Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks
- Calories: 420
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 190 mg
