Wednesday, December 28, 2011

Baked Chicken Drumsticks

This is a very quick, extremely economical, and tasty dish that the hubby really enjoys. I don't eat a lot of chicken drumsticks (I'm a white meat gal), so I had a reverse case of sticker shock when I picked them up at the supermarket. They're unbelievably cheap.

The hubby loves chicken legs, and we thought the little man might enjoy these, too, because he likes food on sticks. And this is food on a built-in stick.

This recipe came from one of those packets that you sometimes get in the mail where they give you a few free recipe cards and try to get you to pay exorbitant sums of money for the remaining recipe cards. (I fell for this once.) But I still sort through the freebies for something that catches my eye, as this one did.

Baked Chicken Drumsticks
Makes 12 drumsticks

1/4 cup vegetable oil
1/2 cup Bisquick baking mix
1 tablespoon paprika (I used smoked paprika)
2 teaspoons Creole seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed
1/8 teaspoon black pepper
12 chicken drumsticks

1. Preheat oven to 450 degrees. Pour vegetable oil over the bottom of a rimmed baking sheet (preferably 15 inches by 10 inches) and heat in the preheated oven for 5 minutes.

2. Meanwhile, combine Bisquick, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning, and black pepper in a resealable bag or a paper bag.

3. Remove pan from oven.

4. Add drumsticks to bag, a few at a time, and shake to coat. Arrange on the hot baking pan.

I learned this trick a few months ago. Heating the oil beforehand helps start crisping up the bottom of the chicken immediately.

5. Baking chicken, turning once, until cooked through, about 30-35 minutes. Serve immediately.

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