Crispy Chicken Drumsticks are a family favorite and an oven-baked swap for fried chicken!
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.
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.
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!
Crispy Chicken Drumsticks
- 2 pounds chicken drumsticks approx. 8 drumsticks
- 2 eggs beaten
- 2 tablespoons milk
- 1 cup flour
- salt & pepper to taste
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)