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CRUNCH, CRUNCH, CRUNCH…These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce takes these over the top. There’s no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself.
This is a no-nonsense recipe and these drumsticks also re-heat really well. I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. Seriously just as good as the moment they came out of the oven. My son devoured his drumstick without prompting and told me he loved it. Serves 8-12; because
I think most people buy large packs of drumsticks (and it’s perfect for game day!) but it can easily be cut in half to feed a smaller crowd.
Ingredients for Breaded Baked Chicken Drumsticks:
4-4.5 lbs. chicken drumsticks (about 14-16)
Sea Salt & Pepper
1/2 cup dijon mustard (grey poupon is my favorite)
1/2 cup real mayo or vegenaise
4 garlic cloves, pressed
2 cups seasoned italian-style bread crumbs (I used Progresso brand)
How to make the tastiest Breaded Baked Drumsticks:
Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.
1. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper
2. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.
Take a whiff of this sauce. Oh. Yum.
3. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.
4. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.
5. Transfer breaded drumsticks to a baking sheet keeping them somewhat spaced (don’t crowd them or they won’t crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet) and bake at 350˚F for 50-60 min (mine were in there 55 min + 3 min broiled).
Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.
Crunchy on the outside; super tender and bursting with flavor on the inside.
Breaded Baked Chicken Drumsticks Recipe
Ingredients
- 4-4.5 lbs. chicken drumsticks, about 14-16
- Sea Salt & Pepper
- 1/2 cup dijon mustard, grey poupon is my favorite
- 1/2 cup real mayo or vegenaise
- 4 garlic cloves, pressed
- 2 cups seasoned italian-style bread crumbs, I used Progresso brand
Instructions
- Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.
- Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.
- In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.
- Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.
- Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.
- Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.
I followed your cooking instructions for this recipe.
I altered the ingredients slightly.
I used plain bread crumbs but added 2 tablespoons essence of emeril seasoning to the bread crumbs.
I also added 1 tablespoon essence of emeril to the mayonnaise/Dijon mustard/garlic wet mixture. I used 8 large drumsticks and hardly had any wet mixture After rolling in the wet mixture;
SO my advice is to Double the wet mixture ONLY IF people are going to make the Full 14-16 drumstick recipe on this blog!
Tasted as I made them and flavor was AMAZING!
I am dubious on Your baking temperature and baking time to be 100% honest with you. I will back these per the instructions for this initial trial run.
I tend to always cook chicken which is NOT being roasted in a pan or closed pan; at a HIGH oven temperature for a shorter time.
I cook massive chicken breasts on a sheet pan at 450 degrees for 30 minutes or until 165 internal temperature A LOT! And the chicken ALWAYS always comes out superior to any restaurant. Juicy moist and full of flavor!
SO my prior experience with chicken has left me to WANT to cook these drumsticks at 450 degrees Fahrenheit for 30 minutes or until internal temperature is 165. Next time I will do this to keep the chicken moister and possibly help to crisp the skin/breading faster easier.
Thank you for sharing with us, Emmi.
I truly wish the reviews were divided into using the recipe “as is” and reviews for the recipe with major alterations. Just followed recipe for 4 1/2 pounds of legs. Cooked mine on a rack on a tray. Even after broiling a tad too “raw” pale crumb finish, but the breading is crunchy and legs moist! Yum! Now made a second batch for 4 1/4 pounds of thighs. Following recipe again, baking on rack, but this time I am followed your suggestion and very lightly sprayed the tops of the thighs with olive oil cooking spray before baking. Did the trick. Nice and evenly brown and crispy. No pale breading. By the way, my husband came by and tried the mustard mixture before I used it and loved it. So, I am making a small recipe as a dipping/drizzle sauce. He loves raw garlic and mustard!
Hello Carolyn, thank you for your detailed comments and feedback. We appreciate it!
Hi Natasha,
I’m baking mine as we speak on a drumstick rack, hanging. Anxious to see how it turns out. I’ll let you know. Love your recipes!
We would love to know how it turned out, Susan. Please update us on how it goes!
Delicious and moist, but how do i keep the breading from falling off? It’s delicious but was flaky when eating and wasn’t sticking to the chicken
could you use this coating for shrimp and bake it?
Hi Carol, I haven’t really tried that yet but I think it’s worth experimenting with!
Was wondering if these freeze well?
Hi Shoni, I haven’t tried that to be honest so it would be an experiment. I do know that the Moroccan chicken recipe freezes well. Have you tried that one? I know it’s a completely different recipe, but at least I know that one works in the freezer ;). If you experiment with freezing this one, let me know how it works out!
Thanks Natasha. I will let you know! Fingers crossed!
I’ve made this a few times. It works much better on a rack placed over a sheet pan. Spray the rack with cooking spray. I use 350 convection and they come out crispy and tender after about 60 minutes. Thanks!
You’re welcome, Steve! I’m happy you enjoyed this recipe!
Hello… mayed this recipe yesterday, didn’t have drumsticks so used chicken breast bone in. Delicious along with fresh green beans, and a garden salad.
That sounds like the perfect dinner! Thank you for sharing that with me!
Easy and delicious, will be making again🍗
I’m so glad you enjoyed that Gene! Thank you for that awesome feedback!
You said to double roll. Do you mean to do the mayo mix, bread crumbs, mayo mix bread crumbs? Planning to make this tonight. Thanks!
Hi Heather, I double roll just in the bread crumbs, otherwise you will run out of sauce.
These drumsticks are so delicious!! I only had panko bread crumbs, so I added garlic salt and some thyme to the crumbs. Will make again and again!
Thank you for sharing that with us, Diana! I’m so happy you enjoyed that!
Hey Natasha I followed your recipe but added some reaper mustard hit sauce I got from new Orleans last month plus a little fresh ginger and garlic paste… we’ve been cooking in our instant pot a lot but this recipe is the absolute truth!!! Crazy there’s no eggs in it… so crispy a lot of people can’t even try chicken this good! Thanks again ☺
YUM! I’m glad to hear the recipe was such a success. Thanks for sharing your wonderful review with other readers!
Mayo is oil and EGGS