Crunchy Panko Chicken Drumsticks with Smoked Paprika
Oven baked drumsticks coated in seasoned flour, egg, and panko, then baked on a rack until golden and crunchy.
Equipment
- Wire rack
- Rimmed Baking Sheet
- Aluminum foil
- Three shallow bowls
- Instant read thermometer
Ingredients
Main Ingredients
- 8 chicken drumsticks patted dry
- ½ cup all purpose flour
- 3 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 ½ tsp smoked paprika
- 1 ½ tsp cayenne pepper omit for kids
- 1 tsp kosher salt
- 2 tsp black pepper use 1/2 tsp for kids
- 1 cooking spray as needed
Instructions
Cooking
- Heat the oven. Heat the oven to 400 degrees F. Line a tray with foil, set a rack on it, and oil the rack.
- Prepare three bowls. Fill one bowl with flour, one with the beaten eggs, and one with panko.
- Mix the seasoning. Combine the oregano, basil, garlic powder, paprika, cayenne, salt, and pepper. Mix 1 tablespoon into the flour and the rest into the panko.
- Bread the chicken. Dry the drumsticks well. Coat each in flour, then egg, then panko, pressing so the crumbs stick all over.
- Spray. Set the drumsticks on the rack and spray generously with cooking spray.
- Bake. Bake for 25 minutes, flip, spray again, and bake 20 minutes more, until golden and 165 degrees F in the thickest part.
Notes
Substitutions: Chicken thighs work with a slightly longer bake. Omit the cayenne and cut the black pepper for kids.
Tips: Do not crowd the rack, and spray every surface for the crispiest crust.
Storage: Refrigerate for up to 3 to 4 days and reheat in a hot oven at 375 degrees F to 165 degrees F. Freeze for up to 3 months.