This crispy oven-fried chicken is baked to perfection! Juicy on the inside and wonderfully crispy on the outside, it's a healthier take on typical fried chicken.
In a large bowl, add yogurt and salt, mix well with a spoon.
1 cup plain Greek yogurt, 1 teaspoon kosher salt
Add chicken drumsticks and turn to coat.
6 chicken drumsticks
Cover the bowl tightly with plastic wrap, and marinate for 2-4 hours in the refrigerator.
For the Chicken:
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and place a cooling rack on top. Spray rack with nonstick cooking spray. Set aside.
In a separate large bowl, combine 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
Remove a drumstick from the marinade. Pat lightly with paper towels to remove excess marinade.
Place the drumstick into the bowl with the flour, and coat it thoroughly with the flour mixture, then place on the prepared rack.
Repeat the process with the remaining drumsticks.
Drizzle melted butter over prepared drumsticks.
2 tablespoons unsalted butter
Bake for 35 minutes, or until golden brown and fully cooked.
Video
Notes
Start the baking process with the skin side down--this gives it the longest time to render the fat out in direct contact with the hot pan, ensuring that you end up with crispy skin.
Use a rimmed baking sheet; there will be butter in the pan and chicken fat that renders out during cooking.
You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
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.
Once you remove the baking dish from the oven, remove the baked chicken from the baking pan to your plates or a baking sheet to keep it from sitting in the cooling butter as it will start to become soggy.
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.