Oven baked crunchy crumbed chicken drumsticks. Great seasoning, great crispy exterior, juicy flesh. Tastes like KFC – minus all the calories and grease!
Crunchy crumbed chicken drumsticks
I have a soft spot for chicken legs. Juicier and more flavourful than lean chicken breast, and more economical at that. With the bonus that there’s something extra enjoyable about food that has to be eaten with your hands.
Nobody eats drumsticks with a fork and knife, do they?? Surely not! Way too civilised and way too much meat wastage. There’s no way you can pick the bone clean of every scrap of meat with cutlery!!!
Hands all the way. GRAB and DEVOUR!
Today’s drumsticks are fabulously crunchy all over, and very well seasoned so there’s no need to marinate it overnight. You can make it right now, for dinner tonight. And yours will be as gorgeously golden as you see in the photos as long as you’re generous with the oil spray. Spray, spray, spray!
Ingredients in crunchy crumbed chicken drumsticks
The seasoning
The key to this recipe is a bold flavoured seasoning so there’s plenty of flavour in every bite even though we haven’t marinated the chicken. Here’s what you need – all pantry staples!
The spiciness comes from the chilli / cayenne pepper and a good amount of black pepper. There are adjustments in the recipe to make this kid friendly by either completely eliminating the spiciness or reducing it.
The crumbing
And here’s what you need for the crumb coating.
Chicken drumsticks aka chicken legs. If yours were frozen, thaw thoroughly and pat dry extra well else you will end up with soggy patches.
Egg and flour – the glue for the breadcrumbs. (PS I thought 2 eggs was enough but actually, we need 3.)
Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (AUS – Coles, Woolworths, Harris) in the Asian foods section and Asian stores (cheaper!). Substitute with regular breadcrumbs.
How to make crunchy crumbed drumsticks
I like to split the seasoning between the flour and the panko, for maximum flavour effect!
Seasoning – Mix the seasoning in a small bowl.
Season flour and breadcrumbs – Use 1 tablespoon of the seasoning for the flour, then mix the rest in with the panko.
Crumbing (without making a mess!)- Use one hand to coat a drumstick in the flour then shake off excess. Use the same hand to coat the drumstick in egg, then allow the excess to drip off. Still using the same hand, place the drumstick in the panko, then use your other hand to sprinkle with panko. Press to adhere, rotate and coat all over with panko. Place on rack. Marvel at clean(ish) hands!!
Repeat with remaining drumsticks, lining them up so they are evenly spaced.
Spray generously with canola or other oil. I like to use canola oil because it comes out like a foam so I can see where I’ve sprayed. (PS The more you spray, the more golden and crunchy the coating. So don’t hold back!)
Bake for 25 minutes at 200°C/400°F (180°C fan). Flip drumsticks, spray again, then bake for a further 20 minutes or until gorgeously golden and crunchy. Let them cool for 5 minutes – which also gives the crumb a chance to “set” – then dive in!
What to serve with crunchy drumsticks
Gosh, there’s really no rules here. I had them with leftover Supreme Soy Noodles and Smashed Cucumbers on the day I made the recipe video. Certainly not obviously choices but it was still enjoyable! 😂
To keep your life easy, try serving this with what I call two-in-one-side dishes. These are sides that combine plenty of vegetables with starch in one dish so you can just serve that as the side rather than making a side salad plus a starch to fill out a meal.
Some personal two-in-one favourites include:
Purple Rice – made with red cabbage in it (imagine how colourful your dinner plate will be!)
Garlic Butter Rice with Kale – the best way I know to convert kale haters!!
Enjoy! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Crunchy crumbed chicken drumsticks
Ingredients
- 8 chicken drumsticks
- 1/2 cup flour , plain/all purpose
- 3 large eggs , beaten
- 1 cup panko breadcrumbs (Note 1)
- Canola oil spray (or other oil)
Seasoning:
- 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 chilli powder – Note 2 (omit for kid-friendly)
- 1 1/2 tsp cooking salt
- 2 tsp black pepper (reduce to 1/2 tsp for kid-friendly)
Instructions
- Preheat oven to 200°C/400°F (180°C fan). Place a rack on a foil lined tray. Spray rack with oil.
- Crumbing bowls – Place the flour, whisked eggs and panko in 3 separate medium bowls (bear in mind shape to fit the drumsticks!).
- Mix Seasoning in a small bowl. Put 1 tablespoon into the flour and the rest in the panko, then mix.
- Crumb – Pat drumsticks dry with paper towels. Coat in flour (shake off excess), then egg (let excess drip off). Place in panko and rotate, pressing to adhere all over, including the handle. (Note 3 for mess-free hands technique!)
- Spray – Place drumstick on the rack. Repeat with remaining chicken. Spray very generously with oil.
- Bake 25 minutes. Turn drumsticks, spray again with oil. Bake a further 20 minutes until golden brown and super crunchy!
- Serve Eat and enjoy the CRUNCH!
Recipe Notes:
- Honey mustard sauce: Mix together 1/3 cup whole-egg mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice (sub vinegar), salt and pepper.
- Pink sauce – 1/2 cup (100g) sour cream + 3 tbsp ketchup
- Ketchup, BBQ sauce or other store bought sauce of choice
Nutrition Information:
Life of Dozer
Dozer on move day. He was delighted to have so many new targets for treats – and he was rather successful, actually!
Made these last night.
An unmitigated failure!
I followed the recipe to the letter, but found I had nowhere near enough of the breadcrumbs. The resultant sticky mess stuck to me but not the chicken. Most of the rest stuck to the wire rack. Not my greatest culinary accomplishment!😱
Just made this for dinner! Massive hit all round. Made the kid friendly version and served with buttered corn on the cob. Will definitely make again x
kid friendly version for us but loved it
These were great! The family loved them. I served with your white bean mash and grilled zucchini.
Looking at this recipe, it’s already making my mouth water. The combination of spices in the seasoning, the detailed steps, and the focus on achieving that perfect crunch all make it very appealing. The idea of achieving a KFC-like taste without the excess grease and calories is very enticing. What’s more, it’s not just about the chicken drumsticks; the suggested sauces like honey mustard and pink sauce promise to add an extra layer of flavor. It’s clear that a lot of thought has gone into ensuring that the drumsticks come out flavorful and crispy.
The fact that it’s oven-baked is another plus. It’s a healthier and less messy method compared to frying.
The photos also help in visualizing the end product, which looks absolutely delicious. I appreciate the advice on how to handle the crumbing process without making a mess – it’s little details like these that can really make a difference when trying a new recipe.
I’m looking forward to trying this recipe out. I think it’ll be a hit with my family, especially during game nights or weekend dinners. If it tastes as good as it looks and sounds, it may just become a regular in our meal rotation.
This sounds so delicious! Wondering if this would work with boneless thighs? My other half unfortunately hates any chicken on the bone
Haven’t tried it with chicken yet. Used the coating on pork chops and everything thoroughly enjoyed it.
LOVE the recipes❤️and the instructions❤️❤️👍👍. Only one negative if there has to be one at all…….. the index….. it’s not too easy to follow , eg if I’m looking for a particular chicken recipe I have to examine all the index in order to find it.
But LOVE t all the same. Congrats
Our grandsons love drumsticks, thank you so much for this recipe. Just read it so I haven’t made it yet but they will love it.
I have been away and not able to have internet. Just before I left, you said on Instagram I believe that you would be leaving your Dream House and Dream Kitchen. I am so sorry, I watched your webinar and LOVED seeing you and Dozer in your beautiful home. Your kitchen was indeed a Dream. You also said you would explain why you were moving? I hope you and Dozer are doing well, just a worried fan.
Hi Elizabeth! Nothing to worry about – thanks so much for your concern though, I am so touched. 🙂 I just want to separate my office from my home, and I want to be closer to my food bank. So I moved to an area where I can build my new food bank kitchen and also my office, and live in my own home! I keep meaning to explain this in a post but running out of time to do so. Thanks for caring!! Dozer is great and settled in – he doesn’t care where we live as long as we’re together 🙂 N xx
Daaaaaaaamn! That is one mighty fine cook book you have written there Nagi!🤗 I was just gifted a copy by my best friend. You have really outdone yourself. I’d expect nothing less…it’s truly exceptional. Your family must be so proud! Oh and this chicken looks awesome. I will definitely be making it soon along with so many recipes from Dinner. Congratulations on an amazing job!!!👍😋
Thanks for your kind words Kirsty!! N xx
Deliciousness! Succulent crispy baked chicken drummies. I used shichimi togarashi as that’s what I had in my pantry instead of cayenne pepper and celery salt in lieu of oregano – note to self to use less salt next time (that was my bad). Nagi you’ve done it again, I am fangirling over your recipes
Shichimi togarashi? FANCY!!! 🙂 N x
5 stars! A keeper! I used 6 large (Texas) bone in skin on (BISO)chicken thighs same measurements, time and temp =perfect! with internal temp @ 185F. Initially, I worried @ the amount of seasonings but turned out so flavorful! The only change was reducing Cayenne pepper to 1 tsp (I like Atomic heat but hubby likes mild=compromise). Yes, the skin texture was like KFC! Mind her true warning @ U.S. chili powder is NOT to be used as it is not spicy. “Cooking salt” I used table salt.
Funny thing is the day before I tried a different recipe from another site using 3 dredge stations also (melted butter, seasoned self rising flour, plain bread crumbs) but without spraying oil and no eggs and it was a fail bc the skin texture was grainy and dry. Determined to get it right YOUR recipe saved the other half package of thighs. Hubby said it was moist but more than that “so flavorful”!
Honey Mustard Sauce was a keeper also! Using mayo was unique and worked well!
LOVE HEARING THAT! So glad it worked perfectly with thighs, I will have to share a thigh version one of these days. I will credit you!! N xx
I would prefer to use thighs. Would this work? I also wish air fry times were included.
I’m sorry Suzy, I don’t own an air fryer! Getting someone to air-fry my recipes is something I’m considering though….stay tuned!! 🙂 N x
Yes. I used 6 bone in skin on large thighs with same measurements, time and temp in a conventional oven and it came out perfect. “Large” meaning I could only fit 6 on the cooling rack with little room to spare.
GREAT tip JM, thanks so much for sharing that!! N xx
Looks great, any possibility we could have Air Fryer timings? I’m guessing 200C for 7 minutes but would expert comment!
PS Ditto other recipes.
I cooked mine for 20 minutes at 180 in the air fryer then flipped them and did another 10. Super crispy.
Hi Ron! Unfortunately I no longer have my air fryer so I can’t help you! N x
They were delicious
SO GLAD to hear that Anthony!! N xx
If you put your pan in the sink or on the top rack of your dishwasher dishwasher before spraying the oil the mess will be contained!
Saw the email with this recipe just as I was trying to figure out dinner. Had all the ingredients and they were so easy to prepare. Hubby and the kids gave them a big thumbs up! The flavour was awesome and they really were crunchy. I made the honey mustard sauce too and it was delicious. I can see this becoming a regular. Thanks Nagi!
Can you remove the skin from the chicken legs? It would be a healthier version if allowed
This looked good until I read, “Tasts like KFC”.
What a put down!
No thanks
No, she meant the TEXTURE of the skin is like KFC original nothing to do with the flavor which is different.
My bad. Just saw she did say that. I agree with the skin texture being similar. It was still finger licking good!
Hi,
I would love to make this recipe but as I can’t eat eggs is there a substitute in the coating
Thanks
I’ve done it with vegan mayo or a flax seed egg replacement with great success!
I have used plain greek yoghurt or buttermilk instead of eggs but I don’t know if it might compromise the crunch in this recipe.