Easy Baked Chicken Drumsticks

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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.

What are the best crumbs to use for baked chicken drumsticks?

I like to use cornflake crumbs.  You can either smash them yourself (if you have a box of cornflakes), or if you think you’re going to use them a lot then you can buy a box of Cornflake Crumbs!  The box of crumbs will be located in your market near other similar seasonings.  If you prefer, you can use pretzel crumbs. Again, just put them in a zip baggie and smash the heck out of them until they turn into crumbs.  Both of these options will allow you to make these baked chicken drumsticks gluten-free, if you need to.

Easy Baked Chicken Drumsticks

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.  Take the skin off before dunking and rolling in crumbs if you want to make the chicken a little bit lighter (chicken skin is kind of fattening).

Easy Baked Chicken Drumsticks

Sometimes the simplest of recipes turn out the best of dinners. We enjoy these very much. 

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

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Easy Baked Chicken Drumsticks

Super easy dinner recipe that's inexpensive to make too...
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings (8 drumsticks)
Calories 440kcal
Course Main Course
Cuisine American
Keyword baked chicken drumsticks, chicken drumsticks, easy baked chicken drumsticks


  • 2 cups fine cornflake crumbs (alternately, you can use pretzel crumbs)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) butter
  • 8 chicken drumsticks (skin removed)


  • Preheat the oven to 375 degrees.  Line a baking sheet with foil and spray with nonstick spray (or just spray the baking sheet directly).
  • In a medium bowl, whisk together the crumbs, salt and pepper.
  • In a separate bowl, melt the butter.
  • Dip drumsticks in butter and roll in crumbs.  Place on prepared baking sheet.
  • Bake 50 minutes, or until chicken is cooked through and golden.


Serving: 1g | Calories: 440kcal | Carbohydrates: 38g | Protein: 15g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 1180mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 752IU | Calcium: 13mg | Iron: 1mg


More Baked Chicken Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Bette wrote:

    Do you do this with skin on or off the drumsticks?

    • Lori Lange wrote:


  • Jeannie wrote:

    Can I use plain bread crumbs instead of cornflakes?

    • Lori Lange wrote:


  • Karen Banks wrote:

    extremely good. Will use this recipe many times.

  • Karen Banks wrote:

    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.

  • Heather wrote:

    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! ?

  • Taryn wrote:

    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

    • Lori Lange wrote:

      Hi Taryn, I actually don’t ever use margarine… so I have no knowledge of its sticking power!

  • Ariel wrote:

    when I roll the chicken in butter can I use flour? will it work?

    • Lori Lange wrote:

      It will not taste nearly the same using flour.

  • Laura wrote:

    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!

    • Lori Lange wrote:

      Sounds great!

  • India M Manning wrote:

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

    • Lori Lange wrote:


  • carol wrote:

    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)

    • Lori Lange wrote:

      Thanks for the tips!

  • Robert M wrote:

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

  • Blair wrote:

    Would this work on bone in thighs too?

    • Lori Lange wrote:

      I would imagine so!

  • Tracy wrote:

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

    • Lori Lange wrote:

      either way!

  • Melodi wrote:

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

    • Lori Lange wrote:

      I think that would be fine!

  • Laura @ Laura’s Culinary Adventures wrote:

    What a crispy crust on the outside! Yum!

  • Senika @ Foodie Blog Stalker wrote:

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

  • Kathy @ Beyond the Chicken Coop wrote:

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

  • Heather Linteo wrote:

    Do you leave the skin on?

  • Amy @ What Jew Wanna Eat wrote:

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