Skip the frying and bake up some crispy yet tender and juicy Breaded Chicken Drumsticks today.
Most people reach for chicken breasts or thighs at the butcher, since it’s so easy to find recipes that use these cuts. Baking, grilling, sautéing, braising … there are plenty of ways to prepare breasts and thighs, with seasonings that can range from sticky-sweet barbecue sauce to herby marinades to Asian-style soy sauce or teriyaki.
But next time the craving for chicken strikes, I recommend making crispy breaded chicken drumsticks. No matter how good all those other recipes are, there is something special about picking up a chicken drumstick and biting through that crunchy exterior to find a moist, juicy interior. Best of all, you don’t have to fill a pot or deep fryer with oil. These delectable chicken legs are baked in the oven until golden brown and ready to savor.
Forget the fork and knife and eat like cave dwellers did long ago—with your hands! Chicken wings and drumsticks were made to be eaten with one’s hands. And, since they aren’t deep-fried, you don’t have to worry about greasy fingers.
The easy way to bread chicken
Dipping chicken into multiple pans of breading ingredients can get messy, unless you know the secret to mess-free dipping. I can’t tell you how many times I have had to wash my hands because my fingertips were coated in layers of flour and breadcrumbs. Until one day, I discovered a better way. The trick is to keep one hand dry at all times.
Start by using one hand to roll the chicken in the flour and then the egg. While still holding the end of the bone in that same hand, lay the drumstick in the breadcrumbs, holding only the tip of the bone between the thumb and second finger. Using the clean hand, sprinkle the panko breadcrumbs over the drumstick, rotating it in the bowl with those two fingers. Press the crumbs into the drumstick to help them stick, ensuring you cover the bone’s end. Since the second hand, which is sprinkling the panko crumbs, is dry, it should be able to avoid getting coated in the breading.
How do I store leftovers?
Let leftover drumsticks cool to room temperature before refrigerating in an airtight container for up to 4 days. Reheat them in the oven or air fryer to retain their crispy exterior. You can also freeze the cooked drumsticks after they have chilled in the fridge. Place them in freezer bags or freezer-safe containers and freeze them for up to 3 months. Defrost them in the refrigerator overnight and reheat in the oven or air fryer.
Serving suggestions
Breaded chicken drumsticks are equally at home at a picnic or family dinner. If serving at a gathering, add some Old-Fashioned Potato Salad, Southern Coleslaw, Bacon Deviled Eggs, and Mini Fruit Tarts. For a fun family dinner, serve Stuffed Baked Potatoes, Bacon-Wrapped Asparagus, and Buckeye Brownies. These drumsticks will surely please your most finicky eaters, no matter what you serve them with.
Ingredients
- 8 chicken drumsticks
- 2/3 cup all-purpose flour
- 1 tablespoon dried oregano
- 3 large eggs beaten
- 1 cup panko breadcrumbs
- 2 teaspoons dried basil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- Olive oil cooking spray
Instructions
- Preheat your oven to 400°F. Place a rack over a baking sheet lined with foil. Gently spray the rack with olive oil.
- Use paper towels to pat the chicken drumsticks dry. Using three separate shallow bowls, place the flour mixed with dried oregano in one bowl, the whisked eggs in the second, and the panko breadcrumbs blended with dried basil, garlic powder, onion powder, smoked paprika, salt, and black pepper in the third.
- Start by dipping each drumstick in flour, then in egg, and then firmly press it into the breadcrumb mixture to ensure the crumbs adhere thoroughly.
- Arrange the breaded drumsticks on the prepared rack. Spray them lightly with olive oil. Bake in the preheated oven for 45 minutes, turning once halfway through, or until the internal temperature reaches 165°F.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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