An easy, finger-lickin’ good main dish for a busy night or weekend picnic!
Need a family-friendly, easy dinner for tonight? Even if it’s a busy Wednesday, smack in the middle of the week? Breaded chicken drumsticks is a great recipe to get into your rotation of work-smarter-not-harder dinners. It’s basically a from-scratch version of the classic Shake ‘N Bake packaged mix, and it’s one of those recipes where the homemade version delivers so much more flavor and crunch than the boxed version.
Drumsticks are a budget-friendly option, and on top of that, they’re juicy and delicious when cooked right. I’m not a fan of deep-frying chicken for health reasons, so my oven is the go-to. Oven-baking chicken means less grease and mess. Baking chicken in the oven is great, and drumsticks don’t dry out like chicken breasts might. And the best part? In the relatively hot oven (400°F), the breading bakes up super crispy, making for a delightfully crunchy bite.
You will love breaded chicken drumsticks. It’s a must-have recipe for weeknight dinners, large gatherings, or picnics because you can make a lot of tasty chicken without much fuss. Short on time? No problem. Make the breading mixture ahead of time and store it in a resealable bag until you need to prep the chicken. This extra tip makes an easy recipe even quicker for those busy nights.
A gluten-free option
If you want to enjoy crispy, breaded chicken drumsticks but without the gluten, no worries. It’s a matter of two simple swaps. First, use a half cup of your favorite gluten-free flour. I recommend almond flour (not almond meal). Then, replace the cup of Italian breadcrumbs with a cup of gluten-free breadcrumbs. You can usually find Italian-seasoned gluten-free breadcrumbs or use plain and add an additional tablespoon of Italian seasoning yourself.
How do I store leftovers?
Store leftover drumsticks in a resealable bag or other airtight storage container for up to 4 days in the refrigerator. You can also freeze them in a Ziploc bag or freezer-safe container for up to 2 months. Reheat the chicken in the oven or air fryer until it reaches a temperature of 165°F.
Serving suggestions
For a weeknight dinner, I like to put my air fryer to use when serving these drumsticks. Serve with a fun side like Air-Fryer Sweet Potato Fries or Air-Fryer Green Beans if you want something green. For outdoor gatherings, think picnic sides. Baked beans, Southern Potato Salad, and coleslaw all work well. Additionally, you can amp up the spice level in the breading if you like a little kick. Add a quarter teaspoon (or more!) of cayenne pepper to the breadcrumb mixture to spice things up a bit.
Breaded Chicken Drumsticks
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- 1 tablespoon Italian seasoning
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons paprika
- 8 chicken drumsticks skin on or off, as you prefer
- Olive oil spray
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and place a rack on top if available.
- In one bowl, mix the flour with salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs with Italian seasoning, garlic powder, and paprika.
- Pat the drumsticks dry with paper towels. Dip each drumstick in the flour, shaking off any extra, then in the egg, and finally press them into the breadcrumb mixture until they are evenly coated.
- Place the coated drumsticks on the rack and lightly spray them with olive oil.
- Bake for 25 minutes, then flip them, spray again, and bake for another 25 minutes until golden brown and cooked through (the internal temperature should reach at least 165°F). Garnish with parsley.
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