New Year, New Take: Family Favorite “Fried” Chicken

Thu, 27/01/2011

Growing up I was not a huge “chicken on the bone” fan.  I can recall being offered fried chicken on rare occasions and always going for the drumstick.  Of all the fried chicken pieces, drumsticks appealed most to me, and I think, to most kids.  Chicken drumsticks are easy to hold, and pretty kid-friendly, but typically, when fried with the skin, not very healthful.

Combining the ideas of chicken nuggets, fried chicken and one of my boys’ favorite dipping sauces, I came up with a quick and easy recipe for “fried” honey mustard drumsticks that are super tasty, and much more healthful.  This recipe uses skinless drumsticks, hence reducing a large amount of the fat.  I reduce the fat even further by baking the drumsticks rather than frying them.  The coating of these drumsticks is corn flakes, a whole grain coating that kids love.  

Family Favorite Honey Mustard “Fried” Chicken

2-3 pounds bone-in, skinless chicken drumsticks (about 10)
⅓ cup brown mustard
⅓ cup honey
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt

1 cup corn flakes
cooking spray

Preheat oven to 375 degrees.

In a large bowl, place the chicken drumsticks.

In a medium bowl, combine the mustard, honey, paprika, onion powder and salt.  Pour over the chicken, letting marinate 15 minutes or up to 4 hours (if marinating longer, wait to preheat the oven).

In a shallow dish or bowl, smash the corn flakes until they are in small pieces.  One at a time, remove the chicken drumsticks and place in the corn flakes, moving around to fully coat.

Place each drumstick on a baking sheet.  Once all drumsticks are on the sheet, spray them briefly with cooking spray.

Bake for 30 minutes, or until the meat is no longer pink and the juices run clear.

Serves 4

The tangy-sweet marinade, combined with the crispy corn flake crust will have your family wondering what they ever saw in traditional fried chicken.