Crunchy Crumbed Chicken Drumsticks

Oven baked chicken drumsticks with a bold spice blend and extra crispy panko coating. Juicy inside, golden outside, ready in under an hour.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

8 Chicken drumsticks Patted thoroughly dry
0.5 cup All-purpose flour
3 Large eggs, beaten
1 cup Panko breadcrumbs Substitute regular breadcrumbs if unavailable
Canola oil spray Use generously
1 tbsp Dried oregano Seasoning
1 tbsp Dried basil Seasoning
1 tsp Garlic powder Seasoning
1.5 tsp Smoked paprika Seasoning
1.5 tsp Cayenne pepper or pure chili powder Omit for kid-friendly
1.5 tsp Salt Seasoning
2 tsp Black pepper Reduce to 0.5 tsp for kid-friendly

Equipment

oven
Wire rack and foil-lined baking tray
3 medium bowls
Paper towels
Canola oil spray

Method

Preheat oven to 400F (180C fan). Place a wire rack on a foil-lined tray and spray with oil.
Combine all seasoning in a small bowl.
Add 1 tablespoon of seasoning to the flour bowl. Stir remaining seasoning into the panko bowl.
Pat each drumstick thoroughly dry with paper towels.
Coat each drumstick in flour, dip in egg, then press firmly into panko all over. Place on rack.
Spray coated drumsticks very generously with oil.
Bake 25 minutes. Flip, spray again with oil, bake a further 20 minutes until deeply golden and crunchy.
Rest on rack 5 minutes before serving.

Notes

For kid-friendly: omit cayenne and reduce black pepper to 0.5 tsp. Spray oil generously for best golden color. Store in airtight container in refrigerator up to 3 days. Reheat in oven at 375F for 8 to 10 minutes.