Crunchy Crumbed Chicken Drumsticks
Delicious and easy chicken drumsticks with a crispy coating that keeps the meat tender and juicy. Perfect for dinner or parties!
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.
Notes
Pat the drumsticks dry before coating for better breadcrumb adherence. For extra flavor, let the coated drumsticks sit for 10-15 minutes before baking. Consider double coating for even crunchier chicken.