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Crispy buttermilk oven-fried chicken drumsticks served on a plate

Crispy Buttermilk Oven-Fried Chicken Drumsticks

These Crispy Buttermilk Oven-Fried Chicken Drumsticks are a healthier alternative to traditional fried chicken, featuring a crunchy coating and juicy interior without the mess of frying.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 drumsticks
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 1.5 cups buttermilk Or 1 ½ cups milk + 1 ½ tbsp lemon juice/vinegar
Protein
  • 8 pieces chicken drumsticks About 2 pounds / 900 g
Coating
  • 1.5 cups all-purpose flour Can substitute with rice flour or gluten-free blend
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon baking powder
Miscellaneous
  • as needed cooking spray or oil Avocado oil preferred for spraying

Method
 

Marinating
  1. Marinate the chicken drumsticks in buttermilk in a large mixing bowl. Cover and refrigerate for at least 2 hours, ideally overnight.
Preheating
  1. Preheat the oven to 425°F (220°C). Line a rimmed 18 x 13-inch baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray.
Preparing Coating
  1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, baking powder, salt, and pepper.
Coating Drumsticks
  1. Using kitchen tongs, lift each drumstick from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly to adhere. Place the coated drumsticks spaced on the wire rack.
Baking
  1. Lightly spray the coated drumsticks with cooking spray on all sides. Bake for 35 to 40 minutes, flipping the drumsticks halfway through (around 18 minutes). Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy.
Resting
  1. Let the drumsticks rest for 5 minutes before serving.

Notes

For best flavor, marinate overnight. Use a meat thermometer to ensure proper doneness. Ensure the wire rack is well-greased to prevent sticking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.