Oven-Fried Chicken Drumstick Recipe

Oven-Fried Chicken Drumstick Recipe

This recipe for oven-fried chicken drumsticks delivers all the irresistible crunch of classic fried chicken with a fraction of the oil and mess. The secret is a three-step coating process and baking them on a wire rack to ensure they get crispy all over.

Crispy Oven-Fried Chicken Drumsticks

These drumsticks are juicy on the inside and have a shatteringly crispy, seasoned crust on the outside. They're a guaranteed crowd-pleaser and perfect for a weeknight dinner or a casual weekend meal.

Yields: 4 servings (6-8 drumsticks)

Prep time: 15 minutes

Cook time: 35-45 minutes

Ingredients

• 6-8 chicken drumsticks (about 2 lbs / 900g)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs (or regular breadcrumbs)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (or more, to taste)
• Cooking spray or 2 tbsp olive oil/melted butter

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. This is the key to getting the chicken crispy on all sides.

Prepare the Chicken: Pat the chicken drumsticks completely dry with paper towels. This is an important step to help the coating adhere.

Set Up Your Dredging Station: You will need three shallow dishes.

Dish 1: Place the ½ cup of flour.

Dish 2: Beat the two eggs.

Dish 3: In a third dish, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Coat the Drumsticks: Working with one drumstick at a time, dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the drumstick firmly into the seasoned panko mixture, ensuring it's coated evenly and generously on all sides. Place the coated drumstick on the prepared wire rack. Repeat with the remaining drumsticks.

Bake the Chicken: Lightly spray the coated drumsticks with cooking spray (this helps them brown and get extra crispy). Alternatively, you can drizzle them lightly with olive oil or melted butter.

Bake for 35-45 minutes, or until the coating is deep golden brown and crispy, and the chicken is cooked through. The most reliable way to check for doneness is to insert an instant-read thermometer into the thickest part of a drumstick (avoiding the bone); it should register 165°F (74°C).

Rest and Serve: Remove the chicken from the oven and let it rest on the wire rack for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is tender and moist.

Tips for Success & Variations

The Wire Rack is Essential: Don't skip the wire rack! Baking directly on the sheet pan will steam the bottom of the chicken, making the coating soggy.

For Extra Crispiness: For an even crunchier crust, add ¼ cup of finely grated Parmesan cheese to the panko mixture.

Spice It Up: Add a teaspoon of your favorite hot sauce to the beaten eggs, or increase the amount of cayenne pepper for a spicier kick.

Gluten-Free Option: Use a 1-to-1 gluten-free all-purpose flour blend and gluten-free panko breadcrumbs.

Other Chicken Cuts: This method works perfectly for chicken thighs or wings. Just be sure to adjust the cooking time as needed—thighs may take a bit longer, while wings will cook faster. Always cook to an internal temperature of 165°F (74°C).

Make-Ahead: You can coat the drumsticks ahead of time and store them on the wire rack in the refrigerator for up to 4 hours before baking.

Enjoy your perfectly crispy and delicious oven-fried chicken