First off, this is not fried! It may resemble fried chicken in taste and texture, but these little drumsticks were actually baked in a 350 degree oven for about an hour (oh, and I covered them in aluminum foil for half the time while they baked). It's a healthy alternative for those that want the taste of fried chicken without the grease. The secret to make this baked chicken taste good is Mayo! I know it sounds gross, but it works a lot better than dipping the drumstick in egg and milk before covering them in the bread crumbs; I actually got the idea from a recipe I found on allrecipes.com about 6 months ago. It works great--the mayo actually helps "lock in" the moisture, which is a must when baking chicken; it also helps the bread crumbs adhere a lot better. So here is the recipe, this makes enough for about 8 drumsticks:
1/2 cup mayo (there's actually a canola oil version now!)
8 chicken drumsticks
1 cup garlic and herb bread crumbs
1 tsp savory
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt and pepper
This is a great alternative that will not disappoint! Even Jose said he could it eat every day! That's a pretty big claim to make :).
Kitchen notes for baked "fried" chicken
Cook poultry and meat to a safe internal temperature and rest briefly before slicing so juices redistribute. Pan sauces reduce quickly once you add wine, stock, or fruit glaze — taste for salt at the end, especially if bacon or broth already contributed sodium.
Storage: separate layers with parchment if stacking frosted items. Savoury leftovers keep two to three days in the fridge; reheat only once when possible.
Serving ideas: pair baked "fried" chicken with a simple side that contrasts texture — something crisp if the dish is soft, or a bright salad if it is rich — so the plate feels balanced.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: FDA safe food handling advice.