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Crispy Chicken Drumsticks are a family favorite and an oven-baked swap for fried chicken!
These drumsticks come out with a crispy crunchy coating and extra juicy meat! Best of all, these are made in the oven, no splattering oil or deep frying required.
Contents
A New Family Favorite!
- Juicy & crispy: Breaded and baked chicken drumsticks come out juicy on the inside with savory, crispy skin every time!
- Easy: An easy-to-make and easy-to-clean-up recipe means homemade crispy chicken can be made even on busy weeknights.
- Make ahead: These can be breaded, placed on a rack over a baking sheet and lightly covered with plastic wrap up to 24 hours in advance.
- Oven Baked: We much prefer oven baked over deep frying, it’s healthier and less mess.
Ingredients
CHICKEN: Buy fresh or frozen chicken drumsticks by the pound. Choose drumsticks of the same size and intact skins.
EGGS & FLOUR: Eggs, milk, and flour make sure that the crumbs stick to the chicken. Be sure to season the flour so the chicken is seasoned throughout.
BREADING MIXTURE: We add 3 types of crumbs in this recipe.
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- Panko for crunch.
- Corn flakes for sweetness, flavor, and crunch.
- Seasoned breadcrumbs for even coating and flavor.
SEASONINGS: Add a handful of savory herbs that are probably already in the pantry, or try homemade Italian Seasoning, cajun seasoning, or your own favorites.
VARIATIONS: Make a signature seasoning blend with one of these special blends! Chicken Seasoning Homemade Poultry Seasoning, or a spicy Homemade Cajun Seasoning.
How to Cook Chicken Drumsticks
- Whisk the egg mixture together in a bowl. In another bowl, add salt & pepper to flour.
- Combine all of the breading ingredients in a third bowl per recipe below.
- Dip chicken into flour, then into egg mixture, then roll in the seasoned breading.
- Bake until crispy & golden brown on the outside. Serve hot!
How to Get a Crispy Coating on Chicken
- Dab the chicken dry before coating to help the crumbs stick.
- Ensure you remove excess flour and egg when dredging.
- Scoop a whole cup of cornflakes into a zippered bag and gently crush them with a rolling pin or use a food processor.
- Spray the coating very well with cooking spray so it gets nice and crispy. (I sometimes put a pat of butter on each drumstick too).
- If time allows, refrigerate the chicken for 30 minutes before baking (or lightly cover and refrigerate up to 24 hours). This helps the skin crisp.
- If you’d like, place the chicken on a rack before baking, this will help it to crisp all around.
- Once the chicken is cooked, broil for a minute or two for extra-crispy coating!
How to Store
Store leftovers in a zippered bag in the refrigerator for up to 5 days. Eat cold or reheat under the broiler. Freeze chicken drumsticks in a zippered bag with the date labeled on the outside for up to 3 months.
More Chicken Favorites
Did your family love these Crispy Chicken Drumsticks? Be sure to leave a rating and a comment below!
Crispy Chicken Drumsticks
These oven-baked chicken drumsticks are perfectly seasoned & breaded. They turn out juicy & crispy every time!
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Preheat oven to 400°F.
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Whisk eggs and milk in a bowl. Place flour in a second bowl and season with salt & pepper.
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Combine the breading mixture ingredients in a third bowl.
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Pat the chicken dry with a paper towel. Gently toss the drumsticks in the flour mixture. Remove and shake off any excess flour.
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Dip into the egg mixture. Finally roll the drumstick in the breading mixture, gently pressing to adhere.
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Generously spray the drumsticks with cooking spray and place on a baking sheet (you can put a rack on the baking sheet if you’d like).
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Optional: If time allows, refrigerate the chicken for 30 minutes before baking. This can help the coating stick better.
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Bake 45-50 minutes or until chicken reaches 165°F and the coating is crispy.
Ensure you remove excess flour and egg when dredging.
Scoop a whole cup of cornflakes into a zippered bag and gently crush them with a rolling pin or use a food processor.
Spray the coating very well with cooking spray so it gets nice and crispy. (I sometimes put a pat of butter on each drumstick too).
If time allows, refrigerate the chicken for 30 minutes before baking (or lightly cover and refrigerate up to 24 hours). This helps the skin crisp.
If you’d like, place the chicken on a rack before baking, this will help it to crisp all around.
Once the chicken is cooked, broil for a minute or two for extra-crispy coating!
Calories: 424, Carbohydrates: 35g, Protein: 33g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 1048mg, Potassium: 454mg, Fiber: 2g, Sugar: 3g, Vitamin A: 424IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best, Chicken Drumsticks, Crispy Baked Chicken Drumsticks, how to make
Course Chicken, Dinner, Entree, Main Course
Cuisine American
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