These drumsticks are designed to be juicy on the inside with an ultra-thick, seasoned crust that stays crunchy long after they come out of the oven or fryer.
Ingredients
The Chicken
8-10 chicken drumsticks (skin on or off, depending on preference)
1 tsp salt
1/2 tsp black pepper
The Triple-Dip Station
The Flour (The Grip):
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
The Wash (The Glue):
2 large eggs
2 tbsp milk or water
1 tbsp Dijon mustard or hot sauce (optional, for depth)
The Breading (The Crunch):
2 cups Panko breadcrumbs (regular breadcrumbs won't be as crunchy)
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1 tsp dried oregano or Italian seasoning
1/2 tsp salt
Instructions
1. Preparation
Dry the Chicken: Use paper towels to pat the drumsticks bone-dry. This is the secret to keeping the breading from sliding off.
Season: Sprinkle the chicken lightly with salt and pepper.
Set up the Station: Place the Flour, Egg Wash, and Panko mixture in three separate shallow bowls or rimmed plates.
2. The Coating Process
Use the "One Hand Wet, One Hand Dry" rule to avoid breading your fingers!
Dredge: Toss a drumstick in the flour until fully coated. Shake off the excess.
Dip: Submerge in the egg wash, ensuring no dry flour spots remain.
Press: Roll the drumstick in the Panko mixture. Use your hands to physically press the crumbs into the chicken to create a thick layer.
3. Cooking Methods
Option A: Baked (Healthier & Easier)
Preheat oven to 400°F (200°C).
Place a wire rack over a baking sheet (this allows air to circulate so the bottom doesn't get soggy).
Lightly spray the drumsticks with olive oil or cooking spray.
Bake for 35-45 minutes until the internal temperature reaches $165^\circ F$ ($74^\circ C$) and the crust is deep golden brown.
Option B: Fried (Maximum Crunch)
Heat 1 inch of neutral oil (canola or vegetable) in a large skillet to 350°F (175°C).
Fry drumsticks in batches (don't crowd the pan).
Cook for 12-15 minutes, turning every few minutes, until golden and cooked through.
Pro-Tips for Success
The Cooling Rack: Always let the chicken rest on a wire rack for 5 minutes after cooking. If you put hot fried chicken directly on a flat plate, the steam will turn the bottom breading soft.
Panko is King: If you only have regular breadcrumbs, pulse some crackers or cornflakes in a blender to mix in for extra texture.
Spice it up: Add 1/2 tsp of cayenne pepper to the flour dredge if you want a "spicy-crunchy" kick.
Serving Suggestions
Dips: Honey mustard, smoky BBQ sauce, or a cooling garlic aioli.
Sides: Creamy coleslaw, garlic mashed potatoes, or charred corn on the cob.
Reviewed by EL KATIBI MARIA
on
January 16, 2026
Rating:
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