Baked Crunchy Chicken Drumsticks

dsc_1365RECIPE #317, DAY #513


ORIGINAL RECIPE: “Oven-Fried Drumsticks,” from Mill’s and Ross’s Cheap Fast Good*

TIMING: 1 hour and 15 minutes

DIFFICULTY: Pretty easy

TOOLS: Roasting rack and baking pan, 2 blates

COOK TYPE: Oven (plus whatever means you use to melt butter)

HEALTH: Well, this is a cheap way to get meat (read: protein) in your diet, and it’s white meat to boot. On the other hand, you cover it with butter and (potentially white) bread. On the other other hand, you’re not frying it.

EXPERIENCE: My son begged me for drumsticks in the grocery store, which he had been mentioning at home every couple of days. Despite that both my daughter and husband do not like chicken on the bone, I gave in. Alas, I had no plans for chicken drumsticks, so I had to quick think of something fast before everyone went their own ways after dinner. Oh, and also, Windsor was having a friend over for dinner so I needed to Susie Homemaker it a bit.

Pulled out the recipe spreadsheet and searched ingredients. Came up with some easy recipes for chicken, butternut squash, and potatoes.

The chicken was fine. It was nice and crispy on top, but soggy on the bottom, so I changed the recipe for you so that you use a rack. That should work. Otherwise, there is nothing really wrong with this recipes, and most families will happily eat it without complaint. It sure beats frying (for ease of preparation and clean up, among other things).

Turns out, not really guest food, though.

dsc_1366NOTES:  If you don’t have stale bread, you can use breadcrumbs from the can or even some crumbed stuffing mix. Or you could take bread and toast it, then crumb it. The stale bread is best, and breadcrumbs from the can would have a very different texture.


  1. Preheat your oven to 350F. Butter or spray a roasting rack which fits over a baking pan.
  2. In a food processor, pulse stale bread until it produces 1 cup of slightly textured breadcrumbs. Add 1/4 cup Parmesan cheese and pulse 1 more time. Transfer the mixture to a blate (bowl-plate, deep plate, shallow wide bowl).
  3. In another blate, pour 4 tablespoons melted, unsalted butter.
  4. Make sure 8 chicken drumsticks are fairly dry. Dip each one first in the butter to coat, and then in the breadcrumbs. Place on your rack and continue until all the drumsticks are lined up.
  5. Generously salt and pepper the chicken and then bake for 1 hour, until cooked through but still juicy. Broil at the end, if needed, to get a brown coating.


Serve with a starch and a vegetable, Midwest style. I served it with Roasted Butternut Half Moons, and Cheddar and Chive Mashed Potatoes.

*Recipe changed from the original.


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