This easy kid-friendly dinner pairs healthier oven-fried chicken with crisp, raw vegetables and a homemade ranch dressing for dipping. Source:, July 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

  • Whisk 1 1/4 cups buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add chicken and stir to coat. Marinate in the refrigerator, stirring once or twice, for at least 30 minutes and up to 4 hours.

  • Combine 2 teaspoons dill, 2 teaspoons chives, 1 teaspoon garlic powder, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place cornflakes in a shallow dish. Remove the chicken from the buttermilk and shake off the excess. Sprinkle the herb mixture all over the drumsticks, then roll them in the cornflakes, coating well. Transfer to the prepared baking sheet and coat all sides with cooking spray.

  • Bake the drumsticks until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 30 to 40 minutes.

  • Meanwhile, combine mayonnaise with the remaining 1/4 cup buttermilk, 1 teaspoon dill, 1 teaspoon chives and 1/2 teaspoon garlic powder in a small bowl. Serve the chicken with vegetables and the dipping sauce.

Nutrition Facts

522 calories; 30.8 g total fat; 6.2 g saturated fat; 203 mg cholesterol; 620 mg sodium. 685 mg potassium; 20.8 g carbohydrates; 2.6 g fiber; 7 g sugar; 38.8 g protein; 3322 IU vitamin a iu; 121 mg vitamin c; 135 mcg folate; 83 mg calcium; 7 mg iron; 57 mg magnesium;

Reviews (1)

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Rating: 2 stars
I followed the recipe and the only thing I changed was using store-bought cornflakes. While the drumsticks were moist and had a good flavor the coating looked dry and had started to burn (I timed 40 minutes). I wish I had fried them instead. My children were not impressed. I will not try this recipe again. Read More