Crispy Chicken Drumsticks
These oven-baked chicken drumsticks are perfectly seasoned & breaded. They turn out juicy & crispy every time!
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- 2 pounds chicken drumsticks (approx. 8 drumsticks )
- 2 eggs (beaten )
- 2 tablespoons milk
- 1 cup all-purpose flour
- salt and black pepper (to taste )
- 1 ½ cups Panko bread crumbs
- ½ cup cornflake crumbs
- ½ cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
Langkah-langkah
Preheat oven to 400°F.
Whisk eggs and milk in a bowl. Place flour in a second bowl and season with salt & pepper.
Combine the breading mixture ingredients in a third bowl.
Pat the chicken dry with a paper towel. Gently toss the drumsticks in the flour mixture. Remove and shake off any excess flour.
Dip into the egg mixture. Finally roll the drumstick in the breading mixture, gently pressing to adhere.
Generously spray the drumsticks with cooking spray and place on a baking sheet (you can put a rack on the baking sheet if you'd like).
Optional: If time allows, refrigerate the chicken for 30 minutes before baking. This can help the coating stick better.
Bake 45-50 minutes or until chicken reaches 165°F and the coating is crispy.
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