BAKED CHICKEN DRUMSTICK RECIPES
This recipe for baked chicken drumsticks is not only simple but also allows you to quickly prepare it in the oven. A seasoning blend consisting of three ingredients imparts excellent flavor and color. Additionally, the key to achieving a beautifully crispy skin lies in the addition of a small amount of baking powder. If you are skeptical, I encourage you to check the reviews for my Truly Crispy Baked Chicken Wings, which employs the same technique!
Crispy Baked Chicken Legs
In my opinion, when it comes to sheer munchability (a newly coined term), chicken drumsticks surpass chicken breasts any day. I would much prefer to grab a drumstick with my hands and savor the tender meat off the bone rather than delicately eating a chicken breast with a knife and fork!
However, perhaps that is just my personal preference.
Therefore, if you share my sentiments – or even if you do not (!) 😇 – here is an excellent recipe for everyday chicken drumsticks to try. It is seasoned with a straightforward rub reminiscent of BBQ, made from just paprika, onion, and garlic powder (I bet you have all three in your pantry!) and combined with flour to ensure the legs are coated thoroughly.
As for a little tip to achieve that delightful crispy skin? A hint of baking powder. Yes, indeed. Continue reading!
Seasoning for Crispy Baked Chicken Drumsticks
To prepare these drumsticks, here is what you will need. Baking powder serves as the secret ingredient that ensures the skin remains crispy. Meanwhile, flour is utilized to enhance the seasoning mixture, allowing us to coat the chicken legs evenly.
Chicken drumsticks – While this recipe specifically calls for chicken legs, you can also use chicken wings and skin-on, bone-in chicken thighs.
Baking powder (for that crispy skin!) – It is important to note that this should not be confused with baking soda or bi-carb, as they are different! Baking powder is a well-established ingredient used in my baked chicken wings to achieve a crispier chicken skin. There is a significant amount of science behind its effectiveness, but all you need to understand is that it works!
To ensure complete transparency, I must candidly state that the skin in this recipe does not achieve the same level of crispiness as that found in wings. This difference arises because the wings possess plain skin, while these legs are seasoned, which inhibits crisping (albeit in exchange for enhanced flavor!).
However, without any baking powder, the chicken skin on the drumsticks tends to be somewhat soggy. While non-crispy chicken skin can be acceptable when baking drumsticks with a glaze, such as in my Sticky Honey Soy Baked Chicken or Honey Mustard Baked Chicken Drumsticks, this particular recipe benefits significantly from having skin that is at least slightly crisp!
Spice mix – We will utilize a blend of smoked or plain paprika, along with onion and garlic powder. These three spices form a classic seasoning combination reminiscent of an American barbecue rub, which I frequently employ in various dishes (including my rub for pork chops and baked chicken breasts). If you do not have both onion and garlic powder, you may substitute one for the other.
Flour – This ingredient is used to enhance the seasoning, allowing for an even coating on the chicken legs.
How to prepare Crispy Baked Chicken Drumsticks
The key to achieving crispy baked drumsticks lies in stretching the skin over the drumsticks as much as possible (since the flesh will not crisp!) and then applying the seasoned flour evenly across the skin.
Seasoning – Combine the spices and flour in a bowl. A shallow bowl is recommended for easier coating of the chicken legs with the seasoning.
Coat drumsticks in oil – The oil aids in adhering the seasoning to the chicken while also promoting a nice browning of the skin during baking. I find it most effective to use my hands to rub the oil all over, ensuring that each drumstick is thoroughly coated.
Stretch skin – The more skin that remains over the flesh, the crispier your drumsticks will be! Therefore, pull and stretch the skin to cover the flesh as completely as possible. Although some skin will inevitably shrink back during baking, neglecting this step entirely will result in a drumstick that is mostly devoid of skin.
Coat the legs with seasoning – Dip, turn, and use your fingers to sprinkle on top as necessary. Then, shake off any excess; otherwise, you will end up with a rather thick layer of a pasty coating on the chicken legs.
Arrange on a tray – Position the legs on a rack placed on a foil-lined tray. Why use foil? It simplifies your cleanup process. Why a rack? To achieve crispy undersides! If you do not have a rack, line the tray with paper instead and turn the drumsticks halfway through cooking, anticipating an additional 5 to 10 minutes to the baking time to ensure the top becomes crispy.
Apply oil spray – Next, spray the legs with oil. Be generous! This will enhance their crispiness and give them a golden appearance, resembling a frying effect!
Bake for 30 minutes at 200°C/390°F (180°C fan), rotating the tray once to ensure even cooking. Then, increase the oven temperature to 220°C/430°F (200°C fan) and continue baking for an additional 15 minutes until they are crisp and golden. You may find that an extra 5 minutes is necessary to achieve crispy skin, depending on how evenly your oven distributes heat.
Once they are done, serve them immediately while they are still hot!
What to accompany with Crispy Baked Chicken Drumsticks
These drumsticks are quite versatile and pair well with a variety of other dishes. Consider serving these drumsticks alongside Fried Rice and a simple Garden Salad, as shown above.
Alternatively, prepare a large batch of Macaroni Salad or Potato Salad – these are excellent side dishes that can be stored in the refrigerator for several days. For a different option, try my marinated Vegetable Pasta Salad (a fantastic starch and vegetable side), a Quinoa Kale Salad (with marinated kale!), or a hearty Sweet Potato Salad.
Recipe Notes:
1. Alternative chicken cuts – You may also opt for chicken wings (which require the same cooking time and temperature) or skin-on, bone-in thighs (bake for 35 minutes at 200°C/390°F (180°C fan) followed by 15 minutes at a higher temperature, as per the recipe).
2. Spice substitutions:
- Garlic powder: substitute with additional onion powder
- Onion powder: substitute with additional garlic powder
- Smoked paprika: substitute with regular/sweet paprika
3. Purpose of baking powder – It is important not to confuse baking powder with baking soda / bi-carb, which is significantly stronger than baking powder and will not yield a pleasant taste!! Baking powder serves as a secret technique to enhance the crispiness of chicken skin, a method that has been tried and tested with chicken wings (a very popular recipe on my website!). While it does not render these drumsticks extremely crispy due to their seasoning as opposed to being plain skin (like the wings), omitting it will result in noticeably less crispiness. The flavor of the baking powder is undetectable.
4. Tray preparation – Why use foil lining? It simplifies the cleanup process. Why use a rack? To achieve crispy undersides! If you do not have a rack, you can line with paper instead and turn the drumsticks halfway through cooking, but be prepared to extend the baking time by an additional 5 to 10 minutes to ensure the top becomes crispy.
5. Nutritional information per serving (i.e., 5 servings, 2.4 drumsticks per person)
OTHER RECIPES
INGREDIENTS
- Enough choice pieces of chicken drumsticks for 8 people
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- Butter
- Salt
- Pepper
INSTRUCTIONS
Butter baking dish, arrange individual pieces of chicken drumstick in dish.
Salt and pepper as desired.
Distribute the soups evenly over the chicken drumstick.
Dot lightly with butter. Bake at 350 degrees for about an hour, or until chicken is tender and brown as desired.
Nice served with rice and the soup makes delicious gravy.
Nice served with rice and the soup makes delicious gravy.
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