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May 07 2009

Breaded and Baked Chicken Drumsticks

Published by at 8:46 am under Cooking at Home

This is actually one of my favorite ways to prepare chicken, and I think it’s because I like the taste of the Italian breadcrumbs! It’s also super simple and easy to make. We prepared this meal sometime last week (yes, I’m a little behind on the posts).

This is the Progresso Italian breadcrumbs that we had on hand - we buy in bulk from Costco, hehe.

This is the Progresso Italian breadcrumbs that we had on hand - we buy in bulk from Costco, hehe.

We grated some Parmigiano-Reggiano and mixed it together with the breadcrumbs. Use enough to coat however many chicken drumsticks you'll use.

We grated some Parmigiano-Reggiano and mixed it together with the breadcrumbs. Use enough to coat however many chicken drumsticks you'll use.

I always take off the skin from the chicken (saves calories!). Whip up an egg and roll each drumstick in it to get it moist, so that the breadcrumbs will stick.

I always take off the skin from the chicken (saves calories!). Whip up an egg and roll each drumstick in it to get it moist, so that the breadcrumbs will stick.

This is how it should look after the breadcrumb treatment.

This is how it should look after the breadcrumb treatment.

Brown the outside of the drumsticks in a pan (add lots of oil because the chicken absorbs it quite quickly).

Brown the outside of the drumsticks in a pan (add lots of oil because the chicken absorbs it quite quickly).

It should get browned like this, which only takes about 30 seconds to a minute. Remember, you will be baking this in the oven, so don't cook it too much on the stove.

It should get browned like this, which only takes about 30 seconds to a minute. Remember, you will be baking this in the oven, so don't cook it too much on the stove.

The chicken goes into a 350-degree oven for 30-40 minutes. You can turn it halfway so that it cooks all the way through.

The chicken goes into a 350-degree oven for 30-40 minutes. You can turn it halfway so that it cooks all the way through.

And there you have it! Breaded and baked chicken drumsticks - a better option over deep frying.

And there you have it! Breaded and baked chicken drumsticks - a better option over deep frying.

15 responses so far

15 Responses to “Breaded and Baked Chicken Drumsticks”

  1. Sandy H.on 08 May 2009 at 2:13 pm

    This looks like a very simple recipe I can follow! I’ll definitely try this in the next week or two and will let you know how it goes. I hope it turns out as good looking (And tasty I’m sure) as yours did!

  2. thefoodaddictson 08 May 2009 at 3:16 pm

    Yeah, let us know how it turns out! You might want to add extra salt and pepper in the crumb mixture… and if you want it spicy, add some cayenne!

  3. foodaddict buddyon 08 May 2009 at 8:13 pm

    This looks great. Too bad we didn’t get to enjoy this with you guys instead of that crappy wings and things

  4. Cookin' Canuckon 09 May 2009 at 2:15 pm

    Looks delicious! I love the option of baking the chicken much better than frying. It would probably be really yummy and crunchy with panko breadcrumbs, too.

    http://www.cookincanuck.com

  5. thefoodaddictson 10 May 2009 at 11:35 am

    Thanks for the suggestion with the panko breadcrumbs… we’ll have to try that one of these days! Love your site, btw.

  6. cessy831on 11 May 2009 at 12:22 pm

    this looks good and def worth a shot…i saw alton brown do something similar with panko (as suggested above), and it looked yum too!

  7. Chef Eon 12 May 2009 at 2:46 am

    I will be having some of this goodness when I get back down to Texas in June! For now I will have to enjoy your wonderful post, YUM!

  8. Male Law Studenton 10 Mar 2010 at 6:08 pm

    Wow, that was excellent. I am a 3rd year law student who thinks he is Chef Emiril so I like to learn new ways of cooking things I love. Usually, I just bread the chicken in breadcrumbs from the grocery store and stick them in the oven which is on way too high and cook way too long. They come out dry and flavorless. I really like the searing method. I think it locks in all the great flavor and moisture more than my old way. In any event, thanks for the recipe and ideas!

  9. Joy D'Alessioon 27 Apr 2010 at 3:34 pm

    I just made these drumsticks and they were excellent! I imagine you could do thighs and breasts in the same manner. I don’t think Panko breadcrumbs would stick to the chicken like the regular breadcrumbs would. Thanks for the recipe.

  10. MRS OHREALLYon 10 Jul 2010 at 1:19 pm

    I LOVE COMPUTER AND GOOGLE BECAUSE I TYPED IN BAKED CHICKEN AND GUESS WHAT POPPED UP YOUR OOOHHH REALLY CHICKEN THE PICTURES MAKE REALLY MADE ME WANT TO COOK IT THE CHICKEN WAS SO PRETTY SO GUESS WHAT I DID PUT A LIL OF MY NEW ORLEANS FLAVOR AND OH REALLY IM SO HAPPY THANK YOU THANK YOU AND MY HUSBAND THANKS YOU TO ..I GO MY MRS OH REALLY BECAUSE MY MOM SAYS EVERYTIME SOMEONE TELLS ME SOMETHING NEW I SAY OH REALLY …..AND CHICKN WAS REALLY UHHHMM GOOD…

  11. Jadeon 05 Apr 2011 at 3:44 pm

    Found this recipe on google. I will be making this tonight! THANKS. Needed this badly :)

  12. IrishGent702on 03 Jan 2012 at 10:52 pm

    I tried this and followed instructions to the letter, although i substituded the italian breadcrumbs(store was all out) for plain breading but added a whole thing of misses dash spicy seasoning and i tell you it was amazing, i loved the way the browning of the chicken in the pan made the chicken taste so much better. i went to several different sites and by far this was the fastest, easiest and best tasting recipie. thanks for the awsome play by play instructions!!!!

  13. Jasonon 19 Feb 2012 at 8:33 am

    Removing the skin was a great call. I didn’t even think about doing that until I saw this post. Made it for the family last night and we ate like kings. My 5 year old son especially loved it. Thank you!

  14. briannaon 11 Nov 2012 at 12:35 pm

    Making them now in the oven

  15. briannaon 11 Nov 2012 at 3:20 pm

    Amazingly good

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