Crunchy crumbed chicken drumsticks
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Servings
4
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Crunchy crumbed chicken drumsticks
Description
This recipe for Crunchy crumbed chicken drumsticks features a layer of seasoned flour and panko breadcrumbs that crisps up during baking. The seasoning blend including dried oregano, basil, smoked paprika, cayenne pepper, and garlic powder gives depth and heat that can be adjusted for children by omitting the cayenne. Using panko breadcrumbs specifically delivers a light, extra-crispy crust.
The drumsticks are dried, coated in flour mixed with some seasoning, dipped in beaten egg, then rolled in the panko with the remaining spices. They are placed on an oiled rack to bake in a hot oven, sprayed with oil halfway to maintain a crunchy crust all around. Baking times total about 45 minutes, with a turn and extra spray in between to ensure even crispness.
These drumsticks serve well as a satisfying finger food or protein addition to a meal and can be paired with sauces like honey mustard or ketchup. The coating retains crunch if reheated briefly in an oven. Using the recommended technique keeps hands less messy during breading.
The recipe suggests easy sauce options and notes panko may be found in Asian food sections or substituted with regular breadcrumbs. Adjust seasoning to taste, especially for spiciness. Leftovers store refrigerated for 3 days.
Ingredients
- 8 chicken drumstick
- 1/2 cup flour , plain/all purpose
- 3 egg beaten, large
- 1 cup panko breadcrumbs (Note 1)
- canola oil or other oil, spray
Seasoning:
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp cayenne pepper Note 2 (omit for kid-friendly, or pure chilli powder
- 1 1/2 tsp salt cooking
- 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. (Note 3 for mess-free hands technique!)
- 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
- Use panko breadcrumbs for a lighter, crunchier coating; regular breadcrumbs may be substituted but produce a different texture.
- The cayenne pepper provides heat; omit or reduce for a milder, kid-friendly version.
- For less mess when breading, use one hand for dry ingredients and egg and the other hand for pressing panko onto the chicken.
- Leftover drumsticks keep for 3 days refrigerated and can be reheated briefly in the oven to partially restore crispiness.
- Serve with sauces like honey mustard, pink sauce, or ketchup to complement the spicy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211cal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 131mg | 44% |
| Sodium | 583mg | 24% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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