Crunchy Crumbed Chicken Drumsticks

Crunchy crumbed chicken drumsticks are a delicious and easy-to-make meal that everyone loves. The crispy outside and tender inside make them perfect for lunch, dinner, or even parties. This recipe uses simple ingredients and is baked, not fried, making it a healthier choice without sacrificing flavor.

Why Make This Recipe

Making crunchy crumbed chicken drumsticks is a fantastic way to enjoy a classic dish at home. The crunch from the panko breadcrumbs gives these drumsticks that satisfying texture that everyone craves. In addition, they are simple to prepare and can be customized with your favorite spices. Plus, baking them in the oven means less mess and hassle than frying. Perfect for busy weeknights or when you have guests!

How to Make Crunchy Crumbed Chicken Drumsticks

Follow these easy steps to create your 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)
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 kid-friendly)
1 1/2 tsp cooking salt
2 tsp black pepper (reduce to 1/2 tsp for kid-friendly)

Directions:

Preheat the oven: Preheat your oven to 200°C/400°F (180°C fan). Place a rack on a foil-lined tray and spray it with oil.
Prepare Crumbing Bowls: In three medium bowls, place the flour, whisked eggs, and panko breadcrumbs. Make sure the bowls are shaped to fit the drumsticks.
Mix Seasoning: In a small bowl, mix the dried oregano, basil, garlic powder, smoked paprika, cayenne pepper, cooking salt, and black pepper. Put 1 tablespoon of this mixture into the flour and mix the rest into the panko breadcrumbs.
Dredge the Drumsticks: Pat the drumsticks dry with paper towels. Coat them in flour, shaking off the excess. Then, dip them in the beaten egg and let the excess drip off. Finally, place them in the panko, turning to coat and pressing the panko to stick all over, including the handle.
Spray the Drumsticks: Place the coated drumsticks on the rack and repeat with the remaining chicken. Spray the drumsticks generously with oil.
Bake: Bake the drumsticks for 25 minutes. After that, turn them over, spray again with oil, and bake for another 20 minutes until they are golden brown and super crunchy.
Serve: Enjoy your crunchy crumbed chicken drumsticks!

How to Serve Crunchy Crumbed Chicken Drumsticks

These chicken drumsticks can be served as a main dish along with some tasty sides. Pair them with a fresh salad, mashed potatoes, or your favorite dipping sauces like BBQ or ranch. They are also great for finger foods at parties or family gatherings.

How to Store Crunchy Crumbed Chicken Drumsticks

If you have leftovers, let the chicken cool completely and then place them in an airtight container in the refrigerator. They can last up to three days. Reheat them in the oven to maintain their crunchiness.

Tips to Make Crunchy Crumbed Chicken Drumsticks

Ensure the drumsticks are dry before coating for a better crunch.
Feel free to mix different spices into your panko for unique flavors.
For an even crunchier result, use a convection oven setting if you have one.

Variations

You can experiment with different flavors by adding different spices or herbs to your breadcrumb mixture. Try adding some grated Parmesan cheese to the panko for an extra cheesy crunch.

FAQs

Can I use different cuts of chicken?
Yes, you can use chicken breast or thighs, but the cooking time may vary.
What can I use instead of panko?
Regular breadcrumbs can be used, but they won’t be as crunchy. For a gluten-free option, try using gluten-free breadcrumbs.
Can I freeze the cooked drumsticks?
Yes, you can freeze the cooked drumsticks. Just make sure they are cooled and stored in a freezer-safe container for up to three months.

Enjoy making and eating these crunchy crumbed chicken drumsticks; they are sure to be a hit!