Description
Enjoy crunchy coated, juicy baked chicken drumsticks without the mess of deep-frying. Perfect for busy weeknights and special occasions.
Ingredients
- 10 chicken drumsticks
- 1 cup buttermilk (or plain yogurt thinned with a splash of milk)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Soak the chicken. Add drumsticks and buttermilk to a large bowl. Cover and refrigerate for at least 1 hour (overnight for maximum tenderness).
- Make the coating. In a separate bowl, stir together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Dredge each drumstick from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture.
- Arrange coated drumsticks on the prepared baking sheet, leaving space between pieces.
- Add a light oil layer by spraying or brushing the tops with cooking spray or oil.
- Bake for 40–45 minutes, flipping halfway through, until golden brown and crisp.
- Check that the chicken is safe to eat—ensure the thickest part reaches 165°F (74°C).
- Serve hot for the best crispiness.
Notes
For optimal crispiness, ensure not to overcrowd the baking sheet, and use a wire rack if possible.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American