Crispy Chicken Drumsticks

These Crispy Chicken Drumsticks are so simple and quick to make. Baked to a golden perfection, these baked drumsticks are so juicy and moist on top of being flavourful.

a white plate of crispy baked drumsticks

Crispy Baked Chicken Drumsticks

These chicken drumsticks have been one of the more “fun” things I’ve made for dinner in a while. A lot of time, I cook boneless, skinless chicken breasts or thighs so I’m always missing on that crispy skin.

Extremely easy to make, I pretty much prepared it the same way I do for crispy chicken wings and they came out perfectly. Even better, these drumsticks gets their crispy skin from baking!

Why You Should Make These Crispy Chicken Drumsticks

  • They’re incredibly easy to make: you’re covering the chicken drumsticks in the coating then into the oven it goes. Because of the baking rack, the hot air is able to circulate under the drumsticks so you don’t have to flip it at the half way mark!
  • It’s a healthier option: you get crispy chicken without having to deep fry anything! You just give the chicken a spritz of olive oil then it crisps up in the oven! While I’m not going to tell you to not have fried chicken, sometimes I just want crispy chicken without having to shield myself from oil splatter while cooking!
  • You probably have everything you need already: most of these items are pantry staples for me so you probably don’t need to go shopping for the ingredients!
two crispy baked drumsticks on a white plate with broccoli and cauliflower

What You’ll Need

You’ll also need a baking rack over top of a sheet pan. I like to line my sheet pan with tinfoil for easy clean up.

How to Make Crispy Baked Chicken Drumsticks

  • Line a sheet pan with tin foil and place a rack onto of it. Spray it with some non-stick cooking spray.
  • Heat oven to 425F.
  • Pat dry the chicken drumsticks if they are not dry.
  • Coat the drumsticks in olive oil and set aside.
  • In a large bowl or ziploc bag, mix together the flour, cornstarch, garlic powder, onion powder, paprika, and salt.
  • Coat each drumstick in the mixture, making sure to shake off any excess coating. It doesn’t need to be thick to be crispy.
  • Place each drumstick, evenly spaced apart, onto the baking rack, then give the chicken drumsticks a spritz of olive oil, and bake for 40 minutes. Flip if you desire but the rack allows hot air to flow underneath the drumsticks so the bottom side gets pretty crispy without flipping.
  • Serve with your side of choice.

Tips and Notes

  • I always use a meat thermometer to make sure that my meat is cooked safely. The safe internal temperature for chicken is 74C (165F). I use this one that my housemate got from Amazon.
  • Avoid overcoating your drumsticks or you’ll end up with a mouthful of seasoning!
  • You can make your own olive oil spray by getting a spray bottle or mister and placing olive oil inside.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

How to Keep Chicken Crispy When Reheating

A lot of times chicken loses its crispness when reheating in the microwave. I’m very lucky that work has a toaster oven in the shared kitchen. To keep the drumsticks crispy, I microwave the chicken for 1 minute then crisp it up in the toaster oven at 400F for 2-3 minutes. This prevents the chicken from drying out as it’ll take longer than 2-3 minutes alone in the toaster oven.

baked drumsticks in a meal prep container

What to Serve With Chicken Drumsticks

Here are some of my favourite sides that I like to serve with crispy baked chicken drumsticks.

a white plate of crispy baked drumsticks

Crispy Chicken Drumsticks

These Crispy Chicken Drumsticks are so simple and quick to make. Baked to a golden perfection, these baked drumsticks are so juicy and moist on top of being flavourful.

Print
Rate

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 5

Ingredients

Instructions

  • Line a sheet pan with tin foil and place a rack onto of it. Spray it with some non-stick cooking spray.

  • Heat oven to 425F.

  • Pat dry the chicken drumsticks if they are not dry.

  • Coat the drumsticks in olive oil and set aside.

  • In a large bowl or ziploc bag, mix together the flour, cornstarch, garlic powder, onion powder, paprika, and salt.

  • Coat each drumstick in the mixture, making sure to shake off any excess coating. It doesn’t need to be thick to be crispy.

  • Place each drumstick, evenly spaced apart, onto the baking rack, then give the chicken drumsticks a spritz of olive oil, and bake for 40 minutes. Flip if you desire but the rack allows hot air to flow underneath the drumsticks so the bottom side gets pretty crispy without flipping.

  • Serve with your side of choice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Authour: Carmy

Course: Main Course

Cuisine: American

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