92% would make again
Smoky Oven-Fried Chicken
featured in Cereal Recipes Which Aren't Breakfast
Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it’s baked to golden brown perfection, serve it with your favorite sides.
Tasty Team
Total Time
20 hr 15 min
20 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
20 hr 15 min
20 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
- 2 cups buttermilk (480 mL)
- 2 tablespoons hot sauce
- 1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 8 chicken drumsticks
- 1 cup panko bread crumbs (50 g)
- 1 cup corn flakes cereal (30 g), crushed
- nonstick cooking spray, for greasing
Nutrition Info
- Calories 470
- Fat 13g
- Carbs 50g
- Fiber 1g
- Sugar 10g
- Protein 34g
Estimated values based on one serving size.
Preparation
- In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
- Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Enjoy!
Ingredients
for 4 servings
- 2 cups buttermilk (480 mL)
- 2 tablespoons hot sauce
- 1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 8 chicken drumsticks
- 1 cup panko bread crumbs (50 g)
- 1 cup corn flakes cereal (30 g), crushed
- nonstick cooking spray, for greasing
Nutrition Info
- Calories 470
- Fat 13g
- Carbs 50g
- Fiber 1g
- Sugar 10g
- Protein 34g
Estimated values based on one serving size.
Preparation
- In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
- Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Enjoy!
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