Easy to make Crispy Baked Chicken Drumsticks – this chicken recipe is family friendly and full of flavor. The chicken drumsticks are so moist and juicy and super easy to prep.
We are no strangers to chicken around here. To fuel your crispy chicken addiction, also try these Crispy Ranch Chicken Strips or my favorite, these Homemade Chicken Nuggets.
I love some good fried chicken every once in awhile. In fact, I have a thing for fried chicken sandwiches whenever I go out.
But fried chicken at home? That’s just not something I do.
I don’t really have an excuse – maybe just because that is something special for when I go out.
But baked chicken? That’s another story. I will make that all the time – especially when it’s these Crispy Baked Chicken Drumsticks.
I actually really love making chicken drumsticks because not only are they really easy, but they are super flavorful. I use chicken breasts in home cooking a lot, but I think we can agree that the drumsticks have way more flavor. I love that this recipe uses mainly pantry staples. You’ll probably need to pick up the chicken, but you most likely have everything else on hand.
Plus, my kids think it’s fun to pick it up and eat it like a turkey leg.
These Crispy Baked Chicken Drumsticks are so super easy, and they are great for the whole family. And while I still wouldn’t classify them as healthy, they are a lot better for you then the deep fried versions!
Ingredients
- Chicken Drumsticks: The drumsticks are part of the chicken legs that are connected to the thighs. You should be able to find them easily at your grocery store. You could also use chicken thighs if you don’t want to do the drumsticks. If you use thighs, I would use bone-in over boneless. If you do use boneless, the cook time will be less.
- Flour: You are going to do a basic breading for the chicken, which means that you will dredge the chicken in the flour to start. This will help the other ingredients to stick.
- Egg and Milk: The next part of the breading is the egg and milk. This will help the outer layer to stick to the chicken.
- Bread Crumbs: You want fine breadcrumbs for this recipe. You could use homemade, but you’ll want to make sure they are finely ground.
- Seasoning Blend: The seasonings I use are salt, paprika, dried oregano, onion powder, garlic powder, dried basil, and black pepper. Feel free to switch this up using your favorite seasonings – smoked paprika would be a delicious swap, or thyme or dried mustard would be fun additions.
- Butter: The butter is what will give your chicken the fake crispy skin. Since you are removing the skin, the butter will help to make the breading nice and crispy so you won’t even miss the skin!
How to remove skin from chicken drumsticks
So, I have made this chicken recipe with the skin and without the skin. And to be honest, I like it better without the skin, which is surprising because I usually love the chicken skin!
- Start by using your thumb to loosen the skin from the drumstick. Lift the skin up and work your thumb under until it is loosened.
- Then take a dry paper towel and use that to grab the skin. The paper towel will help you to get a good grip on the skin. Pull until you pull the skin off of the chicken drumstick.
- Repeat with the remaining chicken drumsticks.
How to Make Crispy Baked Chicken Drumsticks
Once you have removed the skin from the chicken, you have the hardest part done! Here is how you make it.
- Place the flour in a shallow dish. I like to use a pie plate.
- Place the egg and milk in another shallow bowl and whisk lightly, just to break up the egg.
- Combine the bread crumbs and all of the spices in a ziplock bag.
- Take your chicken and dip it in the flour, shaking off any excess. Then coat it in the egg mixture, and then drop it in the ziplock bag.
- Repeat with the remaining chicken.
- Seal the bag and shake until all of the chicken is coated.
- Melt the butter, and pour it into the bottom of a baking dish. I prefer a baking dish over a baking sheet so that the butter doesn’t spread out too far and stays close to the chicken.
- Place the chicken drumsticks in the pan in a single layer, then turn the chicken to coat it in the butter.
- Bake for 25 minutes, then turn the chicken over and cook an additional 25 minutes.
Frequently Asked Questions:
What temperature should chicken drumsticks cook to?
You’ll want to cook the chicken to an internal temperature of 170ºF. If you don’t have a meat thermometer, you can pierce the chicken and if the juices run clear, the chicken should be done.
How long does it take to cook chicken drumsticks?
For this recipe, you’ll bake the chicken for 25 minutes, then turn it and cook an additional 25 minutes.
Do you cover the drumsticks when baking?
I don’t cover the with foil because I want them to get nice and crispy, and if you cover them, they will end up steaming.
Can you line the baking dish with aluminum foil or parchment paper for easy cleanup?
I would suggest the foil over the parchment paper.
How do you store the leftovers?
Assuming you have leftovers, store them in an airtight container in the fridge. They will keep for 3-4 days. Keep in mind that the leftovers won’t be as crispy when reheated. Reheating in an air fryer will give you the best results.
What to serve with Baked Chicken Drumsticks
Sometimes the side dish is the hardest part! Here are a few suggestions for what to serve on the side:
Sauteed Green Beans with Cherry Tomatoes
Scalloped Corn and Broccoli
Glazed Carrots
Artichoke Pasta Salad
Tropical Fruit Salad
Golden Potato Mash
More Chicken Drumstick Recipes
Slow Cooker Sweet Chili Chicken Drumsticks
Honey Balsamic Drumsticks
Hoisin Glazed Chicken
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Crispy Baked Chicken Drumsticks
Ingredients
- 2 1/4 lbs chicken drumsticks
- 1/4 cup all-purpose flour
- 1 egg
- 3 tablespoons milk
- 1 cup bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 6 tablespoons unsalted butter
Instructions
- Preheat the oven to 350ºF.
- Use your thumb to gently loosen the skin from the chicken. Using a dry paper towel, grab the skin and pull it off.
- Place the flour in a shallow bowl. Place the egg and the milk in another bowl and whisk lightly to break up the egg. Combine the bread crumbs, salt, paprika, oregano, onion powder, garlic powder, basil and pepper in a large ziplock bag.
- Dredge the chicken in the flour, then in the egg mixture. Place the drumsticks in the ziplock bag, then close the bag and shake to coat the chicken.
- Melt the butter and pour it into a 9×13-inch baking dish. Place the chicken in the dish and turn it to coat in the butter.
- Bake the chicken for 25 minutes, then turn the chicken over and bake an additional 25 minutes, or until it is golden brown and cooked through.
Catherine Doctorman says
Great
Faye says
My husband loved this recipe. I handmade the bread crumbs. That’s the only change I made. Will definitely make this again. It’s yummy and flavorful.
Deborah says
I’m so glad you both loved it!
Audrey says
Absolutely love this totally scrumptious recipe! Cooked in my Ninja Foodi 5 grill for 20 mins. Left the skin on as I cannot pass up super crispy air fryer skin, so did not need the butter. I normally always have Italian breadcrumbs on hand, so this likely added a little more oomph. Wonderfully juicy on the inside. Thank you, Deborah, for so generously sharing this truly fabulous recipe… my favourite now & so easy to make!!!
Deborah says
Thanks for the review, Audrey. I’m so glad you loved it!
Mary Stacey says
This is very similar to my Mom’s. I think she left the skin on, though. I did lightly salt and pepper prior to following the steps. It turned out great!
Barb A. J. says
I’m now on a Heart diet and trying to find ways to have dishes as close as I truly enjoy.
Fried Chicken is one of my favorites, so I’m real excited to have found this.
I’m going to make this tomorrow night for me and my sister. It looks so delicious I’m sure we will enjoy it, and with salt-free Green Beans, and Mashed Potatoes. This takes me back to dishes I truly enjoy. Thanks !
Deborah says
I hope you enjoy it, Barb!
Doug McD says
I based it on it but added a main prepaid spice and added garlic and onion powder. Large 10 legs so went 350 for 30 and 25.
MaryB says
Drumsticks are a favorite with the little ones and this easy, tasty recipe is a favorite.
Theresa Nickerson says
I am not a fan of drumsticks so I find it difficult to cut them and make them tasty. This is a nice way to bake them. Although I added some extra seasoning, Ie. Montreal Chicken Spice, Extra Garlic seasoning and chilli powder. Hubby loved them. I did find they stayed wet on the bottom so maybe I added too much butter or maybe cooking at a higher temp for the last 10 minutes. I took the skin off and I thought some of the breading fell off the chicken easily.
Freda Eyerly says
This recipe turned out excellent! Great seasoning, great crispy exterior with fall off the bone moist interior.
Carol says
I was looking for something like the baked chicken my mother used to make, and this came closer than anything else I’ve tried. I used a combination of drumsticks & thighs and left the skin on (like Mom), but otherwise followed the recipe exactly. 1 cup of bread crumbs is barely enough for this amount of chicken, so I had to add a bit more at the end. My family loved it – very moist and delicious. Mom also topped off each piece with about a teaspoon of concentrated orange juice before baking, which adds a nice tangy element to the dish.