Crunchy crumbed chicken drumsticks are a delicious and easy dish that everyone in the family will love. This recipe gives the chicken a crispy coating while keeping the meat tender and juicy on the inside. Perfect for dinner, parties, or a weekend treat, these drumsticks offer a delightful crunch in every bite.
Why Make This Recipe
This recipe is not only straightforward but also allows for customization based on your family’s taste preferences. The crispy panko breadcrumbs add a fantastic texture, and the blend of seasonings makes every drumstick packed with flavor. Plus, baking instead of frying makes this dish healthier without sacrificing taste!
How to Make Crunchy Crumbed Chicken Drumsticks
Making crunchy crumbed chicken drumsticks is simple and fun. Just follow the steps below, and you’ll have a batch of delicious drumsticks ready to enjoy in no time!
Ingredients
- 8 chicken drumsticks
- 1/2 cup flour (plain/all purpose)
- 3 large eggs (beaten)
- 1 cup panko breadcrumbs
- Canola oil spray (or other oil)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp cayenne pepper or pure chili powder (omit for a kid-friendly version)
- 1 1/2 tsp cooking salt
- 2 tsp black pepper (reduce to 1/2 tsp for a kid-friendly version)
Directions
- Preheat your oven to 200°C/400°F (or 180°C for fan ovens). Line a tray with foil and place a rack on top. Spray the rack with oil.
- For crumbing, set up three bowls: one with flour, one with beaten eggs, and one with panko.
- In a small bowl, mix the dried oregano, basil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add 1 tablespoon of this mix to the flour and the rest into the panko, then mix well.
- Pat the drumsticks dry with paper towels. Roll each drumstick in the flour (shake off excess), dip in the egg (let excess drip off), then roll in the panko, pressing to make it stick all over, including the handle.
- Place the coated drumsticks on the rack. Repeat with the remaining chicken. Spray each drumstick generously with oil.
- Bake for 25 minutes. Carefully turn the drumsticks, spray again with oil, and bake for an additional 20 minutes until they are golden brown and super crunchy!
- Serve and enjoy that delightful crunch!
How to Serve Crunchy Crumbed Chicken Drumsticks
These drumsticks can be served hot, straight from the oven. Pair them with dipping sauces like ranch, barbecue, or honey mustard for extra flavor. They can also be enjoyed alongside a fresh salad, mashed potatoes, or steamed vegetables for a complete meal.
How to Store Crunchy Crumbed Chicken Drumsticks
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 180°C (350°F) until heated through to keep them crunchy.
Tips to Make Crunchy Crumbed Chicken Drumsticks
- Make sure to pat the drumsticks dry before coating them; this helps the breadcrumbs stick better.
- For extra flavor, let the coated drumsticks sit for 10-15 minutes before baking.
- If you want even crunchier chicken, try double coating by dipping the drumsticks back into the egg and then the panko a second time before baking.
Variation
You can customize the flavor by adding different spices to the panko or using other herbs like thyme or rosemary. For a cheesy twist, consider mixing grated Parmesan cheese into the panko for an added flavor boost!
FAQs
1. Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs, but panko gives a crunchier texture.
2. Can I freeze these drumsticks?
Yes! You can freeze the uncooked, coated drumsticks and bake them from frozen, simply add extra baking time.
3. What can I serve with the drumsticks?
These drumsticks pair well with various sides, such as fries, coleslaw, or even rice for a full meal!
Enjoy making your very own crunchy crumbed chicken drumsticks – a recipe your family will ask for again and again!
Crunchy Crumbed Chicken Drumsticks
Ingredients
Main ingredients
- 8 pieces chicken drumsticks
- 1/2 cup flour (plain/all purpose)
- 3 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp cayenne pepper or pure chili powder omit for a kid-friendly version
- 1 1/2 tsp cooking salt
- 2 tsp black pepper reduce to 1/2 tsp for a kid-friendly version
- Canola oil spray (or other oil) for coating
Instructions
Preparation
- Preheat your oven to 200°C/400°F (or 180°C for fan ovens). Line a tray with foil and place a rack on top. Spray the rack with oil.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko.
- In a small bowl, mix the dried oregano, basil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add 1 tablespoon of this mix to the flour and the rest into the panko, then mix well.
- Pat the drumsticks dry with paper towels. Roll each drumstick in the flour (shake off excess), dip in the egg (let excess drip off), then roll in the panko, pressing to make it stick all over, including the handle.
- Place the coated drumsticks on the rack. Repeat with the remaining chicken. Spray each drumstick generously with oil.
Cooking
- Bake for 25 minutes. Carefully turn the drumsticks, spray again with oil, and bake for an additional 20 minutes until they are golden brown and super crunchy!
Serving
- Serve hot with dipping sauces like ranch, barbecue, or honey mustard. Also pairs well with a fresh salad, mashed potatoes, or steamed vegetables.
