This “fried” chicken has been rehabbed by coating the chicken in flour and spices before baking it in the oven. The secret to creating the perfect skin is to place the coated legs in the refrigerator so that they dry out a little before baking—the skin crisps up in the oven once the moisture has evaporated from its surface. This recipe is perfect for a family friendly dinner.
|Cook Time||30 min|
|Prep Time||60 min|
- 1 cup cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 skin-on chicken drumsticks
- 1 tablespoon vegetable oil
- 1 Hot sauce, for serving
- To make the chicken, in a large resealable plastic bag add the flour, baking powder, garlic and onion powders, paprika, salt, and pepper. Seal the bag and shake it to mix the dry ingredients well.
- Add the drumsticks to the bag, seal again, and toss for about 1 minute to coat.
- Set a wire rack insert inside a roasting pan. Remove the drumsticks from the bag, shaking off any excess flour. Arrange them on the baking rack and put them in the fridge for at least 45 minutes, uncovered, to dry out. (You can do this the night before.)
- Remove the chicken from the fridge and let it come to room temperature for about 15 minutes. Meanwhile, preheat the oven to 400˚F.
- Drizzle 1 teaspoon of the oil evenly over the top of the chicken legs and place them, still on the rack, in the oven. Bake for about 30 minutes. Using tongs, flip the chicken over and drizzle the remaining 1. teaspoons of oil evenly all over them. Bake for another 20 to 25 minutes, until deep golden brown and crispy.
NUTRITIONAL INFORMATION (PER SERVING)
(Image and recipe courtesy of RecipeRehab.com)