I love this recipe because it delivers everything I want from fried chicken — crisp, flavorful coating and tender meat — without the deep fryer. The seasoning blend gives it a subtle kick from cayenne and black pepper, balanced beautifully with herbs and smoky paprika. These drumsticks are so well-seasoned that I don’t even need a dipping sauce (though I often whip up a quick honey mustard or creamy pink sauce). It’s simple, satisfying, and guaranteed to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 chicken drumsticks 1/2 cup flour, plain/all-purpose 3 large eggs, beaten 1 cup panko breadcrumbs Canola oil spray (or other oil)
Seasoning: 1 tbsp dried oregano 1 tbsp dried basil 1 tsp garlic powder 1 1/2 tsp smoked paprika 1 1/2 tsp cayenne pepper or pure chili powder 1 1/2 tsp cooking salt 2 tsp black pepper
Directions
I preheat the oven to 200°C/400°F (180°C fan) and line a baking tray with foil. I place a rack on top and spray it generously with oil — this helps the chicken crisp up evenly.
In three separate medium bowls, I set up a crumbing station: one with flour, one with whisked eggs, and one with panko breadcrumbs. I mix all the seasoning ingredients in a small bowl, then stir 1 tablespoon of the spice mix into the flour and the rest into the panko breadcrumbs.
To prepare the chicken, I pat each drumstick dry with paper towels. I coat them in the seasoned flour, shaking off the excess, then dip them into the beaten eggs, allowing any extra to drip off. Finally, I roll them in the seasoned panko, pressing firmly so the crumbs stick well — including around the handle.
I arrange the drumsticks on the prepared rack, spacing them apart, and spray them generously with oil. I bake them for 25 minutes, then turn each drumstick, spray again, and bake for another 20 minutes until golden brown and extra crunchy.
Once baked, I let them rest for a few minutes before serving. The result is perfectly crisp drumsticks with juicy, tender meat inside — no frying required.
Servings and Timing
This recipe serves 4 people and takes about 1 hour total — 15 minutes to prepare and 45 minutes to cook. It’s ideal for a hearty family dinner or casual weekend meal.
Variations
For a milder, kid-friendly version, I omit the cayenne and reduce the black pepper. Sometimes I use chicken thighs or wings instead of drumsticks for variety. For a gluten-free option, I swap the panko breadcrumbs for crushed gluten-free cornflakes. If I want extra flavor, I add grated parmesan cheese to the breadcrumb mixture. A dash of lemon zest in the seasoning also gives it a fresh twist.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 180°C for about 10 minutes until the coating crisps up again. I avoid microwaving, as it softens the crust. These drumsticks also freeze well — I let them cool completely, wrap them tightly, and reheat in the oven straight from frozen until hot and crunchy.
FAQs
Can I make these with chicken thighs or wings?
Yes, the same method works perfectly with other cuts — just adjust the cooking time accordingly.
Can I air fry these drumsticks?
Absolutely! I cook them in the air fryer at 190°C for about 25–30 minutes, turning halfway through.
What’s the secret to keeping the coating crunchy?
I make sure the drumsticks are well-dried before coating and spray them generously with oil before baking.
Can I make them ahead of time?
Yes, I coat the drumsticks a few hours ahead and refrigerate them, then bake just before serving.
Can I use regular breadcrumbs instead of panko?
Yes, though panko gives a lighter, crunchier texture.
How spicy are these drumsticks?
They have a warm, peppery kick — I reduce the cayenne for a milder version.
What sauces go well with these?
Honey mustard, pink sauce, ketchup, or BBQ sauce all pair beautifully.
Can I make them dairy-free?
Yes, I just make sure the breadcrumbs and seasonings don’t contain dairy.
Do I need to flip the drumsticks while baking?
Yes, turning them halfway through ensures even browning and crunch.
What can I serve with these?
I love them with mashed potatoes, a crisp salad, or roasted vegetables.
Conclusion
These Crunchy Crumbed Chicken Drumsticks are everything I love about fried chicken — crisp, flavorful, and golden — but baked to perfection. The seasoned coating delivers a perfect balance of spice and crunch, and the juicy chicken inside makes every bite satisfying. Whether for family dinners, meal prep, or casual entertaining, this recipe never fails to impress and always brings that crave-worthy crunch to the table.
Oven-baked Crunchy Crumbed Chicken Drumsticks with a golden, crispy coating and tender, juicy meat inside. Packed with herbs and spices, they deliver all the flavor of fried chicken — without the grease.
Ingredients
8 Chicken drumsticks
1/2 cup Plain flour
3 Large eggs, beaten
1 cup Panko breadcrumbs
Canola oil spray (or other oil)
Seasoning:
1 tbsp Dried oregano
1 tbsp Dried basil
1 tsp Garlic powder
1 1/2 tsp Smoked paprika
1 1/2 tsp Cayenne pepper or pure chili powder
1 1/2 tsp Cooking salt
2 tsp Black pepper
Instructions
Preheat the oven to 200°C/400°F (180°C fan). Line a baking tray with foil and place a rack on top. Spray generously with oil.
Prepare three bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs. Mix all seasoning ingredients in a small bowl.
Stir 1 tablespoon of the seasoning mix into the flour and the remainder into the panko breadcrumbs.
Pat drumsticks dry with paper towels. Coat each in seasoned flour, dip into beaten eggs, and roll in seasoned panko, pressing to adhere well.
Arrange drumsticks on the rack, spray with oil, and bake for 25 minutes. Turn, spray again, and bake for another 20 minutes until golden and crunchy.
Rest for a few minutes before serving. Enjoy hot with your favorite dipping sauce.
Notes
For a milder version, reduce or omit the cayenne pepper.
Use chicken thighs or wings instead — adjust cooking time as needed.
For a gluten-free version, replace panko with crushed gluten-free cornflakes.
Add grated parmesan or lemon zest to breadcrumbs for extra flavor.
Reheat leftovers in the oven at 180°C for 10 minutes to re-crisp.
To air fry, cook at 190°C for 25–30 minutes, turning halfway.
