June 10, 2014

Oven-Fried Panko Crusted Chicken Drumsticks

Oven-Fried Panko Crusted Chicken Drumsticks are coated in an extra crunchy seasoned panko crust and then baked in the oven until they are golden brown and extra juicy.  No one will believe that they're baked and not fried in oil!

Oven-Fried Panko Crusted Chicken Drumsticks | thetwobiteclub.com

I love to cook chicken drumsticks for my family.  They are usually super inexpensive and can be bought in a big pack that's enough for several meals.  I'm also a fan of them because one drumstick is the perfect portion for the kids.

The way that we usually prepare them is on the grill, like these Honey Mustard Drumsticks, but I decided to bake them in the oven this time in a crispy crunchy panko coating.  The result leaves the chicken so incredibly juicy and super crunchy, just like chicken that's been fried.  Hence the name "oven-fried".

I think what surprised me the most about this chicken was how much my 5-year old loved it.  Her exact words were, "Can we have this for dinner every night?  This is delicious!"  And then she continued to swoon over it for the entire duration of the meal.  If that doesn't make a momma happy, I don't know what does!

So, if you're looking for a way to dress up your budget-friendly drumsticks, give this preparation method a shot.  I think you're family will love every perfectly-seasoned, juicy, crunchy bite!  I know mine did!


Oven-Fried Panko Crusted Chicken Drumsticks

   Print Friendly and PDF    

Ingredients
  • 6 chicken drumsticks
  • 1 egg
  • 1 tbsp water
  • 4 tbsps butter
  • 1 cup panko breadcrumbs
  • 2 tbsps parmesan cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp fresh ground black pepper
  • olive oil

Instructions
  1. Preheat your oven to 425 degrees.  Put the butter in  your cast iron skillet and place it in the oven to melt.
  2. Meanwhile, in a shallow dish whisk together the egg and the water.  In another shallow dish, combine the breadcrumbs, parmesan, salt, paprika, garlic powder, onion powder, oregano, basil and black pepper.
  3. Dip the drumsticks in the egg mixture followed by the breadcrumb mixture, pressing the coating firmly onto each piece.  Put the drumsticks into the pan of melted butter and drizzle them with olive oil.
  4. Bake the chicken for 30 minutes, flip then continue to bake for an additional 15 minutes.

Notes
  • I didn't measure the olive oil.  I just gave a light drizzle to each piece of chicken.
  • If your looking for a slimmed down version of an oven-fried chicken, try my greek yogurt marinated, whole wheat coated Skinny Crispy Oven-Fried Chicken!  It's a winner, too!
  • Source: Adapted from Mr. Food

57 comments:

Nicki Caudill said...

Best chicken I have ever made!!!!

Anonymous said...

Found the recipe on Pinterest. And it is the best chicken I've ever made! My fiancé liked it so much, I had to make it 3 times in 2 weeks ;-)

Becky Tarala said...

Wow, thanks! Glad you loved it as much as we did!

Becky Tarala said...

Hooray for happy fiancés and happy tummys. :)

Anonymous said...

Does it have to be in a cast iron skillet? I don't have one. :(

Becky Tarala said...

I have made this in a glass baking dish and it was great!

Anonymous said...

When making it in a glass baking dish do you still bake it at the same temp?

Becky Tarala said...

Yes, the baking temperature would be the same.

Anonymous said...

So you get them crispy first, then bake them? How long does it go on the skillet?

Becky Tarala said...

They are not browned in the skillet before baking. After they are coated with the panko you put them into the skillet and put the skillet directly into the oven. Bake for 30 minutes, flip the chicken over, and then bake for 15 more minutes.

Anonymous said...

Looks and sounds amazing! Did you remove the skin?

Becky Tarala said...

Thanks for your comment! I do not remove the skin.

Anonymous said...

What sides did you serve this with?

Becky Tarala said...

You can serve these with any side that you would normally serve with baked or fried chicken. Vegetables, mashed potatoes, salad...they'll all work! The very first time I made these I served them with oven-roasted green beans and a side salad. You can see a photo of my plate over on my Instagram here: http://instagram.com/p/pCxnzzSo89/?modal=true

Anonymous said...

amazing cold

Crystal @ Sew Creative said...

Oh my goodness! Made this last night and it was SO GOOD! Next time doubling or tripling the recipe for lots of leftovers. The crunch and flavor of the panko... yummy. Thank you for sharing it!

Anonymous said...

Creative way to make fried chicken, way to think outside of the box.

Anonymous said...

Can you use other chicken breast

Anonymous said...

I did it with chicken breasts this evening and it worked just fine. Less time tho, since they were boneless and without skin. Tasted good.

Becky Tarala said...

You're so welcome! So glad you loved it.

Becky Tarala said...

You could use other cuts of chicken. Depending on what cut you use, you may have to adjust the cook time. Use a meat thermometer to ensure doneness.

Becky Tarala said...

Great to hear you enjoyed this recipe with chicken breasts. We use boneless skinless breasts a lot in our house.

Anonymous said...

Hi mine came out all wrong. Top was nice and crunchy, but when i flipped over bottom breadcrumb came off and was soggy. Then when done, bottom side was now soggy too. Don't know if baking in stainless steel versus cast iron caused it. Plus I doubled portion so drumsticks all touched had no room between. Maybe this contributed?

Becky Tarala said...

Oh, yes. If the pan was crowded that would definitely be the explanation. I have never done it in stainless steel though. Only glass and cast iron.

Samantha Bennison said...

This sounds delish! Can't wait to make it tonight, I know my husband will love it!

Anonymous said...

If i used seasoned panko breadcrumbs would that mean I can eliminate most of the dried seasonings.

Unknown said...

This was amazing!! Thanks!

Unknown said...

great recipe! My kids loved it!!!!

Angela Maas said...

Skin on?

Becky Tarala said...

Yes, skin on!

Kristel Regalado said...

If I don't have olive oil, can I skip that step?

Abalancedlife2016 said...

In the oven right now! Smells amazing!

Becky Tarala said...

You could. Or you could use a little melted butter!

Becky Tarala said...

Wonderful! I hope you enjoyed them!

Anonymous said...

I have all gradients except for.panko. I used regular breadcrumbs. It's in the oven now....will it work?

Joel Chard said...

Just made this chicken looks and tastes really good. One of the best oven fried chicken I've ever made. Thanks for posting the recipe

Barbara G said...

Loved the chicken legs. So, so good. Instead of olive oil I used some Pam. Worked great. Thank you for this recipe.

Anonymous said...

I omitted the pepper and the basil, and put in 1/2 tsp lemon herb seasoning. Quite delicious! And crunchier than I expected!!

Robart said...

Wow nice post

Rashel Ahmed said...

I second that 'emotion.' There is nothing wrong with healthy chicken recipes. Chicken is one of my favorite things to eat. Sometimes we have chicken so many times in a row, week after week that my wife will complain that she is tired of eating chicken. I don't see how that can be, but that's alright; to each their own.

Anonymous said...

Im going to make this tonight can i use greated parm instead on fresh

Becky Tarala said...

So glad to her that! <3

Becky Tarala said...

You are so welcome. :)

Becky Tarala said...

Yes, grated parmesan is perfect.

Becky Tarala said...

Yes! The crunch is great with this recipe. So glad you liked them!

Anonymous said...

Plain or seasoned panko?

Becky Tarala said...

I use plain unseasoned panko.

Anonymous said...

I'm planning on using chicken thighs. Should I start cooking them with the skin side down, to crisp it up? Or does it matter.

Becky Tarala said...

If I were using chicken thighs, yes, I would start skin side down.

Unknown said...

Best chicken recipe ever - my five year old and two year old agree! Thank you so much for adding a family favorite to our table!!

Anonymous said...

I tried this recipe and it came out wrong. I put in a regular baking pan. The chicken legs came out not quite done. I baked at 450 and left them in for an hour after turning them over at 30 min. What did I do wrong?

Anonymous said...

I just made this. This is lovely. Made some slight changes (added more pepper, seasoned the raw chicken, etc). I had this with some sweet potato fries and it was amazing.

Unknown said...

Awesome recipe. Making it for the 3rd time tonight. My son usually won't eat chicken but when cooked like this he does. Thank you

Becky Tarala said...

Wow! Yay for happy kiddos!

Becky Tarala said...

I'm not sure why it would have come out this way for you. I have always used cast iron for this recipe, so maybe a regular baking pan was the issue?

Becky Tarala said...

I love the sweet potato fries pairing. Great idea!

Becky Tarala said...

Wonderful! So happy to hear your son likes it!

Post a Comment