Crispy Chicken Drumsticks Tips For Perfect Breading

These drumsticks come out with a crispy crunchy coating and extra juicy meat! Best of all, these are made in the oven, no splattering oil or deep frying is required.

A New Family Favorite!

Juicy & crispy: Breaded and baked chicken drumsticks come out juicy on the inside with savory, crispy skin every time!
Easy: An easy-to-make and easy-to-clean-up recipe mean homemade crispy chicken can be made even on busy weeknights.
Make ahead: These can be breaded, placed on a rack over a baking sheet and lightly covered with plastic wrap up to 24 hours in advance.
Oven Baked: We much prefer oven baked over deep frying, it’s healthier and less mess.

Ingredients

CHICKEN: Buy fresh or frozen chicken drumsticks by the pound. Choose drumsticks of the same size and intact skins.

EGGS & FLOUR: Eggs, milk, and flour make sure that the crumbs stick to the chicken. Be sure to season the flour so the chicken is seasoned throughout.

BREADING MIXTURE: We add 3 types of crumbs in this recipe.

Panko for crunch.
Corn flakes for sweetness, flavor, and crunch.
Seasoned breadcrumbs for even coating and flavor.

SEASONINGS: Add a handful of savory herbs that are probably already in the pantry, or try homemade Italian Seasoning, cajun seasoning, or your own favorites.

VARIATIONS: Make a signature seasoning blend with one of these special blends! Chicken Seasoning Homemade Poultry Seasoning, or a spicy Homemade Cajun Seasoning.

How to Cook Chicken Drumsticks

Whisk the egg mixture together in a bowl. In another bowl, add salt & pepper to flour.
Combine all of the breading ingredients in a third bowl per recipe below.
Dip chicken into flour, then into egg mixture, then roll in the seasoned breading.
Bake until crispy & golden brown on the outside. Serve hot!

How to Get a Crispy Coating on Chicken

Dab the chicken dry before coating to help the crumbs stick.
Ensure you remove excess flour and egg when dredging.
Scoop a whole cup of cornflakes into a zippered bag and gently crush them with a rolling pin or use a food processor.
Spray the coating very well with cooking spray so it gets nice and crispy. (I sometimes put a pat of butter on each drumstick too).
If time allows, refrigerate the chicken for 30 minutes before baking (or lightly cover and refrigerate up to 24 hours). This helps the skin crisp.
If you’d like, place the chicken on a rack before baking, this will help it to crisp all around.
Once the chicken is cooked, broil for a minute or two for extra-crispy coating!

How to Store

Store leftovers in a zippered bag in the refrigerator for up to 5 days. Eat cold or reheat under the broiler. Freeze chicken drumsticks in a zippered bag with the date labeled on the outside for up to 3 months.

More Chicken Favorites

Chicken Parmesan – easy to make at home
Air Fryer Chicken Drumsticks – sticky perfection
Baked Chicken Thighs – no fail recipe!
Crispy Breaded Chicken – tender & juicy every time
Air Fryer Chicken Thighs – 3 easy ingredients
Chicken Cordon Bleu – favorite recipe
Air Fryer Fried Chicken – our favorite way to fry chicken

Did your family love these Crispy Chicken Drumsticks? Be sure to leave a rating and a comment below!