High-Protein Oven Baked Chicken Drumsticks

Why this version is better

Removing the skin reduces saturated fat by approximately ~5g per serving and drops total calories by ~40 per serving, meaningfully boosting the protein-to-calorie ratio. Reducing oil from 2 Tbsp (~240 cal total) to 1 tsp (~40 cal total) saves ~33 cal per serving. Combined, these two changes increase the protein percentage of total calories from ~37% to ~50%, strongly supporting the high-protein diet goal while keeping calories well under the 700 target.

Cooking note: Removing the skin from drumsticks before baking eliminates the primary fat layer. Reducing cooking oil from 2 Tbsp to 1 tsp (just enough to lightly coat) drops unnecessary added fat. Since the chicken is still baked at high heat (425°F), the Maillard reaction still occurs on the exposed meat surface, producing a similarly browned, flavorful crust. No liquid-to-dry ratio adjustments are needed as no dry-to-wet swaps were made. Marinade-style oil application (tossing) is retained for even seasoning adhesion.