Wednesday, June 19, 2013

Recipe: Oven Fried Chicken Drumsticks

Winner, winner, chicken dinner!!

For Christmas I received a subscription to Taste of Home Magazine.  I've always liked their recipes as they are usually quite easy and practical; and tasty too!  The latest triumph from the June/July issue was Oven Fried Chicken Drumsticks.  This recipe happened to be one of the healthy options recipes.  I was skeptical.  It really couldn't be as good as the full fat version, could it?  Surprisingly, it came pretty damn close!  It was no KFC extra tasty crispy chicken, but it really was a tasty healthy substitute (Mike did not like the idea of removing the skins, but he was even surprised at how 'not healthy' it tasted).  It met my other recipe criteria as well; few ingredients and easy enough to make on a weeknight.  This recipe got points for not using any bowls for prepping too!  My only gripe about it is that you need to marinate the chicken for 8 hours or overnight.  That's not a big deal.  It just means that you have to plan ahead.  The dishwasher of the house (Mike) would also like to suggest that you line the baking sheet with foil for easier clean-up.

I'd like to note that the packages of drumsticks at the store came in five and twelve packs.  I purchased two five packs and was heavy handed when measuring the ingredients so as to have enough to coat ten pieces instead of eight. (I like recipes in which I can do this.  This is why I dislike baking.)  It didn't seem to alter the final product.

And without further ado......

Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks Recipe



  • In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  • Preheat oven to 425°. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. (You know you want to say, "My mom made Shake 'n Bake and I helped!" in a southern accent. Go ahead, say it.  I did.) Place on a wire rack over a baking sheet (lined with foil for easy clean-up); spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180°. Yield: 4 servings.
Nutritional Facts2 chicken drumsticks equals 227 calories, 7 g fat (1 g saturated fat), 81 mg cholesterol, 498 mg sodium, 9 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
This recipe is:
Diabetic Friendly

Monday, June 17, 2013

Project 52: April, May, and the rest of the year - FAIL!

As you may have noticed, I have had nothing to show for the recent weeks of the Project 52 challenge I joined in January.  Even before that, my submissions were spotty and uninspired.  As it turns out, I've had other things to occupy my time this year.  Namely, planning for a baby that it due in September.   I'm actually surprised I had any submissions in the months of February and March.  I really don't remember much of that time period as I'm pretty sure I slept through 95% of it!  Thankfully, I'm sleeping the standard 8 hours per day now (okay, on the weekends it's more than that, but that's the norm for me...that I will soon not have the privilege of having), however, photography has been put on the back burner.  It's a shame.  I feel like I've opened up some free time with the scale back of my workouts each afternoon, but taking pictures during that time just hasn't occurred to me.  I'm sure once I have some new 'material' to photograph this fall I will have the camera out a lot more.

Stay tuned.  I plan on trying to keep with with this blog here and there.  In the past few weeks I've finally started cooking some new recipes again (no, there was no morning sickness or aversions to speak of; just plain laziness!) and I think tonight's dinner was a winner worthy of a blog post!