How To Bake Chicken Drumsticks
Drumsticks are the lower joint of the leg of a chicken and are used in home across the world to make many delectable dishes. Every part of the world has their own patent drumstick recipe but no matter where or how you cook it, it rarely fails to please the taste buds.
A drumstick piece has a large meaty portion on the upper part which can turn into a juicy delight, if prepared well.
This oven-baked recipe is a much healthier option than fried chicken drumsticks, because the baking will not let the dish contain any unnecessary fat or calories and is a very good option for the weight conscious. Baking will also help the dish to retain its moistness and juicy texture. The below recipe will serve 5 portions.
Preparation time: 10 minutes (2-3 hours refrigeration)
Baking time: 30-40 minutes
Difficulty Level
Easy
Instructions
- For this recipe, you will need 1 tomato for making puree, 3 tbsp basic yoghurt, 5 chicken drumsticks, (without skin, as skin will have more fat), ¼ tbsp ground black pepper, salt to taste, a stick of butter, a pinch ground herbs like thyme, and rosemary herb (you can use any other herb which you prefer), ¼ cup thinly powdered bread crumbs, a baking dish, foil to wrap the drumsticks, one baking sheet.
- Make a thin puree of the tomato and mix well with the herbs, leaving it aside for a few minutes.
- Take a large mixing bowl and mix the yoghurt, puree, pepper and salt. Whisk till all the ingredients mix well. Dip the chicken drumsticks and roll till all the sides are coated well with the mixture. Refrigerate the marinated drumsticks for 3-4 hours. Refrigeration will ensure the juices and herbs enter the chicken and are well retained.
- Line the baking sheet with the aluminum foil and place the chicken and the marinade on top. Now coat the foil with the bread crumbs all over.
- Pre-heat the oven to 400° F and place the chicken in a baking dish and bake for 20 minutes, turning on both the sides.
Tips and Warnings
- Instead of tomato puree, you can also use any other sauce which contains herbs, like pasta sauce.
- To keep the drumsticks warm after baking, wrap them in separate aluminum foil wrapper and put inside the still-warm oven till you are ready to serve.
- Drumsticks make a very good starter or a side-dish recipe and will go well with red wine. You can also serve a cucumber and tomato salsa on the side to make up a delicious entrée.
- You can also use ground dill weed (a kind of herb) and thyme as the crust instead of bread crumbs. You will need to sieve the dust while coating.
- You can keep the chicken skin on the drumsticks intact, if you are not worried about your waistline. The skin helps to add more juiciness and flavor.
- To check if your drumstick is done, check to see if the juice erupting from the drumstick is still red. If yes, you need to bake it for some more time.
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