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Crunchy crumbed chicken drumsticks

Super crunchy baked drumsticks that are generously seasoned with an addictive zingy kick from black pepper and cayenne. It's not blow-your-head off but it has a very warm buzz!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine chicken, western
Servings 4
Calories 211 kcal


  • ▢ 8 chicken drumsticks
  • ▢ 1/2 cup flour plain/all purpose
  • ▢ 3 large eggs beaten
  • ▢ 1 cup panko breadcrumbs Note 1
  • ▢ Canola oil spray or other oil


  • ▢ 1 tbsp dried oregano
  • ▢ 1 tbsp dried basil
  • ▢ 1 tsp garlic powder
  • ▢ 1 1/2 tsp smoked paprika
  • ▢ 1 1/2 tsp cayenne pepper or pure chilli powder – Note 2 omit for kid-friendly
  • ▢ 1 1/2 tsp cooking salt
  • ▢ 2 tsp black pepper reduce to 1/2 tsp for kid-friendly


  • Preheat oven to 200°C/400°F (180°C fan). Place a rack on a foil lined tray. Spray rack with oil.
  • Crumbing bowls – Place the flour, whisked eggs and panko in 3 separate medium bowls (bear in mind shape to fit the drumsticks!).
  • Mix Seasoning in a small bowl. Put 1 tablespoon into the flour and the rest in the panko, then mix.
  • Crumb – Pat drumsticks dry with paper towels. Coat in flour (shake off excess), then egg (let excess drip off). Place in panko and rotate, pressing to adhere all over, including the handle. (Note 3 for mess-free hands technique!)
  • Spray – Place drumstick on the rack. Repeat with remaining chicken. Spray very generously with oil.
  • Bake 25 minutes. Turn drumsticks, spray again with oil. Bake a further 20 minutes until golden brown and super crunchy!
  • Serve Eat and enjoy the CRUNCH!


This recipe is sponsored by Mediterranean Supermarket 
Keyword chicken, chicken dish, chicken recipe, crunchy chicken drumsticks