Easy Baked Chicken Drumsticks

Here’s an Easy Baked Chicken Drumsticks recipe that everyone will love (even your kids):

Easy Baked Chicken Drumsticks

I’m lucky enough to have my Mom living about 30 minutes away from me now.  I see her fairly often, and she comes and spends the night at my house occasionally.  On one such occasion, she made us dinner.  She whipped up these Easy Baked Chicken Drumsticks in nothing flat.  Simple crumbs with salt and pepper, a quick dunk in butter, a roll in the crumbs and into the oven they went.  They came out so crisp and buttery and perfect.

Easy Baked Chicken Drumsticks Recipe

Sometimes the simplest of recipes turn out the best of dinners.  We all enjoyed very much.  Thanks, Mom!

Yield: 8 drumsticks

Prep Time: 15 minutes

Cook Time: 50 minutes

Easy Baked Chicken Drumsticks

Ingredients:

  • 2 cups fine cornflake or pretzel crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) butter
  • 8 chicken drumsticks

Directions:

  1. Preheat the oven to 375 degrees.  Line a baking sheet with foil and spray with nonstick spray (or just spray the baking sheet directly).
  2. In a medium bowl, whisk together the crumbs, salt and pepper.
  3. In a separate bowl, melt the butter.
  4. Dip drumsticks in butter and roll in crumbs.  Place on prepared baking sheet.
  5. Bake 50 minutes, or until chicken is cooked through and golden.
  • For a gluten-free version, just use gluten-free pretzels!
SOURCE:  RecipeGirl.com

Here are a few more chicken drumstick recipes you might enjoy:

16 Responses to “Easy Baked Chicken Drumsticks”

  1. postedMay 12, 2015 12:11 PM

    Love the idea of using pretzels! Paired with honey mustard maybe? Yes please!

  2. postedMay 12, 2015 1:16 PM
    Heather Linteo

    Do you leave the skin on?

  3. postedMay 13, 2015 4:53 AM

    This sounds so simple!  I love when it doesn’t take a massive amount of ingredients to make a delicious dish!  

  4. postedMay 13, 2015 10:35 AM

    Pretzel crumbs! Such a fantastic idea! Love the ease of this recipe – pinned!

  5. postedMay 20, 2015 4:43 AM

    What a crispy crust on the outside! Yum!

  6. postedAug 21, 2015 1:17 PM
    Melodi

    Wondering if I could sub panko bread crumbs for the cornflakes?

    • August 21st, 2015 @ 6:03 PM

      I think that would be fine!

  7. postedAug 23, 2015 4:11 PM
    Tracy

    Same question someone else asked – remove the skin or leave it on? 

    • September 3rd, 2015 @ 8:41 PM

      either way!

  8. postedSep 14, 2015 6:19 PM
    Blair

    Would this work on bone in thighs too?

    • September 28th, 2015 @ 7:30 PM

      I would imagine so!

  9. postedMay 16, 2016 3:04 PM
    Robert M

    I made this recipe exactly as instructed. I used corn flakes. It came out delicious! I will make this again!

  10. postedAug 8, 2016 7:39 PM
    carol

    Have made these many times and they r loved by all!  A variation on the cornflakes which I use for summer eve party potlucks is herbed stuffing  mix ( I use the “farms” brand)  mixed with bottled or grated fresh parm cheese, yummy but dont look at nutritional values!!! (Everything else can remain as discussed above when using this variation)

    • August 9th, 2016 @ 6:30 AM

      Thanks for the tips!

  11. postedSep 22, 2016 2:18 PM
    India M Manning

    I tried this, but with frosted flakes. It was delious. Kids loved it as well.

    • September 26th, 2016 @ 7:38 AM

      Interesting!

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