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Breaded Baked Chicken Drumsticks Recipe

Crispy, mustard-coated breaded chicken drumsticks baked until golden and juicy.
Prep Time10 minutes
Cook Time58 minutes
Total Time1 hour 8 minutes
Servings: 8 servings

Ingredients

  • 4-4.5 lb chicken drumsticks about 14–16
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 1/2 cup Dijon mustard Grey Poupon suggested
  • 1/2 cup mayonnaise or vegenaise use preferred type
  • 4 clove garlic pressed
  • 2 cup seasoned Italian-style breadcrumbs I used Progresso brand

Instructions

  • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil for easier cleanup or place a wire rack inside the sheet for extra crispness.
  • Rinse the drumsticks under cold water, then pat thoroughly dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
  • In a mixing bowl, whisk together 1/2 cup Dijon mustard, 1/2 cup mayonnaise (or vegenaise), and the 4 pressed garlic cloves until smooth.
  • Pour the 2 cups of seasoned breadcrumbs into a shallow bowl wide enough to coat a drumstick. Set up an assembly line with the mustard mixture and breadcrumbs side by side.
  • Coat each seasoned drumstick evenly with the mustard mixture (use a brush or your hands), then roll the drumstick in the breadcrumbs to fully coat. Double-roll if needed to get a good crust.
  • Arrange the breaded drumsticks on the prepared baking sheet, leaving space between them so they do not touch. If using a wire rack, place drumsticks on the rack over the sheet.
  • Bake at 350°F for 50–60 minutes, until the chicken is cooked through and the juices run clear (internal temperature 165°F/74°C). For extra crispness, broil on high for about 3 minutes, watching closely to avoid burning.

Equipment

  • Rimmed Baking Sheet
  • foil (optional)
  • Mixing Bowl
  • small bowl for breadcrumbs
  • Measuring Cups
  • Wire rack (optional)
  • tongs or hands for coating
  • oven broiler (optional)

Notes

  • Do not overcrowd the pan to ensure even crisping.
  • Use a wire rack over the sheet for crisper bottoms.
  • Broil only briefly to avoid charring.
  • Adjust salt and pepper to taste before coating.