These oven fried drumsticks are a throwback to childhood when mom would roll drumsticks in whatever happened to be languishing in the pantry, whether bread crumbs, potato chips, or corn flakes. And they were the best. None of this fancy panko stuff, although that works spectacularly, too.
Oven fried drumsticks aren’t exactly new. Our moms made them for us when we were kids with whatever happened to be on hand—bread crumbs, corn flakes, stale potato chips—and yet they always tasted the best of all the weeknight dinners. It still seems just as nifty and novel as it did decades ago when crumb-coated oven-baked drumsticks first began to make the rounds among American housewives. Woman’s Day smartly resurrected this tradition of in their recent cookbook, and we’d venture to say that some of the drumstick coatings they suggest in the recipe seem to, ah, reflect the recipe’s earliest era, which we’d guess is somewhere around when Shake ‘n Bake came to be. But there’s no stopping you from dredging the drumsticks in whatever your whim. Pretty much anything that crumbles is an option. Just look in the back of your pantry for wadded up bags of cracker and cereal and pretzel crumbs. [Editor’s Note: I distinctly recall from my childhood that potato chip crumbs adhere pretty darn well to drumsticks rolled in melted butter.] We’ve listed a few additional suggestions for you just below. But don’t let us crimp your creativity. Go on. Bring a little playfulness back into weeknight dinner. This recipe has been updated. Originally published September 7, 2011.–Renee Schettler Rossi
What Can I Use To Coat Chicken Drumsticks?
In the spirit of no crumb left behind, we raided our pantry to uncover every crumb we could find. Here, just to start the drumstick rolling, are a few crumbs we’re toying with trying next time we make this recipe. Just toss the ingredient in a resealable plastic bag, press out as much of the air as possible, and start banging on it with a rolling pin or a heavy skillet to work out some of that workday frustration. If you’ve got some crumb-inspired genius that isn’t found below, don’t be selfish and let us know it in a comment below!
Potato chips. Any flavor. Crushed. (Who are we kidding? Don’t crush a perfectly good chip. Just nosh on the perfectly shaped whole potato chips and reserve the sad little crumbs at the bottom of the bag for your drumsticks.)
Yep. Try crushing wasabi-coated peas into oblivion.
No, we’re not suggesting any of Doritos’ dozens upon dozens of flavors. We mean tortilla chips. You know, the real deal, the kind that comes in yellow corn, white corn, or blue corn.
Minus the milk.
Japanese panko, preferably seasoned with sesame seeds or spice or dried herbs
Day-old corn bread (and yep, you can use cornbread with cheese, fresh corn, and crumbled bacon)
Know those cheesy fish crackers? Uh huh. You can see where we’re going with this…especially if you have some homemade cheesy fish crackers on hand.
Gluten-Free Rice Crackers
Hey, how about those zesty little rice crackers that come in all those funky shapes?
Finally, a proper use for pita chips! (Any flavor you fancy or happen to have on hand…except maybe apple-cinnamon…)
Well, why not? (Wait, does anyone ever eat saltines any more? Or are they reserved only for those days when you need some flat ginger ale and something really really bland?)
Oven Fried Drumsticks Recipe
- Quick Glance
- 20 M
- 50 M
- Serves 4
- Mild olive or vegetable oil or melted butter
- 8 chicken drumsticks (about 3 1/2 pounds)
- 1 large egg
- Any Crazy Crunchy Coating (see suggestions below and above)
- 1. Preheat oven to 400°F (200°C). Line a shallow roasting pan or a rimmed baking sheet with aluminum foil and coat the foil with oil or melted butter.
- 2. Pat the chicken dry. If desired, remove the skin from the chicken by grasping the skin with a paper towel and yanking.
- 3. Grab a fork or a whisk and lightly beat the egg in a shallow bowl.
- 4. Place your desired Crazy Crunchy Coating in a resealable plastic food bag. If using anything that’s not already smashed into smithereens, close the bag and gently crush the contents into fine crumbs with a rolling pin, the bottom of a heavy skillet, or even a wine bottle.
- 5. Working with one or two drumsticks at a time, first dip them in the egg, then allow any excess to drop off before placing the drumsticks in the bag of Crazy Crunchy Coating. Shake to coat the chicken evenly.
- 6. Place the drumsticks on the prepared pan and lightly coat the drumsticks with oil or melted butter. Bake until the chicken is cooked through and the coating is brown, 30 to 35 minutes. Serve right away.
Woman's Day Crazy Crunchy Coatings For Oven Fried Drumsticks
- Italian: 1 cup wheat germ, 1/3 cup grated parmesan, 1/4 teaspoon each salt and pepper
Honey-mustard: 3 cups honey-mustard pretzel pieces, 1/4 teaspoon pepper
Mexican: 3 cups tortilla chips, 2 teaspoons each chili powder and ground cumin
Krispie ranch: 1 1/2 cups crisp rice cereal, 1 envelope ranch dressing mix
Cheesy: 3 cups cheese crackers (goldfish-shaped are fine), 1/4 teaspoon pepper
Herb: 1 1/2 cups herb stuffing mix
Onion: 3 cups French fried onion rings
Hungry for more? Chow down on these:
Oven Fried Drumsticks Recipe © 2011 Editors of Woman's Day. Photo © 2011 Jim Franco. All rights reserved.
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