Here’s a Crispy Oven Baked Chicken Drumsticks recipe that everyone will love (even your kids). It’s not a fancy recipe, and it’s easy to make. It’s one that will result in chicken drumsticks that are juicy and tender on the inside with a flavorful and crispy chicken skin on the outside. You might just add this one to your “make again” pile for easy weeknight chicken recipes.
For non crispy baked chicken drumsticks, please check out our recipes for glazed chicken drumsticks, hoisin chicken drumsticks and honey molasses chicken drumsticks. Nashville Hot Chicken Drumsticks are extremely crispy and tasty too, but those are fried and not baked.
What is the secret to making crispy oven baked chicken drumsticks?
These are tips I learned from my Mom. She was the queen of making crispy oven chicken. And she taught me several secrets for making sure that oven baked chicken has crispy skin!
- Keep the skin on. The skin keeps the chicken meat from drying out since it provides a layer of protection from the heat. You’ll also get nice, crispy skin!
- Make sure you start with dry chicken. Pat it dry with paper towels. When you remove all excess moisture from the skin, that will help you achieve the goal of getting perfectly crispy chicken. And start with room temperature chicken.
- Be sure to dip the chicken in some kind of fat (melted butter or oil) before seasoning.
- Mom liked to use cornflake crumbs (instead of flour) with simple spices added (garlic powder, smoked paprika, salt and pepper). It’s an easy coating for the chicken, and it helps create a crispy exterior. Use the leftover cornflake crumbs to make our baked cornflake chicken made with boneless chicken breasts.
- Add a small amount of baking powder to your seasoning blend.
- Be generous with the coating. Roll those drumsticks around in the coating until everything is covered.
- Set the drumsticks on a rack that is set on a foil-lined tray. This will allow the heat to circulate all the way around the drumsticks.
- Spray the drumsticks lightly with oil or olive oil spray just before baking.
- Bake them at high heat (425 degreesF). Flip the drumsticks over about 25 minutes into baking, and then bake for about another 20 minutes.
- Bake slightly longer than what is recommended as the safe temp for white meat chicken. Mom baked her drumsticks to an internal temperature of 170 degreesF. (use an instant read meat thermometer), and then let them rest for a few minutes before serving. The result: crispy oven baked chicken drumsticks with a lot of flavor!
Gluten free tip:
Use gluten-free cornflake crumbs. Just buy cornflakes that you know are gluten free, and place them in a large zip baggie. Smash the heck out of them until they turn into crumbs. Alternately, you can use gluten free pretzels and turn those into crumbs in the same manner.
Budget Tip!
Another great thing about buying chicken drumsticks to make for dinner is that they’re usually very inexpensive compared to other cuts of chicken. And everyone loves finger food like chicken drumsticks (especially kids!)
Should we leave the skin on or off?
That’s completely your choice! Leave the skin off if you enjoy eating it and you’re going for a crispy chicken exterior. Take the skin off before dunking in butter and rolling in crumbs if you want to make the chicken a little bit lighter (chicken skin is high in fat and calories, but it’s amazing).
What dishes to serve with chicken drumsticks:
Serve crispy chicken drumsticks with a side dish such as macaroni salad, potato salad, pasta salad or sweet potato fries. They are great comfort food, but if you want to balance things out then you can always serve them with a light salad.
What you will love about this recipe:
- In my opinion, this recipe for chicken drumsticks is even better than oven baked chicken breasts. The chicken turns out considerably more juicy.
- This recipe also works for bone-in chicken thighs!
- Sometimes the simplest of recipes turn out the best of dinners. We enjoy these very much, and I hope you will too!
Crispy Oven Baked Chicken Drumsticks
Ingredients
- 2 cups fine cornflake crumbs (alternately, you can use pretzel crumbs)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
- ½ cup (1 stick) butter
- 8 chicken drumsticks (keep skin on)
Instructions
- Preheat the oven to 425℉. Set the rack in the middle of the oven. Line a baking sheet or pan with foil and set a rack on top of the foil.
- In a medium bowl, whisk together the crumbs, salt, garlic powder, paprika, baking powder and pepper.
- In a separate bowl, melt the butter.
- Dip the drumsticks in butter and roll in the seasoned crumb mixture. Place on the rack. Spray lightly with oil or olive oil spray.
- Bake 25 minutes, then flip the drumsticks over and bake for an additional 15 to 20 minutes, or until chicken is cooked through and golden. Bake time will be dependent on how large your drumsticks are. Temperature of your chicken with an instant read thermometer should be 170℉. Remove the chicken from the oven and let it rest before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the butter enough to make the crumbs stick? Usually eggs are needed.
I don’t use eggs- seems to stick just fine.
Do you do this with skin on or off the drumsticks?
either!
Can I use plain bread crumbs instead of cornflakes?
sure!
extremely good. Will use this recipe many times.
I made it and it was to die for. The only thing not mentioned was to turn chicken over cause the top was not crispy so I turned the broiler on for a little while and then turned chicken over. I love fried chicken and this was just as good. My favorite oven chicken recipe now.
My family LOVES this recipe! I followed it word-for- word, the first time with pretzels and it was awesome! Tonight, I used Cornflakes and substituted olive oil for butter. Delicious! My husband’s only complaint was that I didn’t make enough! ?
Hi Lori, The recipe looks great. Will try it this weekend. Just wanted to know if you’ve tried margarine instead of butter? Or would this just not have the same sticking power for the crumb coat? Thanks
Hi Taryn, I actually don’t ever use margarine… so I have no knowledge of its sticking power!
when I roll the chicken in butter can I use flour? will it work?
It will not taste nearly the same using flour.
In my family we use crushed Rice Krispies-adds just a little sweet, and a little garlic salt and pepper. We call it Krispie chicken-has been my favorite since I was a kid. It was even my “birthday pick” when I was growing up!
Sounds great!
I tried this, but with frosted flakes. It was delious. Kids loved it as well.
Interesting!