Shake and Bake Chicken

  • 6 to 9 Chicken Drumsticks
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 2 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Thyme (or Sage)
  • 1/2 tsp ground Black Pepper
  • 1/4 cup EVOO
  • 1/4 cup Butter

Place Chicken Drumsticks in a resealable 1 gallon plastic bag. Add Milk, seal bag and marinate 30 minutes to 1 in refrigerator .

  • Preheat oven to 400 F
  • Remove Drumsticks from bag, placing them on a paper plate and discard Milk.
  • Combine Flour, Salt, Paprika, Thyme/Sage and Black Pepper in a large resealable bag. Add Drumsticks, one at a time, to the bag, seal, shake until coated. Remove Drumstick and place on another paper plate. Repeat process until all Drumsticks are coated.
  • Place Butter and EVOO in a 9×13 inch baking dish and melt in the oven.
  • Arrange Drumsticks in the baking dish, try not to crowd. Bake for 25 minutes and flip pieces over. Bake for another 25 minutes, or until golden and the juices run clear. Remove from oven and place Drumsticks on serving dish. Let rest for 3 minutes before serving.

Note: The above recipe is an adaptation of