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!

Easy Baked Chicken Drumsticks

Yield: 8 drumsticks

Prep Time:15 minutes

Cook Time:50 minutes

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.
Nutrition:
  • For a gluten-free version, just use gluten-free pretzels!
SOURCE:  RecipeGirl.com

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Lori Lange of Recipe Girl

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Comments

  • Bette wrote:

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

    • Lori Lange wrote:

      either!

  • Jeannie wrote:

    Can I use plain bread crumbs instead of cornflakes?

    • Lori Lange wrote:

      sure!

  • 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:

      Interesting!

  • 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!