This recipe offers a lighter, oven-baked take on classic fried chicken, using whole-wheat cereal flakes for a crunchy, golden crust. The drumsticks are brushed with a tangy Italian mustard blend before baking, ensuring they remain juicy while achieving a satisfying crunch. Served with a vibrant side salad of thinly sliced radishes, watercress, and crushed olives dressed in light Italian vinaigrette, this meal balances hearty protein with fresh, crisp vegetables. It is an excellent choice for a healthy weeknight dinner that feels indulgent without the extra oil. The combination of savory chicken and peppery greens creates a well-rounded plate perfect for family meals or potlucks.
New “Fried” Chicken – Gh_9405
Description
This recipe offers a lighter, oven-baked take on classic fried chicken, using whole-wheat cereal flakes for a crunchy, golden crust. The drumsticks are brushed with a tangy Italian mustard blend before baking, ensuring they remain juicy while achieving a satisfying crunch. Served with a vibrant side salad of thinly sliced radishes, watercress, and crushed olives dressed in light Italian vinaigrette, this meal balances hearty protein with fresh, crisp vegetables. It is an excellent choice for a healthy weeknight dinner that feels indulgent without the extra oil. The combination of savory chicken and peppery greens creates a well-rounded plate perfect for family meals or potlucks.Ingredients
Directions
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Preheat oven to 400&# 194;°F (204ðC).
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Spray a 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray.
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Remove skin from chicken drumsticks.
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On a sheet of waxed paper, mix whole-wheat cereal and parsley flakes.
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In a small bowl, mix creamy mustard, Italian salad dressing, and salt.
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Brush each drumstick with the mustard mixture.
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Coat each drumstick thoroughly with the cereal mixture.
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Place coated drumsticks in the prepared jelly-roll pan.
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Bake drumsticks for 30 minutes, or until coating is crisp and juices run clear when pierced with a knife.
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While chicken is baking, thinly slice radishes.
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In a large bowl, toss radishes, crushed olives, watercress, and remaining Italian dressing.
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Arrange salad and baked drumsticks on a platter to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken is cooked to an internal temperature of 165ðF for safety.
For a crunchier coating, you can sprinkle a little extra salt on the cereal mix.
If using regular salad dressing instead of light, the salad may be richer; adjust to taste.
This recipe can be adapted by using boneless chicken thighs instead of drumsticks, but cooking time may need to be reduced slightly.
