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.

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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
  • Extra virgin 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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77 Comments / Reviews

No ImageBreaded and Baked Chicken Drumsticks

Did you make it? Rate it!

  1. Sapphire

    Amazing and juicy; really didn’t expect it to be so tasty . Had all the ingredients in my frig and was fairly simple to make . It did take more than the recommended time and I feel like my oven is pretty good. Cooked an additional 20 mins for a total of 45 minutes.


  2. Rosy

    Question…skin off or skin on? Or does it matter? Thanks

    Show Replies (1)
  3. Jess

    Love this recipe and how simple and fast it is! I’ve made it several times with drumsticks, chicken breasts and thighs. I like to chop up scallions or green onion and fry them first then add to the bread crumbs. The chicken always comes out tender and moist. I’ve skipped the Worcestershire sauce a couples time because I didn’t have it, and they were still just as tasty.


  4. Aimee

    I had to cook these 45 minutes as other comments state. The family was disappointed in the taste of the crust and seasoning. I usually cook really tasty good chicken, but I wanted to try something new and this recipe had 72 reviews with 5 stars, but it appears only about six of those reviews rated the recipe.


  5. David

    Excellent! I didn’t use mustard. Cooked 14 huge drumsticks about 35 mins


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