When I was younger we would typically eat out after church if my mom hadn’t put a pot roast in the oven that morning. Living in a town of 5,000 people lunch options were at a bare minimum with one Mexican food restaurant, McDonalds, Sonic, DQ, BBQ, KFC and a few others. On some occasions we would go through KFC’s drive thru and pick up a family pack to bring back home. I love a good piece of fried chicken, but the other alternative is Oven Baked Chicken Drumsticks.
Baked chicken! You sometimes wonder if it taste just as good as fried chicken? Yes, it does.
You get the same crunchy exterior while the chicken is moist inside. No messy cleanup with grease all over the stove and it’s healthier. Best of all is when you can fake out your friends by thinking it’s fried instead of baked. Right before baking in the oven you will want to spray the chicken with nonstick baking spray and that just helps in the baking process to coat the flour and crisp it up.
People love healthy foods around the start of the year so I decided to bring this recipe back with updated photos.
ENJOY ~ Meagan
Baked Chicken Drumsticks
- 6-8 chicken drumsticks
- 1 pkg. hidden valley ranch buttermilk dressing
- 1 1/2 cups buttermilk
- 1 cup flour
- 1/4 cup corn meal
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon chili powder
Preheat oven to 425 degrees F.
In a bowl add the buttermilk and drop the drumsticks into the bowl for 30 minutes.
In another bowl add flour, ranch packet, corn meal, pepper, salt and chili powder. Transport those ingredients to a large ziplock bag or brown paper sack. Remove the chicken from the milk and place into the bag. Shake up the baggie so that everything is well covered.
Place on greased baking sheet and lightly coat with non stick cooking spray. Cook for 50 minutes; flip the chicken halfway through the cooking time.