Free-Range Poultry Recipe

Garlic Crumbled Chicken Drumsticks

Chicken Legs


  • 1 1/2 cup plain yogurt
  • 1/2 cup lemon juice
  • 6 cloves of garlic, minced
  • Salt to taste
  • 1 teaspoon hot red pepper sauce
  • 1 teaspoon cayenne pepper, divided
  • 30 chicken drumsticks, skinned
  • 3 cups finely crushed saltine crackers
  • 2 tablespoons dried oregano, crumbled
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 6 tablespoons (3/4 stick) unsalted butter, melted


  • In a medium-size bowl, combine the yogurt, lemon juice, garlic, 1/2 teaspoon of slat, hot red pepper sauce, and 1/2 teaspoon of cayenne pepper.
  • Divide among two shallow, 2-quart baking dishes or pour into one large stainless steel baking pan. Add the drumsticks and coat well with the mixture. Cover and refrigerate for at least 3 hours.
  • Heat oven to 375. In a large brown paper bag, combine cracker crumbs, oregano, mustard, paprika, and remaining salt and cayenne pepper. Shake the drumsticks in the bag to coat with the crumbs.
  • Arrange in 15 1/2 x 10 x 1 inch baking pans lined with aluminum foil and drizzle with melted butter. Bake uncovered for 45 minutes or until fork-tender and golden brown.
  • Serve hot or at room temperature.