Crunchy Chicken Drumsticks
Crunchy Chicken Drumsticks
Table of Contents
Crunchy Chicken Drumsticks
Oven baked, grispy crumbed chicken drumsticks with perfect seasoning and a crunchy exterior. Juicy on the inside, they taste just like KFC but without the extra calories and grease.
I have a real fondness for chicken legs. They’re juicier and packed with more flavor than lean chicken breast, plus they’re more budget-friendly. And let’s be honest there’s something especially satisfying about eating with your hands.
Who actually uses a fork and knife for drumsticks? That’s just too refined and leads to too much meat going to waste. You can’t get every last bit off the bone with cutlery.
Ingredients In crunchy Chicken Drumsticks
The seasoning is crucial to this recipe. With a robust flavor blend, you’ll enjoy a burst of taste in every bite, even without marinating the chicken. Here’s what you’ll need just some pantry staples.
The spiciness comes from chili or cayenne pepper, along with a generous amount of black pepper. The recipe includes adjustments to make it kid-friendly, allowing you to either eliminate the spice entirely or reduce 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 Chicken Drumsticks
I like to divide the seasoning between the flour and the panko for the best flavor impact.
- 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
You may like: Cheese Curds
Crunchy 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.
- 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
Notes
1. Panko breadcrumb – 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.
2. Chilli powder – Not to be confused with US chili powder which is a store bought mix that’s not spicy. I’m talking about the pure chilli powder, 100% spiciness!
3. Mess-free crumbing technique: Use one hand to coat in flour and the egg, then use that same hand to place the drumstick into the panko bowl. Use your clean hand to sprinkle panko onto the drumstick, pressing to adhere. Make sure you cover the handle too so you can grasp it to rotate the drumstick and keep your hand mostly clean. Repeat – and marvel at clean(ish) hands!
4. Quick sauce options:
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
5. Leftovers will keep for 3 days in the fridge. A quick blast in the oven will resurrect the crunchy coating to some degree.
