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Breaded Baked Chicken Drumsticks Recipe

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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)

Chicken Drumsticks

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

Chicken Drumsticks-4

2. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

Chicken Drumsticks-2

Take a whiff of this sauce. Oh. Yum.

Chicken Drumsticks-3

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.

Chicken Drumsticks-5  

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.

Chicken Drumsticks-6

Chicken Drumsticks-7

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.

Chicken Drumsticks-8

Chicken Drumsticks-10

Chicken Drumsticks-13

Chicken Drumsticks-2-2

Crunchy on the outside; super tender and bursting with flavor on the inside.

Breaded Baked Chicken Drumsticks Recipe

5 from 12 votes
Prep Time: 10 minutes
Cook Time: 58 minutes
Total Time: 1 hour 8 minutes
These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce is delicious! There's no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself. Crunchy on the outside; super tender and bursting with flavor on the inside. 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. This recipe can easily be cut in half to feed a smaller crowd.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 8 -12

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

  1. Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.
  2. 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.
  3. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.
  4. 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.
  5. 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.

  6. 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Gene De Giovanni
    August 1, 2019

    Easy and delicious, will be making again🍗 Reply

    • Natashas Kitchen
      August 1, 2019

      I’m so glad you enjoyed that Gene! Thank you for that awesome feedback! Reply

  • Heather
    September 12, 2018

    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! Reply

    • Natasha
      September 12, 2018

      Hi Heather, I double roll just in the bread crumbs, otherwise you will run out of sauce. Reply

  • Diana
    July 17, 2018

    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! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you for sharing that with us, Diana! I’m so happy you enjoyed that! Reply

  • Taylor Tarabochia
    May 7, 2018

    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 ☺ Reply

    • Natasha's Kitchen
      May 7, 2018

      YUM! I’m glad to hear the recipe was such a success. Thanks for sharing your wonderful review with other readers! Reply

    • Howie
      February 23, 2019

      Mayo is oil and EGGS Reply

  • jeni
    May 5, 2018

    tried this it was good
    replaced mustard with sriracha and blue cheese dressing Reply

    • Natasha's Kitchen
      May 5, 2018

      I’m glad you enjoy it Jeni! Thanks for sharing your review and delicious suggestion with other readers! Reply

  • Emma
    March 29, 2018

    Just made these for dinner tonight, they were so good! They came out just perfect, crispy on the outside and juicy in the middle, great flavour. Will definitely make them again! Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m glad to hear you enjoy the recipe as much as I do Emma! Thanks for sharing your wonderful review with other readers! Reply

  • Paula
    August 22, 2017

    Can i use something else besides dijon mustard…. Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Paula, you might try a different type of mustard like a honey mustard or grainy mustard. Reply

  • Fatima
    April 19, 2017

    Hey also if I don’t have bread crumbs can I still bake them without it ? Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      I haven’t tested it that way but I think that should work fine and now I honestly want to try it to! 🙂 It would result in drumsticks similar to my Mom’s drumsticks in onion marinade. I hope you love it! Let me know if you try without the breading. Reply

  • Fatima
    April 19, 2017

    Hi Natasha ,

    When baking do I need to drizzle some olive oil over the the breaded drumsticks ? Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Hi Fatima, it is not necessary to drizzle olive oil with this recipe 🙂 Reply

  • March 30, 2017

    We made this for dinner tonight. I only have one word – DELICIOUS. Thank you for the easy and tasty recipe! Reply

    • Natasha's Kitchen
      March 31, 2017

      You’re welcome Yvonne! I’m happy to hear you enjoy the recipe as much as I do! 🙂 Reply

  • carina garcia
    January 14, 2017

    Would it work to grind up oats in a coffee grinder (to a near powder) and use that instead of the bread crumbs? I have a container of oats in my pantry and I’ve been trying to find recipes to use up the oats. I thought maybe I could substitute bread crumbs with oats. Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      Hi Carina, I haven’t tried that but from what I’ve read online, it sounds like it could work to grind it up and use as a substitute, although the texture might be a little different. Are they rolled oats? I think that would work better than something like steel cut oats which would be too coarse. Also since the bread crumbs I used were seasoned bread crumbs, I would suggest adding a seasoning such as garlic salt or your favorite seasoning so it’s not too bland on the outside. If you try it out, let me know how you liked it! 🙂 Reply

  • Viktoriya
    October 27, 2016

    Hi, Natasha)
    i usually soak the bone in chicken parts in salty water to get rid of blood. do you have another method of how to get rid of blood in the meat? cuz if i dont soak it, the nasty chunk of blood comes out while it bakes.. ewwww…
    thanks) Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      HI Viktoria, pink juices in chicken can be seen but blood is not normal. You should always bake your chicken until the juices run clear for food safety. I can’t recall experiencing seeing what you’ve described. Do you have this issue from a particular source that you purchase your chicken? You might talk to your butcher about that. You normally should not have to do that extra step if a chicken is prepared properly. Reply

      • Viktoriya
        October 27, 2016

        hmm….
        so you basically take the drumsticks out of the package , rinse and prepare as is?
        same thing with previously frozen drumsticks? Reply

        • Natasha
          natashaskitchen
          October 28, 2016

          Yes, but make sure that the meat is fully thawed. Reply

  • Steffanie
    April 27, 2016

    Can dijon be substituted with honey mustard instead? Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      I think that would be a good substitute. Reply

  • Svjetlana
    January 17, 2016

    Hi Natasha!

    I am making this as I type and my oven`s temperate is off so I think this will take longer than 60 minutes. My chicken is at 140 degrees right now and it has been 65 minutes. The drumsticks were also half way frozen but I thawed them out in cold water prior to prepping them and baking. How will I know when it`s done ??? Should I just go by the internal temp instead of time cooked? By the way, everything I`ve made from your website has been a major success. Thank you! Reply

    • Svjetlana
      January 17, 2016

      Another thing; I am using Lawrey`s Southern chicken bread crums instead of Italian. We love the seasoning in these instead Reply

      • Natasha
        natashaskitchen
        January 18, 2016

        Thanks for sharing that with me! I haven’t tried that one but I’ll see if I can spot it in the store next time 🙂 Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      If they were still at all frozen, it would take a little longer to bake. If they were thawed, that should have been plenty of time for them to cook through. If you are at all concerned, test one by cutting into it. If juices run clear and it looks cooked inside, they are good to go 🙂 Reply

  • Gidget
    October 24, 2015

    What’s the cut down for just 4 drumsticks??? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      I would suggest making 1/4 of the recipe. Reply

  • Polina
    October 2, 2015

    Hi! Did you turn the chicken over halfway through cooking? I didn’t know if this was part of the recipe, so the bottoms of my drumsticks became golden brown but the tops were kind of… dry and breadcrumby (looked a lot like they did when raw)! Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      I did not have to turn it. Did you bake them in the center of the oven? Also, did you put it under the broiler to get it crisp? If you want the chicken to brown more, you can spray the tops lightly with cooking spray or bake on a wire rack, but mine browned without needing to do that. I hope that helps! 🙂 Reply

    • February 20, 2018

      I made this! I substituted honey mustard and panko breadcrumbs because that’s what I had on hand, but everything else the same, and it was super tasty! I also had the soggy bottom problem though, might adjust my cooking method next time I make this, but so good anyway! Reply

  • Kimberly
    July 8, 2015

    Thank you Natasha for the awesome recipe!
    We all loved it will make it again. Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      That’s so great! Thanks for sharing that with me 🙂 Reply

  • Kylie
    February 5, 2015

    Thank you for this recipe! I just got the thumbs up from all three kids – Miss 6, Master 4 & Master 3 (the tough one!). Makes dinner time so much more calm :> Thanks again! Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      I love how you refer to your kiddos. That’s adorable 🙂 I’m so happy they all enjoyed it 🙂 Reply

  • Karen
    January 5, 2015

    I tried this because my friend asked for breaded chicken dark meat and I tried an extra piece. It was amazing! My friend loved it as well. It’s a new favorite – I highly recommend! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Hi Karen! Thank you so much for the great review 🙂 Reply

  • Mona
    November 10, 2014

    not so good and followed the recipe perfectly-better recipes out there Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Mona, what didn’t you like about? Did something not work out? Reply

  • Elizabeth
    October 28, 2014

    Hi! I plan on trying this for dinner tonight but I had a question….Can I use regular mustard or does it have to be dijon. ( I only have regular mustard.)

    Thanks Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      I have only tested it with dijon and that is the mustard that I would strongly recommend. Regular mustard has a very distinct and different flavor and is very different from dijon. If you do use regular mustard, you might try using a little less of it. Reply

  • Oksana
    August 16, 2014

    Hey! 🙂 I’m having a party so I want to make these today to reheat tomorrow. Microwave should be good to reheat (party wings).. U think? Less hassle=better for me 😉 Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      We re-heated these on the skillet to keep them crisp. I’ve always been sensitive to how the microwave changes the taste of chicken so I try not to reheat chicken in the micro, but I think it’s do-able. Reply

  • Heather
    July 30, 2014

    I made this for dinner tonight and my husband and I both LOVED these drumsticks! Thanks for sharing! I just figured the recipe for two people and it turned out so tasty. Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      I’m so happy you enjoyed the recipe! 🙂 Reply

  • Lyuda C Alaski
    June 21, 2014

    What would you suggest to use instead of Dijon mustard? I don’t have any on hand. Reply

    • Natasha
      natashaskitchen
      June 21, 2014

      Do you have any kind of mustard? You could omit it but it will taste completely different. Reply

      • Lyuda C Alaski
        June 21, 2014

        Yes i have regular mustard… Reply

        • Natasha
          natashaskitchen
          June 22, 2014

          You could try regular mustard and just use half as much since it’s a stronger flavor than dijon. Reply

  • Olga
    March 25, 2014

    Natasha, thank u for the amazing recipes! I’m having so much fun trying out new dishes 🙂

    I was wondering if u cover these drumsticks with foil when bake them or do u leave them uncovered? Thank u! Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      I leave them uncovered so they crisp up. Don’t worry they aren’t dry at all when they’re done. The breading keeps them juicy inside 😉 Reply

  • Yana
    March 23, 2014

    Wild this recipe work as a freezer meal, if I coat the drumsticks and freeze, then bake at a later time? Reply

    • Natasha
      natashaskitchen
      March 23, 2014

      Hm… 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! Reply

      • Yana
        March 27, 2014

        I was all ready to try freezing it, then ran out of food, so had to make it right away. :).
        Had the chicken marinating in the mustard mixture for 2 days. It came out delish! Both my hubby and our 4-year-old gave it thumbs up. This recipe definitely is a keeper- thank you!

        Thanks for recommending the Moroccan chicken recipe- will try it next! Reply

        • Natasha
          natashaskitchen
          March 27, 2014

          You’re so welcome! Thank YOU for the amazing review! 🙂 Reply

  • Annie
    March 20, 2014

    Looks DELICIOUS!! If i want to do only half the amount of chicken drumsticks, would the measurements of the sauce stay the same? Reply

    • Natasha
      natashaskitchen
      March 20, 2014

      I’d cut everything in half 🙂 That’s what I’ve done in the past. Reply

  • Vika
    March 1, 2014

    I’ve made this dish 3 times already! It’s so easy and hubby keeps asking for it 😉
    Thank you Natasha for the recipe! Reply

    • Natasha
      natashaskitchen
      March 1, 2014

      Thank you for the great review Vika and you are welcome :). Reply

  • Alana
    February 25, 2014

    Made this for supper but used homemade bread crumbs with some leftover bread I made last week (just seasoned and toasted it in the oven before pulsing in the food processor) & used half mayo half plain yogurt with seedy Dijon and my family ate it all up!! Thanks for the inspiration 🙂 Reply

    • Natasha
      natashaskitchen
      February 25, 2014

      Thank you for a great review Alana and you are welcome :). Great way to use up some leftover bread. Reply

  • Alla
    February 15, 2014

    HI Natasha! Your recipes never fail me, but this didn’t turn out as expected. Maybe it was something I did, IDK, When the chicken was done most of my breading was soggy on the bottom or stuck to the foil, the skin was flappy under the breading and not appetizing. I am not a fan of drumsticks either way but decided to give this a try, unfortunately it didn’t work for me…. Reply

    • Natasha
      natashaskitchen
      February 15, 2014

      If you crowd them on the pan, they can get more moist on the bottom (I’ll add that note to the recipe). If you bake them on a wire rack over a baking sheet, the bottom will be extra crispy. It also helps to put them under the broiler for a few minutes in the end to give them that crisp effect. Hope that helps! Reply

      • Alana
        February 27, 2014

        I removed the skin on half of mine to do a taste test and the skinless ones were better IMHO 😉 Also I drisled some olive oil to the bottom of my glass baking dish and they turned out nice & crispy although still stuck a bit so required some spatula scraping 🙂 Reply

        • Natasha
          natashaskitchen
          February 27, 2014

          I’ll have to give that a whirl next time! They didn’t turn out dry at all without the skin? Reply

  • Galya
    February 13, 2014

    Made it today and really liked it. Thank you!!! Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      That’s wonderful! I was just telling my Mom about this recipe today; how it’s so much better than fried chicken and healthier 🙂 I’m so glad you liked it 🙂 Reply

  • Mayya
    February 12, 2014

    Mayya

    Natasha, I tried this recipe today and it was so delicious!! Thanks for your never-ending recipes. Hubby calls me a “хазяйка” lately because of all the new things I’m trying from NatashasKitchen. Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      February 12, 2014

      That’s cute: “хазяйка” 🙂 I’m so glad you’re enjoying the recipes! Reply

  • Katie Kelley
    February 6, 2014

    Hello Natasha,

    I was wondering if I could use the same recipe on the pork chops?

    Thank you,

    Katie Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      I bet you could and it would be delicious! What a great idea! 🙂 Reply

  • Katy
    January 31, 2014

    mmmm, these sure look delicious!! will definately try this recipe, i love drumsticks! but I was wondering if you know the diffenece between regula Vegenaise and the grapedseed oil you r using here? becuase I always buy the original and I love it, but never tried the grapeseed oil? Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      I think it’s just a difference between the main ingredient: Grapeseed oil versus Canola oil in the original vegenaise. Grapeseed oil is a healthier oil 🙂 But I’m sure they are both better than regular mayo 😉 Reply

  • Lily
    January 30, 2014

    Hey Natasha! I usually buy skinless chicken. You think it will be ok? Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      That should be fine, but you might have to bake them for a shorter time :). Reply

  • Estera N
    January 30, 2014

    Ohhhh, I think these would be great for Game Day. I was thinking of trying the smaller version (wings) so the kids can easily pick them up and eat as well. We’re excited here in Seattle for game day 🙂 Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      All my cousins in Washington are big fans too :D. Smaller version will work as well, but you might bake them for a shorter time. Reply

  • Yana
    January 30, 2014

    Natasha – Thank you for the appetizing recipes! Would you consider grainy mustard or dijon is the only way to go? Thanks again! Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      I think grainy mustard would work. 🙂 Enjoy! Reply

  • January 30, 2014

    Love drumsticks and dark meat in general. I posted very similar recipe recently sans the breadcrumbs. Garlic + Dijon mustard = amazing, right?! Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      It is amazing! Have you tried adding mayo or vegenaise? I wonder if that same mixture would be great on a whole roasted chicken? Reply

      • January 30, 2014

        Whole roasted chicken? Can you bake it uncovered? As much as I’m a chicken expert, I have roasted whole chicken um once in my life maybe LOL. If you cover it, then the coating might be mushy?! I wonder. I should try it as the whole chicken is on the menu this weekend. No, I haven’t tried the sauce with mayo. I know mayo makes everything taste good but I avoid it for health reasons. I might add a tbsp here or there but that’s it. A jar lasts me a year or two.:) Reply

        • Natasha
          natashaskitchen
          January 30, 2014

          Not even vegenaise? Yeah I need to improve my whole chicken roasting skills as well. It is however very tempting to pay $5 for one at Costco 😉 Reply

  • Kiki C.
    January 30, 2014

    Like the plate but LOVE the chicken recipe…..this would make a great new way to serve wings, too! (Superbowl, anyone?) Thanks for sharing and never apologize for making a great buy via thrifting…one gal’s trash is another gal’s treasure!!! Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      Ha ha! So true. Although it is hard to find those treasures, but I guess they wouldn’t be called treasures otherwise 😉 Reply

  • Vera
    January 30, 2014

    Looks great for dinner. I love all your recipes and your site. Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      Thank you Vera! I hope you love these as much as we do 🙂 Reply

  • Liz
    January 30, 2014

    Sounds really good. Thanks Natasha and have a Wonderful Day! Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      Thanks Liz! You too! Reply

  • Jamie
    January 30, 2014

    Looks yummy! I think I’ll try this recipe with boneless, skinless chicken breast and reduce the bake time. Thanks again for sharing. Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      Oooh sounds even healthier! 🙂 I think the sauce and breading would taste incredible on chicken breast! Reply

  • Julia
    January 30, 2014

    These look really good! Do you think I could throw other pieces of chicken in there, like wings & thighs? Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      You totally could and what a great idea! I bet this would work for any part of the chicken 🙂 Reply

      • Julia
        January 30, 2014

        That is great to know! Because I love drumsticks, my husband loves thighs, and my daughter is partial to wings lol. Thank you! Reply

  • January 29, 2014

    Natasha, wow! on the pics. I love that plate! Where is it from? Reply

    • Natasha
      natashaskitchen
      January 29, 2014

      I, uhh,,.. uhm,.. ahem(thrifted)… lol. Thanks for your sweet compliment 🙂 Reply

      • January 30, 2014

        Oh really?!! Sorry for putting you on a spot, lol 🙂 So far I had no luck with thrifting. They probably have cool stuff for pics. Reply

        • Natasha
          natashaskitchen
          January 30, 2014

          No, not at all! I am not ashamed. lol. It’s actually really hard to find stuff there for pictures. I went with my hubby a couple times and it’s tough. But it’s tough anywhere even at antique stores. I guess I need to train my eyes better to find more treasures 🙂 Reply

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