Breaded and Baked Chicken Drumsticks

Chicken drumsticks, dipped first in a mayo mustard mixture, then in dry breadcrumbs with chives, then oven baked.

Photography Credit: Elise Bauer

What’s there not to love about chicken drumsticks?

They’re dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook up quickly (half an hour in the oven), and you can save the leftover bones for making stock.

They’re kid-friendly (have you ever met a kid who didn’t like drumsticks?) and they even come with built-in nifty handles (so you can eat like King Henry VIII).

There are many ways to do breaded and baked drumsticks. This particular recipe uses a mayonnaise and mustard mixture as a first coating, then some breadcrumbs with chives for the breadcrumb coating.

You could just as easily use a beaten egg for the first coat (you need something for the breadcrumbs to adhere to), and a mixture of breadcrumbs, panko, grated Parmesan, lemon zest, tarragon, or thyme for the bread crumb coating.

You can also brown the drumsticks first on the stovetop and then transfer the pan to the oven (helps to use a cast iron pan if doing it this way).

Do you have a favorite way to prepare breaded drumsticks? A favorite breadcrumb coating combination? If so, please let us know about it in the comments.

Breaded and Baked Chicken Drumsticks Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6

Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.


  • 1/4 cup mayonnaise
  • 1/4 cup Dijon or whole grain mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup dry breadcrumbs
  • 2 Tbsp finely chopped chives or green onion greens
  • Salt
  • 6 large chicken drumsticks, about 1 1/3 lbs
  • Olive oil


1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

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Breaded and Baked Chicken Drumsticks

Showing 4 of 64 Comments

  • Kelly

    I made this last night. The husband and I liked the flavor but found the texture to be sandy and not enjoyable. I won’t make this again. I enjoy many other recipes from this site but this one was just not for us!

  • Joy

    just a quick question and i apologize if you’ve answered it already…should i bake skin side up or down? thank you!

    Skin side up. ~Elise

  • Adam Gillis

    I can`t believe nobody else had a bad experience with this recipe. I am sorry that I took a gamble at cooking chicken at 425 for a half hour. It was raw in the middle and the edges were way too dark. I will stick with my 350, it may take upwards of 50 minutes to cook, but this recipe was a waste of time.

    Hi Adam, so much depends on your individual oven and the size of your drumsticks. With any recipe, you must adjust for what works for your situation. ~Elise

  • Andrea

    Hi Elise
    I made this recipe today using the baking directions from the parmesan chicken recipe. Thank you so much for the link for that recipe.
    My husband loved the chicken, and he is a very picky eater! The chicken was tasty and the coating was crispy. I will definately make this again.
    But first I am going to make the parmesan chicken, it looks fantastic. Thank you so much for responding to my comment yesterday so quickly. You have me very motivated to try new recipes and I am enjoying cooking again. :)

  • Andrea

    Hi Elise:
    I’ve recently discovered food blogs! (I don’t know what took me so long) Your blog is one of my very favorites, I check it out every day. I want to make this recipe using chicken tenders. Do you think I should keep the same temperature, and I am guessing it would take less time..maybe 20 or 25 minutes?
    I can’t wait to try them
    Btw..I made your Moms stuffed peppers yesterday for lunch, and my husband LOVED them.
    Can’t wait to try this recipe.
    Thanks for all of your hard work

    Hi Andrea, the parmesan chicken recipe here on the site comes close to using tenders. In that we say to cook for only 15 minutes. So I would use that time as a starting point for experimentation. ~Elise

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