June 21, 2015

Whole Wheat Oven-Fried Drumsticks

When you're four, it can be hard to slow down to eat. Food has to compete with other important life experiences, like curly slides, and sometimes curly slides win. But take it from Darwin: if you're not careful, your baby sister in her cottony sunhat might devour your picnic drumstick.

One great thing about cooking for two children, instead of one, is that somebody usually eats whatever I make. They'll team up on me someday, and organize a dinner coup (Stroganoff?! MOM!), but for now, I enjoy this two-child effect: one scampers (or crawls) off to play, and the other stays to eat.

And oh, these Whole Wheat Oven-Fried Drumsticks are worth staying for. They're crispy and rich and just a little carb-y, in the satisfying way of lightly breaded things.

Most oven-fried chicken recipes require dredging in multiple bowls (egg + flour, buttermilk + breadcrumbs, etc.) but I find that tedious and unnecessary. This recipe only requires one bowl filled with nutritious whole wheat flour and a little cheese, and the results are super special.

The drumsticks cook long and hot; after the second basting, you're going to worry that you're overcooking them, but soldier on. They're protected under their crusts and can handle a lot of heat.

Crispy and mouthwatering as they are right out of the oven, the cold leftovers are a treat, too. Pack the drumsticks with some raw veggies and fruits, throw down a picnic blanket, and watch your kids get hungry while they search for four-leaf clovers. They'll join you eventually.


Whole Wheat Oven-Fried Drumsticks
Makes 10-ish drumsticks

10 chicken drumsticks, give or take
1 cup stone-ground whole wheat flour
2 Tbls. Parmesan cheese (the kind in the shaker is fine)
1/2 tsp. salt
few grinds black pepper
extra virgin olive oil
2 Tbls. fresh parsley

Preheat oven to 400.

In a large mixing bowl, stir together flour, cheese, salt, and pepper.

Arrange the drumsticks in a 9 x 13 glass baking dish and drizzle them generously with olive oil.

Pick up each oiled drumstick, dredge it in the flour mixture, and return it to the baking dish, skin-side up.

Bake 40 minutes, then remove the dish and spoon the drippings over the top of each drumstick.

Bake another 30-45 minutes, removing the dish to baste the drumsticks every 15 minutes.

Remove the drumsticks from the oven, sprinkle them with parsley, and let rest a few minutes before serving.

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