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If you’re looking for a healthier chicken with the same crunch and flavour as fried chicken, Seasoned Panko Crusted Baked Chicken Drumsticks is the answer!  Easy to prepare, with common pantry ingredients, these drumsticks are sure to satisfy that fried chicken craving.

I’m coming back to the party with more chicken drumsticks.  Whenever I decide to cook anything non-vegetarian at home, chicken drumsticks are usually my go-to.  There’s a few reasons why that is the case.  First, no one can argue with the fact that they are probably the most cost-effective form of meat you can buy.  Where I live, I can buy a family package, which usually consists of at least 12 drumsticks, for about five dollars. 

Next, they are extremely versatile.  They hold up well to baking or frying; sauces or no sauces, seasoning them is easy, because they are considered dark meat, which to me has always been more flavourful anyway. 

That then, leads into my third reason: they are more flavourful then chicken breasts.  I tend to favour meat that is cooked on a bone.  It tends to stay more moist when cooking.  And, lastly, you can easily pick one up in each hand, because they have perfectly built-in handles.  😉

When I was little, my mom worked seasonally, which meant that dinners had to be quick and easy.  During peak seasons, she might have to work 16 hours with only an hour or two in between to tend to us three kids and get some rest.  Shake and Bake was one of those easy meals she could prepare without all of the fuss.  I have modeled these chicken drumsticks after the taste and ease of Shake and Bake.

If you’re a child of the seventies, like me, you’ll certainly remember the Shake and Bake commercials!  My favourite was the one with the little girl who exclaimed to her dad as he came home from work “It’s Shake and Bake; and I helped!”  That southern accent was so damn cute and obviously, super memorable!

Probably the easiest thing you’ll do today, this recipe is just perfect and I assure you, both you and your dinner table attendees will love it!

If you don’t have panko on hand, I’m sure you could substitute it with regular bread crumbs and the taste would be just as good.  I prefer to use panko because the size of the crumb is larger, which results in a crunchier texture.

Seasoned Panko Crusted Baked Chicken Drumsticks

Course: Main Course
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Author: Lord Byron's Kitchen
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Ingredients

  • 12 chicken drumsticks
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • 1 tablespoon paprika
  • 2 cups panko crumbs
  • non-stick cooking spray

Instructions

  1. Preheat oven to 350. Prepare a large baking sheet by lining it with parchment paper.
  2. In a large bowl, combine all of the ingredients except the vegetable oil. Use a whisk to be sure the ingredients are all combined well. Set aside.
  3. Wash the chicken drumsticks in cold water; do not dry them.
  4. Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
  5. Lightly spray the drumsticks with the vegetable oil.
  6. Bake, loosely covered with aluminum foil for 45 minutes.
  7. Remove from oven. Top each drumstick with some of the leftover crumb mixture. Spray once again, quite liberally with the vegetable oil.
  8. Return the baking sheet to the oven, this time uncovered for another 45 minutes.
  9. Enjoy!

 

 

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This Post Has 33 Comments

  1. I love drumsticks, too! You are right, they're so economical. I've never made a breaded version before but I'm loving all the spices you mixed in! I'll have to check for some drumstick deals next time I'm at the grocery store...
    1. Hi Patricia, I'm sure you can, however, regular bread crumbs is something I never cook with, so I can't say for sure. I'm a panko advocate; mostly because I like the fact that panko crumbs are larger than regular bread crumbs, so I find there's more of a crunch factor. If you use regular crumbs, please come back and let me know how it holds up. Cheers!
  2. I just made this and it was perfect! Crunchy, delicious, and packed with flavor! I used Panko and regular bread crumbs and smashed up some French's french fried onions. I also tossed some potatoes on the pan. Great recipe and very easy. Thanks for sharing!
  3. How would this do with chicken breasts/chicken tenders? I've done this recipe a couple time with drumsticks and they turned out AMAZING! But I have chicken tenders and want to try it with them tonight.
    1. I really can't see why not, Julia. You would need to adjust the baking time though. Chicken breasts cook much faster than drumsticks.
  4. Looking forward to making these tonight!! I'm curious though... baking in (2) 45 min intervals, won't that dry them out?? There's less meat on drumsticks than there is in chicken breasts and recipes usually call for 40 min baking times for those...
    1. Hi Sarah! The time is correct. The panko crust will lock in the moisture, and in addition, chicken breast cannot be compared to other parts of the chicken in terms of cooking time. Any chicken parts with a bone will take a longer time to cook than a chicken breast.
  5. I followed this recipe almost exactly - I didn't have any parsley on had so I substituted it with dehydrated cilantro. It was a big hit with the husband. Moist on the inside, crispy on the outside. I'll only use Panko for my breaded chicken for now on!
    1. Thank you, Jennifer. Just recently, I made the recipe again and updated the photographs. It's one of my favourite ways to pack a punch of flavour into a cheap cut of chicken. And yes, panko is the only way to go for this recipe; it provides so much crunch!
  6. Making these now, for some reason I wanted some drumsticks today. First time baking these so I was looking for a simple panko recipe. I didn't have all ingredients but that's ok. Sure they'll come out taste. Should know soon.
  7. I am thinking about trying this in place of my usual pan-fried chicken recipe tonight. I have a box of panko just hanging around. I have 12 pieces of dark meat from cutting up two chickens; legs, thighs and wings. I worry that the long cooking time would be too much for the wings.
  8. This is my go to chicken drumstick recipe now! Proportions of seasonings are just right and they come out moist inside yet crunchy on the outside. Thanks for the recipe!
  9. I tried this recipe and it turned out great and tasty! However, the bottom of the drumsticks were darker than the top and it also looked like the panko crumb coating disappeared from the bottom of the drumsticks... Not sure what went wrong. I followed the timing and temperature according to what you have stated here. Any advice would be appreciated. Thanks.
    1. Hi Bea! :) I'm sorry to hear that you had some trouble. What kind of pan did you use? I think if you use a pan that is a good conductor of heat, it might cause the chicken to brown more on the bottom. Avoid cast iron or glass baking dishes. Try using an aluminum baking sheet instead. If you can provide me with more details, I can troubleshoot them for you. Thanks. :)
  10. I made these last night and they were a hit! I am making again tonight and wondering if you think I can use chicken thighs as well? Thank you for the great recipe!
    1. Hi Jamie - thank you! Yes, you can certainly use thighs, but be sure to adjust your cooking time, since thighs take just a little bit longer to cook. :)
  11. Quick question. Could I prepare the chicken and then cover and put in the fridge? Then out in the oven later in the day? Thanks!
  12. Simply wetting the drumsticks then rolling in the breadcrumbs may result in the crumbs falling off. And this is also why you are finding the need to cook them twice for 45 minutes at a time and why the crumbs on your chicken looks almost burnt. Always best to coat the chicken first in egg beaten with a little water, to assure adhesion, locking in the juices, and even cooking of crumbs and insides, then cook for only 45 minutes. Better yet, for an even crispier coating, first dredge the chicken in flour, then egg, then the crumbs, for 45 minutes. Your seasoning mix is quite good.

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