oven Roasted Crispy Chicken Drumsticks are Made
This crispy, crunchy oven roasted chicken recipe is without oil or fat, so you know it’s healthier. Just a few dried spices and a dunk in buttermilk and then warmly rolled in dough; lastly roasted till crisp and crunchy. It tastes i amazing and it is crispy without being fried. Try out these Oven Roasted Crispy Chicken Drumsticks and I bet you will really love them.
Ingredients
2 chicken Drumsticks
1 tsp smoked paprika or red chilli powder
1/4th tsp turmeric
1 tsp onion powder or onion pulp
1 tsp garlic powder or garlic pulp
1/4th tsp white pepper
½ tsp. baking powder
1 tsp salt
1 bay leaf
½ tsp brown sugar
1 cup buttermilk
1 egg
1/4th cup all-purpose flour (plain)
3/4th cup corn flour (corn starch)
Method:
In a mixing bowl, add all the spices, the turmeric, smoked paprika, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well and set aside.
Make gashes on the drumsticks so that they soak in the marinade nicely. Sprinkle the spice mix on your chicken pieces, and coat each side evenly. Keep the rest of the spice mix for later.
In mixing bowl, add the butter milk, eggs, salt, mix well, and add bay leaf and mix well. Dip the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or a minimum of 2 hours.
Before baking, remove the chicken from the fridge. Preheat your oven to a temperature of 400°F – 200°C
While the oven is heating, add your leftover spice mix to a mixing bowl along with the all-purpose flour, corn flour and baking powder. Mix well.
Remove the chicken pieces from the butter milk and roll in the spicy flour coating one at a time. Repeat process until each has been coated nicely in the in the flour mix. Do not double coat, one coat is enough.
Time to Roast
Place the chicken pieces over a wire rack. You can place a foil on it so that they don’t splutter and leak in the oven. Let them rest for 5 minutes until the flour is nicely absorbed by the chicken moisture. There shouldn’t be dry white flour on top. If it is then your coating is thick, to fix it, brush a little butter milk wherever it is dry.
Place the wire rack with the drumstick in the preheated oven and roast for 30 minutes. After5 minutes turn the oven temp down to 350°F – 180°C and continue the same for the other 25 minutes. Chicken will be cooked well. Check once before switching off the oven.
Serve the Oven Roasted Crispy Chicken Drumsticks hot with onion rings and a lemon wedge.
Similar Tandoori Chicken recipe is also very appetising. Do check it out.
- 2 chicken Drumsticks
- 1 tsp smoked paprika or red chilli powder
- 1/4 tsp thturmeric
- 1 tsp onion powder or onion pulp
- 1 tsp garlic powder or garlic pulp
- 1/4 tsp thwhite pepper
- 1/2 tsp baking powder
- 1 tsp Salt
- 1 bay leaf
- 1/2 tsp brown sugar
- 1 cup buttermilk
- 1 no egg
- 1/4 cup all-purpose flour
- 3/4 cup corn flour
- In a mixing bowl, add all the spices, the turmeric, smoked paprika, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well and set aside.
- Make gashes on the drumsticks so that they soak in the marinade nicely. Sprinkle the spice mix on your chicken pieces, and coat each side evenly. Keep the rest of the spice mix for later.
- In mixing bowl, add the buttermilk, eggs, salt, mix well, and add bay leaf and mix well. Dip the spice coated chicken to the buttermilk, cover, refrigerate and marinate overnight or a minimum of 2 hours.
- Before baking, remove the chicken from the fridge. Preheat your oven to a temperature of 400°F – 200°C
- While the oven is heating, add your leftover spice mix to a mixing bowl along with the all-purpose flour, corn flour and baking powder. Mix well.
- Remove the chicken pieces from the buttermilk and roll in the spicy flour coating one at a time. Repeat process until each has been coated nicely in the flour mix. Do not double coat, one coat is enough.
- Place the chicken pieces over a wire rack. You can place a foil on it so that they don’t splutter and leak in the oven. Let them rest for 5 minutes until the flour is nicely absorbed by the chicken moisture. There shouldn’t be dry white flour on top. If it is then your coating is thick, to fix it, brush a little buttermilk wherever it is dry.
- Place the wire rack with the drumstick in the preheated oven and roast for 30 minutes. After5 minutes turn the oven temp down to 350°F – 180°C and continue the same for the other 25 minutes. The chicken will be cooked well. Check once before switching off the oven.
- Serve the Oven Roasted Crispy Chicken Drumsticks hot with onion rings and a lemon wedge.
Make gashes in the drumstick with a knife as the marinade will then soak in nicely.
You can use other chicken pieces too for the same recipe.
