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–+ servings
Oven fried chicken drumsticks.
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4.60 from 79 votes

Crispy Oven Fried Chicken Recipe

This crispy oven-fried chicken is baked to perfection! Juicy on the inside and wonderfully crispy on the outside, these baked drumsticks are a healthier take on typical fried chicken legs.
Prep Time10 minutes
Cook Time35 minutes
Marinate2 hours
Total Time2 hours 45 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 2 servings
Calories: 517kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Wire Cooling Rack

Ingredients

  • 1 cup plain Greek yogurt
  • 1 teaspoon kosher salt
  • 6 bone-in, skin-on chicken drumsticks *
  • 1 cup all-purpose flour
  • 2 tablespoons ground paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons melted unsalted butter ¼ stick**

Instructions

Marinate:

  • Add the Greek yogurt and kosher salt to a large bowl and mix well with a spoon.
    1 cup plain Greek yogurt, 1 teaspoon kosher salt
    Mixing yogurt marinade in a bowl.
  • Add the chicken and toss to fully coat in the marinade.
    6 bone-in, skin-on chicken drumsticks
    Chicken drumsticks coated in Greek yogurt.
  • Cover the bowl tightly with plastic wrap, and marinate for 2-4 hours in the refrigerator.
    Covering a bowl of chicken with plastic wrap to marinate.

Cook:

  • Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and place a cooling rack on top. Spray the rack with nonstick cooking spray and set aside.
    Baking sheet prepared with parchment paper and a wire rack on top.
  • In a separate large bowl, combine the flour, paprika, onion powder, and garlic powder. Mix well.
    1 cup all-purpose flour, 2 tablespoons ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder
    A mix of flour and spices in a shallow dish.
  • Remove a drumstick from the marinade. Pat thoroughly with paper towels to remove excess marinade and moisture.
    A plate of uncooked chicken legs.
  • Place the drumstick into the bowl with the flour, coat it thoroughly in the mixture, then place on the prepared rack.
    Raw chicken drumstick in a bowl of seasoned flour.
  • Repeat the process with the remaining drumsticks.
    Drumsticks coated in flour.
  • Drizzle the melted butter over the prepared drumsticks.
    2 tablespoons melted unsalted butter
    Flour-coated drumsticks drizzled with melted butter.
  • Bake for 35 minutes, or until golden brown and fully cooked through to 165°F.
    Baked chicken drumsticks with a crisp, browned skin.

Video

Notes

*I made this recipe with drumsticks, but you can follow the same recipe to make chicken legs, thighs, or breasts. Just adjust the cook time depending on the pieces you use (see below).
**I prefer butter for the extra flavor it adds, but a neutral oil like vegetable or avocado would also work.
Tips:
  • Marinate for 2-4 hours for best results, or up to 12 hours.
  • Use a rimmed baking sheet; there will be butter in the pan and chicken fat that renders out during cooking.
  • Try adding smoked paprika or cayenne to the flour mix for a subtle smoky or spicy twist.
  • For extra crunch, you can coat the chicken in Panko breadcrumbs, and/or do a full dredging process with egg.
  • You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
  • You can use a pastry brush to apply the butter for more even coverage.
  • If the drumsticks brown a bit too much, carefully remove the baking sheet from the oven, cover the drumsticks with aluminum foil, and continue baking.
  • Crank up the heat to 425°F (or turn on your broiler) for the last 5-7 minutes of baking for an extra crispy crust.
  • Properly cooked chicken drumsticks should reach 165°F at the thickest point.
Cooking Times by Piece
  • Drumsticks: 35-40 minutes
  • Bone-in Thighs: 40-50 minutes
  • Boneless Thighs: 25-35 minutes
  • Leg Quarters: 60-70 minutes
  • Boneless Breast: 30 minutes
  • Bone-in Breast: 35-40 minutes
Air Fryer Instructions: Place the coated chicken drumsticks in a 375°F air fryer with plenty of space around them. Brush with melted butter and air fry for 25-30 minutes, flipping halfway through. For extra-crispy skin, crank up the heat to 400°F for the last 3-5 minutes.
Storage: Store oven fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3drumsticks | Calories: 517kcal | Carbohydrates: 56g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 1308mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3822IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 5mg