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1
Preheat oven to 350 F. Line a rimmed baking sheet with foil and grease it with cooking spray.
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2
Remove skin from each drumstick by using a paper towel to grasp the skin and pull it off.
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3
Rinse chicken in cold water and pat dry with a paper towel.
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4
Set aside.
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5
Melt butter in a pan on the stove or in the microwave in a microwave-safe bowl.
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6
Grate Parmesan (use a Vitamix or food processor if you have one.)
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7
Place grated cheese on a dinner plate and mix in paprika and garlic powder.
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8
Set up an assembly line from left to right, with the chicken, the pan of melted butter, the plate with the seasoned Parmesan and the foil-lined pan.
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9
Use a fork to spear a drumstick, dip it in butter, then into the Parmesan mixture, coating all sides.
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10
Place the coated chicken on the foil-lined pan.
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11
Repeat for the rest of the chicken.
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12
Bake the chicken uncovered for one hour, or until completely cooked.
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13
Check for doneness by cutting into a piece.
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14
It should no longer be pink inside.
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15
Remove from oven when done.
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16
Serve the chicken with sliced Italian bread to dip into the melted garlic butter from the pan (or to keep it gluten-free, serve with rice).
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17
Adapted from Leanne Ely, Saving Dinner.
