Oven-Fried Chicken Drumsticks

I still remember the day I made my first batch of oven-fried chicken drumsticks because I was craving crispy fried chicken but didn’t want to deal with hot oil splattering all over the kitchen so I experimented with baking instead. I coated the drumsticks in a simple mixture, popped them in the oven, and to my surprise they came out golden, crispy, and absolutely irresistible.

Now I make oven-fried chicken drumsticks regularly because they deliver all the satisfying crunch of classic fried chicken with a fraction of the mess and grease and the inside stays juicy while the outside gets beautifully crispy. It’s comfort food that’s easy, tasty, and always a crowd-pleaser.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken drumsticks – Juicy and flavorful, perfect for baking to crispy perfection.
• Breadcrumbs – Form the crunchy coating that mimics traditional frying.
• Parmesan cheese – Adds a salty, savory punch to the crust.
• Paprika – Gives warmth and rich color to the coating.
• Garlic powder – For a flavorful background note.
• Salt and pepper – Basic but essential seasoning.
• Eggs – Help the breading stick to the chicken.
• Olive oil – Drizzled on top to encourage browning and crisping.
• Fresh parsley – Optional garnish for a fresh pop of color.

Tools You’ll Need

• Baking sheet – The main surface for roasting the drumsticks.
• Wire rack – Elevates the chicken so air circulates and crisps all sides.
• Mixing bowls – For setting up your breading station.
• Tongs – For dipping and turning the drumsticks without a mess.
• Whisk – To beat the eggs smoothly.
• Measuring spoons – For precise spice measurements.

Instructions

Step 1:

I start by preheating the oven to 425°F and placing a wire rack over a baking sheet so the drumsticks can crisp up all around.

Step 2:

In a bowl, I mix together breadcrumbs, Parmesan, paprika, garlic powder, salt, and pepper to create the crunchy coating.

Step 3:

In another bowl, I beat the eggs until smooth then I dip each drumstick into the egg and roll it in the breadcrumb mixture, pressing gently to help it stick.

Step 4:

I arrange the coated drumsticks on the prepared rack and lightly drizzle or spray them with olive oil to help them crisp up in the oven.

Step 5:

I bake the drumsticks for 35–40 minutes, turning them once halfway through to ensure they brown evenly and become crisp on all sides.

Step 6:

Once they’re out of the oven, I let them rest for a few minutes before garnishing with chopped parsley and serving hot.

Tips

I like to let the drumsticks sit at room temperature for 10–15 minutes before baking so they cook more evenly and for extra crispiness, I sometimes use panko breadcrumbs. You can also add cayenne pepper or chili powder if you like a spicy kick. And don’t skip the wire rack—it really helps with that all-around crisp.

Ways to Serve

These oven-fried chicken drumsticks are delicious with mashed potatoes, corn on the cob, coleslaw, or a crisp green salad. They’re also perfect for picnics, potlucks, and casual family dinners because they travel and reheat well.

Frequently Asked Questions

Can I make oven-fried chicken drumsticks ahead of time?

Yes, you can bread them in advance and store in the fridge for a few hours before baking or bake them ahead and reheat in the oven to restore crispiness.

What’s the best way to get them extra crispy?

Use a wire rack on the baking sheet and don’t overcrowd the pan so the heat circulates evenly around the chicken.

Can I use other cuts of chicken for this recipe?

Absolutely! Thighs and wings work great too—just adjust the baking time based on size and thickness.

See You in the Kitchen

I hope you give these oven-fried chicken drumsticks a try because they’re easy to make, wonderfully crispy, and full of flavor and whether it’s for a weeknight meal or weekend gathering, they always disappear fast. Let me know how yours turn out!

Happy Cooking!

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