These incredible drumsticks are as good as the fried version without all the added fat, grease, and calories. Try these and you'll find them in your regular rotation.

Drum roll for the drumsticks, please. These guys rock!

First off, they are cheapola. I got a couple of packages of five free-range, all-natural drumsticks for $2.66 each. Add in that this recipe is particularly tasty, kid-friendly (not too spicy), easy to make, and healthy…and I’ve found a new recipe for the rotation.

These Crispy Baked Drumsticks had the texture and taste of fried chicken without all the fat and mess of frying. What a great fake out! Included at the bottom of this post is a simple and delicious recipe for a Honey-Mustard Sauce for dipping that I also made. It’s also kid-friendly and adds some sweetness to the meal.

Please note, these bake at a very high temperature. Mine were done in about 25 minutes and required careful turning halfway through (so you don’t lose the crust). But, the end result is a crispy outside texture much like that of fried chicken. Crank the exhaust fan, though. You might just set off the fire alarm if your oven is as filthy as mine. 🙂

Crispy Baked Drumsticks {Freezer Meal}

Author: Rachel

Description

These baked drumsticks have the texture and taste of fried chicken without all the fat and mess of frying. Kids love them, too!

Ingredients

For Crispy Baked Drumsticks:

1/2 cup whole wheat flour
salt and pepper
2 large eggs
splash of milk or water
1 1/3 cup dry whole wheat breadcrumbs (you can replace some of these with ground flax seed)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/4–1/2 teaspoon black pepper
3 tablespoon olive oil
8 chicken drumsticks (about 2 lbs), skin removed, trimmed

For Honey Mustard Dipping Sauce:

1/4 cup nonfat plain yogurt, preferably Greek-style
2 tablespoon Dijon mustard
2 tablespoon honey
freshly ground pepper to taste

Instructions

For Crispy Baked Drumsticks:

Preheat oven to 475 degrees F. Coat a wire rack generously with cooking spray and set it on a large rimmed baking sheet. (I highly recommend covering the baking sheet with foil for easier clean up.)
Put flour on a plate and lightly season with salt and pepper. Beat the egg, milk, and a dash of salt and pepper together in another shallow dish. Mix breadcrumbs, paprika, onion powder, salt, garlic, and pepper in the last shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
Pat the skinless, trimmed drumsticks dry. Dredge in the flour and then in the egg mixture. Then press into the breading mixture until evenly coated on both sides. Place the chicken on the prepared rack. Discard any remaining dredging mixture.
Bake the chicken until golden brown and an instant-read thermometer (inserted into the thickest part of a drumstick without touching bone) registers 165 degrees F, 25-30 minutes. Turn halfway through the cooking time.

For Honey-Mustard Dipping Sauce:

Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks.

Notes

Freezer Meal Directions

Freeze It For Later: After breading the drumsticks, carefully lay them in a single layer in a gallon-sized freezer bag or shallow container with lid. Use parchment paper to separate layers, if needed. Seal and freeze.

To Prepare From Frozen: Thaw over night in the fridge and bake according to the directions. You might have to bake them a little longer if they are really cold still. If they begin to get too browned, cover them in foil.

Check out our list of 70+ Healthy Freezer Meals here!