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).

Breaded and Baked Chicken Drumsticks

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 Preheat oven, prepare pan: 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 Prepare coatings: 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 Dip drumsticks in coatings: 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: Bake chicken at 425°F for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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66 Comments / Reviews

No ImageBreaded and Baked Chicken Drumsticks

Did you make it? Rate it!


    I made this last night and was soooo afraid of it being sandy but it turned out great. Thank you.


  2. 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!

  3. AbstractDr3ams

    Your recipe just saved dinner for my husband and 5 children,thank you! Fast, easy and more importantly…delicious!


  4. Alisa A.

    Super fast, super easy & super delicious. I will make this again and again!


  5. Michelle

    I tried this tonight and it was quite good. I used panko, egg, salt and green onions. I think it’d be a lot tastier with the mustard and worcestershire sauce, or other variants (the lemon garlic sounded so delicious). Still, it was very simple to make. I put a decent amount of sea salt and it still could have used more (and I usually don’t like much salt). If you skip the mustard and sauce, probably add a bit more salt, I’d say.

    I used a rack-thing in a pan, so it was very very crispy and I didn’t need to use olive oil. For those who want to take the skin off, I didn’t find it very greasy to leave it on, although there was a pile of greasy stuff under the rack.

    It was impressively light and crispy on the outside, but moist on the inside, and oh-so-easy. I used a convection oven setting at 425, but it took about 48 minutes. My chicken may not have been thoroughly thawed, however.

    I will definitely make this again and try a variant too. I had a bit of trouble getting the panko to stick well, so I will try the mayonnaise next time. great recipe to put in the rotation!

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