This chicken drumsticks roasted in the oven Can of course be sprinkled with breadcrumbs or panko. But let’s not forget shredded potato chips, cheese crackers, tortilla chips, shredded wasabi peas, saltines, corn flakes, or just about anything. The best part? You can make this easy meal for less than $4.
Oven-roasted drumsticks are proof that some things never go out of style, but instead get a little new look every now and then.
While we’d argue that some of the drumstick coatings suggested in her recipe appear to reflect the Shake ‘n Bake era, there’s nothing stopping you from using the drumsticks as you please. That means pretty much anything that crumbles is an option. Just look in the back of your pantry for rolled-up bags full of cracker, granola, or potato chip crumbs.
I have listed some additional suggestions below. But don’t let that deter you from your style. Go on. Inject a little playfulness into a weeknight dinner for the kids (of all ages).–David Leite
Why our testers loved this
Our testers praise this easy oven-roasted chicken drumstick recipe for combining both child and adult friendlywhat makes it one “Good family meal.” They loved experimenting with different coatings and discovering their favorites.
Sofia Reino summed it up with her comment: “This is a fun and easy recipe to repeat.”
Notes on ingredients
- chicken legs-The timing in the recipe is based on using medium sized chicken drumsticks, but you can use this method on any chicken piece. You’ll need to adjust your cooking time based on what you’re going to use it for.
- coating–There are dozens of topping options for these drumsticks. Anything crunchy or crunchy you have in the pantry, like chips, crackers, or cornflakes, will work. Check out our favorite options in the FAQ section below.
How to make this recipe
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and brush with oil or melted butter.
- Dry the chicken, removing the skin if necessary. Whisk the egg in a shallow bowl. Place the topping in a resealable bag, seal and crush the topping into fine crumbs.
- Dip the drumsticks in the egg and drain excess egg. Place chicken in breadcrumb bag, seal and shake to coat evenly.
- Place the chicken on the prepared baking sheet and bake until the internal temperature reaches 165°F.
Recipe FAQs
What types of coatings can I use?
With the motto that no crumb is left behind, we searched our pantry for every crumb we could find. To get the drumsticks rolling, here are just a few of the crumbs we’ll be trying next time we make this recipe.
Potato Chips: Any taste.
Wasabi Peas: Yes. Try to forget about wasabi coated peas.
Tortilla Chips: Yellow, white or blue corn.
Flavored Corn Chips: Try one of the dozens of Doritos flavors. The same goes for Cheetos.
Cornflakes: Or any other unsweetened breakfast cereal.
Panko: Japanese panko, preferably seasoned with sesame seeds or spices or dried herbs.
Day-To-Day Crumbly Cornbread: Yes, you can use cornbread with cheese, fresh corn, and crumbled bacon.
Cheese crackers: You know those cheesy fish crackers? You can see where we’re going with this. Especially relevant if you happen to have some homemade cheese fish crackers on hand.
Gluten Free Rice Crackers: These savory little rice crackers work wonders.
Pita chips: Any flavor you like or have on hand will work, except maybe apple cinnamon.
Saltines: Everyone is old-fashioned.
How do I make homemade flavored glazes?
If you want to boost the flavor of your crunchy topping, the authors of the Cookbook for every day have the following suggestions:
Italian: 1 cup wheat germ, 1/3 cup grated parmesan, 1/4 teaspoon each salt and pepper.
Honey mustard: 3 cups honey mustard pretzel pieces, 1/4 teaspoon pepper.
Mexican: 3 cups tortilla chips, 2 teaspoons each chili powder and ground cumin.
Krispie Ranch: 1 1/2 cups crispy rice granola, 1 sachet ranch dressing mix.
Peppery Cheese: 3 cups cheese crackers (a goldfish shape will do), 1/4 teaspoon pepper.
Herb: 1 1/2 cups herb filling mix.
Onion: 3 cups fried onion rings.
Can I make these with chicken fillets?
Yes. You can use this method on any piece of chicken. However, you need to adjust the cooking time.
Allow 15 to 20 minutes of baking time for chicken fillets. Be careful not to overcook your chicken or it will become dry.
Helpful tips
- Save yourself an extra bag and shred your chips or crackers right in the bag. Add the chicken pieces and shake until covered.
- These are best served right after baking. Then they are the crispiest. If you have leftovers, reheat in a 350°F oven until warmed through. However, be aware. They won’t get crispy.
- This recipe is suitable for a dairy-free diet when prepared with oil, and also suitable for a gluten-free diet when topped with a gluten-free topping such as topping. B. rice crackers, is prepared.
More great chicken drumstick recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Drumsticks roasted in the oven
Of course, these oven-roasted drumsticks can be topped with breadcrumbs or panko. But let’s not forget shredded potato chips, cheese crackers, tortilla chips, shredded wasabi peas, saltines, corn flakes, or just about anything.
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Preheat the oven to 200°C (400°F). Line a shallow skillet or rimmed baking sheet with aluminum foil and brush the foil with oil or melted butter.
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Pat the chicken dry. If necessary, remove the skin from the chicken by grasping the skin with a paper towel and peeling it off.
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Take a fork or whisk and lightly beat the egg in a shallow bowl.
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Place your desired Crazy Crunchy Coating in a resealable plastic bag. If using something that hasn’t already been broken into pieces, close the bag and gently crush the contents into fine crumbs with a rolling pin, the bottom of a heavy skillet, or even a wine bottle.
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Dip one or two chicken thighs at a time in the egg, then drain excess egg and then place the chicken thighs in the bag with Crazy Crunchy Coating. Shake to evenly coat the chicken.
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Place the drumsticks on the prepared pan and brush lightly with oil or melted butter. Bake 30 to 35 minutes until chicken is cooked through and coating is brown. Serve immediately.
- Use your packaging –Save yourself an extra bag and shred your chips or crackers right in the bag. Add the chicken pieces and shake until covered.
- warm up–These are best served immediately after preparation. The crust won’t be as crispy if you reheat it. However, if you have leftovers, for best results, heat them in a preheated 350F oven until heated through.
- Nourishment –This recipe is suitable for a dairy-free diet when prepared with oil, and also suitable for a gluten-free diet when topped with a gluten-free topping such as topping. B. rice crackers, is prepared.
Portion: 2drumsticksCalories: 284kcal (14%)Carbohydrates: 6G (2%)Protein: 29G (58%)Fat: 15G (23%)Saturated Fatty Acids: 4G (25%)Polyunsaturated fat: 3GMonounsaturated fatty acids: 6Gtrans fats: 0.1GCholesterol: 186mg (62%)Sodium: 226mg (10%)Potassium: 367mg (10%)Fiber: 0.2G (1%)Sugar: 1G (1%)Vitamin A: 262IU (5%)Vitamin C: 1mg (1%)Calcium: 22mg (2%)Iron: 3mg (17%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.