Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this last night and was soooo afraid of it being sandy but it turned out great. Thank you.
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!
Your recipe just saved dinner for my husband and 5 children,thank you! Fast, easy and more importantly…delicious!
Super fast, super easy & super delicious. I will make this again and again!
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!
This was delicious! I was cooking for 7 adults and 2 children — everyone at them up and commented on how they could have each eaten 6 drumsticks.
My only differences were: I used regular yellow mustard and cooked for about 45 minutes (I had 14 drumsticks). I had just regular, home-made breadcrumbs and they worked well.
We ate outside chicken with Quinoa salad/pilaf — it was great! Thank you Elise!
Can you take these cold to a picnic? Also, has anyone tried to use a cast iron skillet for this if you’re just doing a few?
One place I worked was popular for this simple recipe (though they made a big deal of it being ‘secret’) flour first coat, egg and milk dip, breadcrumbs mixed with ‘blackened cajun seasoning’. Really delicious, I still make it at home.
Made this today, it was really good! Only problem I had was that it was a little too moist, I bit into the chicken and water squirted out. :( Will cook it longer next time and see if that helps. :) Also, I used spicy mustard because I didn’t have the other two and was still good to me.
I’ve found in my Grandma’s old recipe book a handwritten recipe for Kentucky Fried Chicken which is as follows:
Dip chicken in beaten egg, then roll in a mixture of powdered ranch, potato chips, and pepper. THen fry in oil or bake.
I’ve perfected this having tried every chip out there, and Munchos provides the best crisp yet, and sticks to the chicken legs the best as well. I crush them in a ziplock, then add a 5 blend gourmet pepper with the powdered ranch (which I must say is the topper on this recipe and provided the most incredible flavor). No flour needed as that makes the mixture fall off the legs.
Can fry in oil for 20 minutes turning only once; or bake for 30 min at 350.
Usually I use the dip in flour then eggs and crumbs with whatever seasoning I am in the mood for. I have even tried crushed ritz crackers.
This recipe received mixed reviews in my home. My hubby loved it, my kids not so much, my daughters friend had seconds and I was on the wall about it.I think I should have considered the fact that I don’t like dijon mustard.
This was my third recipe of yours and having been so impressed with the last two I will try some more. Thanks
I use packaged dry poultry stuffing mix Run it through my chopper ) to bread the chicken drumsticks. I also peel the skin back and sprinkle meat with lemon pepper.
I saw several ideas on this page and am excited I found you out. Bruce in Rochester, NY
I made these tonight with almond meal from Trader Joe’s instead of the breadcrumbs and it was delicious.
This was a winner!
I had to leave the drumsticks in the oven for about 45 min though, not just 25. It may be because our oven is not as strong as others.
I salted as well as peppered my chicken before dipping it into the sauce and then the panko.
I also got lazy and didn’t bother to add chives or green onions. Next time I’ll try.
I don’t know how healthy this dish can be with breadcrumbs but it’s the first oven chicken I made that actually was moist and well cooked.
I used panko breadcrumbs cos we had some leftover in our pantry. I like how extra crispy panko is vs. non-panko.
I served it with bokchoy and shitake mushrooms stir fried in oyster sauce. (again super easy) and white rice.
White rice is such an indulgence. these were all leftovers in our fridge/pantry.
Thank you for a scrumptious recipe.
Had this tonight (in a pinch!) and it turned out sooooo yummy. Served it with local squash and tomatoes, and a side order of San Luis sourdough! YUM!
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
I’m not sure if it was due to my oven but the chicken ended up really soggy, and turning the chicken over makes the crumbs messy.
Hi, I just have a question about using olive oil in cooking. I have heard that heating olive oil is not good for you and that it should only be used for salad dressings, breads,.. etc. But I have also heard that there are certain types of olive oil that are okay to use in cooking (baking, light sauteing)… I am just wondering which type of olive oil do you use and the brand if possible? Thank you.
You can cook with olive oil, but don’t use an expensive variety, as the delicate flavors of the spendy oils disappear when you cook them. You also don’t want to use olive oil for very hot frying, as it has a relatively low smoke point. ~Hank
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
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. :)