Crispy Chicken Drumsticks
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
424 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crispy Chicken Drumsticks
Description
The Crispy Chicken Drumsticks recipe hinges on its triple breadcrumb mixture combining panko, crushed cornflakes, and seasoned crumbs enhanced with Parmesan. These create a textured exterior that crisps up nicely during oven baking. The drumsticks are first dusted with seasoned flour, then dipped in an egg and milk wash before rolling in the breadcrumb mix to ensure even coverage. Cooking at a high temperature of 400°F allows the coating to brown and become crunchy without drying the chicken. The method advises optional chilling to help the coating set, which can improve crispness. Once baked through to 165°F internal temperature, the drumsticks have a crisp crust that contrasts with tender meat beneath.
This dish is well suited to serving as an entrée that pairs with sides like salads or roasted vegetables, offering a handheld protein option. Using cooking spray or an optional butter pat helps enhance the crisp finish. For extra crispiness, broiling briefly after baking is suggested.
Notes recommend thoroughly drying chicken pieces before coating to help crumbs stick and removing excess flour and egg to avoid sogginess. Crushing cornflakes gently helps add crunch, and resting the coated chicken in the refrigerator up to 24 hours can improve the crust adherence. Baking on a rack allows air circulation for even crisping.
Ingredients
- 2 pounds chicken drumstick approx. 8 drumsticks
- 2 egg beaten
- 2 tablespoons milk
- 1 cup all-purpose flour
- salt to taste
- black pepper to taste
Breading Mixture
- 1 ½ cups panko bread crumbs
- ½ cup cornflake crumbs
- ½ cup seasoned bread crumbs
- 2 tablespoons Parmesan Cheese optional, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 400°F.
- Whisk eggs and milk in a bowl. Place flour in a second bowl and season with salt & pepper.
- Combine the breading mixture ingredients in a third bowl.
- Pat the chicken dry with a paper towel. Gently toss the drumsticks in the flour mixture. Remove and shake off any excess flour.
- Dip into the egg mixture. Finally roll the drumstick in the breading mixture, gently pressing to adhere.
- Generously spray the drumsticks with cooking spray and place on a baking sheet (you can put a rack on the baking sheet if you'd like).
- Optional: If time allows, refrigerate the chicken for 30 minutes before baking. This can help the coating stick better.
- Bake 45-50 minutes or until chicken reaches 165°F and the coating is crispy.
Notes
- Pat chicken dry to help coatings adhere better.
- Remove excess flour and egg mixture before breading to prevent sogginess.
- Crush cornflakes gently using a rolling pin or food processor for crisp texture.
- Spray coated drumsticks generously with cooking spray for browning; a small butter pat can be added optionally.
- Refrigerate coated chicken for 30 minutes to 24 hours to help coating stick and crisp during baking.
- Use a baking rack to allow air circulation beneath chicken for even crispiness.
- Broil briefly after baking for a more crunchy crust if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424 | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 1048mg | 44% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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