It is hard to meet someone who doesn’t like fried chicken. The crunch, the seasoning, the moistness. However, most people do not like the nutrition of fried chicken, plus deep frying things at home can be difficult. This recipe, https://www.epicurious.com/recipes/food/views/buttermilk-oven-fried-chicken-51252460 , does a pretty good imitation of the real thing, plus it is good for you. What sets this recipe on top is the buttermilk marinade. Similar to the best regular fried chicken recipes, the buttermilk and lemon juice’s acidity help tenderize the chicken as well as help the chicken keep its moisture during the cooking process. Another issue with some fried chicken recipes is sticking the breading onto the chicken. The delicious coating sticks very well with this recipe and does not come off during the baking process. Check the exact ingredients on the Epicurious link.
- If the drumsticks are not skinned already, take off the skin. I find it easier to cut a ring around the base of the drumstick, then yank the skin off.
- Add all the chicken to a large bowl and add the garlic powder, salt, pepper, paprika, and poultry seasoning.
- Rub the seasoning into the chicken.
- Add the lemon juice and buttermilk
- Refrigerate ideally overnight, but at least 6 hours.
- In a bowl, combine crushed cornflakes, panko, salt, paprika, dried parsley, Parmesan cheese, garlic powder, chili powder, and onion powder.
- Line a half sheet pan with aluminum foil. Place a cooling rack on top and spray with non-stick spay. The cooling rack helps hot air circulate around the chicken as it cooks so it is crispy all around.
8. Arrange you dredging station with the sheet pan near the oven, the coating mixture next to that, and the raw chicken at the end.
9. Place the chicken into the coating and ensure that it is evenly coated. The coating sticks on very well. Place the chicken onto the sheet pan. 
10. When you are done coating all the chicken, spray around with non-stick spray. Rotate each piece of chicken 180 degrees along its long axis and spray again.
11. Bake for 45 minutes.
12. I like to roast chopped vegetables while the chicken is cooking. Below I have pre-chopped vegetables that I tossed in oil and seasoning. Place in the same oven as the chicken. The vegetables should need less time, but go ahead and check when there is 10-15 minutes left on the chicken. The smaller vegetable pieces will cook faster than the chicken.
13. Once you take the chicken out of the oven, check the internal temperature. It should be above 165 degree Fahrenheit. This recipe is pretty forgiving in terms of keeping the chicken moist, but not about pathogens. Better over than under. 
Enjoy!!
Nutrition per 2 drumsticks
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 286 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 5 mg | 2 % |
| Sodium 902 mg | 38 % |
| Potassium 23 mg | 1 % |
| Total Carbohydrate 25 g | 8 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 4 g | |
| Protein 28 g | 57 % |
| Vitamin A | 12 % |
| Vitamin C | 8 % |
| Calcium | 4 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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