Crispy baked chicken is a hit with all ages. You don’t have to spend hours preparing this dish. Have oven-baked and breaded chicken on the table in under 45 minutes with this tasty recipe.
What’s not to love about chicken drumsticks?
They’re dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook quickly (half an hour in the oven), and you can save the leftover bones for the broth.
Ways to cook baked and breaded chicken
There are many ways to prepare breaded and baked drumsticks. This particular recipe uses a mayonnaise and mustard mixture as the first topping, then some breadcrumbs with chives for the breadcrumb coating.
You can also use a beaten egg for the first layer (you’ll need something for the breadcrumbs to stick to) and a mixture of breadcrumbs, panko, grated parmesan, lemon zest, tarragon, or thyme for the breadcrumbs.
You can also sear the drumsticks on the stovetop first, then pop the pan in the oven (helps if you’re using a cast iron skillet this way).
Do you have a favorite way to prepare breaded drumsticks? A favorite combination of breadcrumbs? If so, please let us know in the comments.
Tips to support your breadstick
It’s not hard to ensure sticks are breaded into drumsticks, but following these steps will make it even easier.
- Start with fully thawed chicken drumsticks.
- Remove excess moisture from the drumsticks by patting them dry with paper towels. This is the most important tip. If your drumsticks are wet, the breading will slide off.
- Before dipping in the mayonnaise mixture in step 4, coat the drumsticks in a light layer of flour to absorb any excess moisture the paper towels didn’t remove.
- After coating the chicken thighs in the mayonnaise and breadcrumbs mixture in Step 4, cover the chicken thighs and place in the fridge for 30 minutes to cool and set the breading. This isn’t a necessary step, but it can help the breading stick to the chicken.
How to store and reheat chicken drumsticks
Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
To freeze, place the baked chicken drumsticks in a single layer on a baking sheet and place uncovered in the freezer until just frozen though. Place the frozen chicken thighs in a zip-lock bag, seal and freeze for up to 3 months. Thaw in the refrigerator before reheating.
To reheat the drumsticks, bake in the oven at 350°F until heated through.
The leftover, fully cooked chicken drumsticks also taste good cold straight from the fridge.
Need more chicken recipes? Try one of these favorites
- Classic baked chicken
- Baked Chicken Parmesan
- Easy Oven BBQ Chicken
- Herbed chicken tenders with tomato sauce
- Goldfish Chicken Tender
From the editors of Simply Recipes
Breaded and baked chicken thighs
Recipe adapted from a recipe for Deviled Drumsticks in Bon Appetit, March 2001.
ingredients
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1/4 Cup mayonnaise
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1/4 Cup dijon or whole grain mustard
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2 teaspoon Worcester sauce
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3/4 Cup dry breadcrumbs
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2 tablespoon finely chopped chives or scallion greens
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Kosher salt
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6 large chicken thighsabove 1 1/3 lb
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Extra virgin olive oil
method
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Preheat oven, prepare pan:
Place the rack on the top third of the oven. Preheat oven to 425°F. Lightly brush the bottom of a shallow skillet or baking sheet with olive oil.
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Prepare the coatings:
In a medium bowl, combine mayonnaise, mustard, and Worcestershire sauce. In a separate medium bowl, mix together the breadcrumbs and chopped chives.
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Spread the drumsticks:
Sprinkle each leg with salt. Dip each leg at a time into the mayonnaise mixture, turning to coat. Then dip the leg in the breadcrumb mixture and turn to coat. Place the drumsticks on the prepared skillet.
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Bake:
Bake chicken at 425°F for 25 to 45 minutes, until just cooked through when a meat thermometer reads 165°F at the thickest part of one thigh. Or slice into the thickest part of one of the drumsticks, making sure it’s opaque and firm and not rubbery.
What is the temperature of cooked chicken?CONTINUE READING:
| nutritional information (per serving) | |
|---|---|
| 329 | calories |
| 19g | Fat |
| 11g | carbohydrates |
| 26g | protein |
