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 / Reviews

  • 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!

  • Lori

    I think it helps to use a shallow pan, like a cookie sheet, to get the coating crisp. Also, if you have a convection setting in your oven, this is a great application — but again, requires a shallow pan.

    Good point. We used a shallow roasting pan which worked well. I’ve clarified the point in the instructions. ~Elise

  • dagcat

    Do you leave the skin on the drumsticks? I would take it off, but wonder if they would end up too dry that way.

    Yes indeed, skin on. It helps keep the drumsticks from drying out. ~Elise

  • Joanna

    Hah, my mom always called this “oven fried chicken” when I was a kid, because she never made real fried chicken but she thought the name would convince me it was close enough. And I guess it worked, because I still make it fairly often now that I’m on my own.

    Her secret was a layer of flour mixed with some salt and pepper before the “wet” layer, which makes it super crispy. After the flour came beaten egg with some milk splashed in – I now add a few drops of hot sauce here too – and then breadcrumbs with parmesean. And she usually used the cut up parts of an entire chicken, but all I ate were the drumsticks, because they are always the best part!

    I’m really intrigued by your mustard/mayo combination, I just might have to give it a go next time around.

    Hi Joana, that’s a good reminder of that technique, thank you. Yes, dredging the chicken in seasoned flour first, before a beaten egg, will help make the crust even crunchier. Love the idea of the hot sauce too, thank you! ~Elise

  • TexasDeb

    Score another winner! Now I’m going to be one of those pesty commenters that sort of ignores the main focus of the post (drumsticks) to ask about a substitute. My family shies away from drumsticks but willingly eat thighs. Do you think this would work with thighs? Even skinless thighs? I was thinking the mayo and the naturally higher moisture in the dark meat might keep them from drying out too much. Might have to watch the timing a bit. Worth a try?

    Yes on the thighs. As for removing the skin, I would never recommend that, if only because the roasted skin of a chicken thigh is one of the delights of the world. That and it does bathe the thigh in even more flavor while cooking and protects it from drying out. My father for some reason doesn’t usually eat his thigh skins. I’ve begged them from him for over 40 years now. I would rather forgo dessert than skip the chicken thigh skins. That said, I truly have no idea how well the coating would protect the thigh if it were skinless. I suspect not that well. (But maybe I’m biased.) ~Elise

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