Crispy Chicken Drummies

Wow! These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! Taste of Home Award Winning Recipe!! Does your family fight over the drumsticks when there were only two. Why not buy a whole package and make an easy meal too?

Crispy Chicken Drummies

Yield: 6 servings

Ingredients:

15 – 18 chicken drumsticks
1 ½ cups seasoned bread crumbs (or substitute gluten free crumbs)
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon dried parsley
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon smoked paprika
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 ½ teaspoons kosher salt
½ cup butter
3 tablespoons lemon juice
Olive oil

Equipment:

Dry measuring cups
Measuring spoons
Paring knife
Two small bowls
Small spoon for stirring, if desired
½ sheet baking pan
Pastry brush
Citrus juicer
Aluminum foil
Tongs

Decided to repost this recipe since it’s the anniversary of it being recognized by Taste of Home! Perfect recipe to feed your family and super easy too! I started coming up with this recipe when my granddaughter was coming over for dinner. What to make that she will eat? Figured chicken drumsticks would be a a lot more fun than the boneless, skinless chicken I usually make. Not to say that this recipe wouldn't be yummy using breasts either… right? The crunchy coating is so flavorful, my granddaughter ate it off first! This recipe is so simple! Gather your supplies, get ready to measure your spices and seasonings… baking is the longest step in this recipe!

Preheat oven to 375 F.

First step is grab a smaller bowl large enough to fit a chicken drumstick and place bread crumbs in first. If you pre-measured your spices, add these next. Otherwise, add the spices to the bread crumbs as you measure them. Stir bread crumbs and spices well with a spoon or your fingers. Set aside.

Next, take the stick of butter which equals one half cup and slice into 6 – 8 chunks. This will allow the butter to melt evenly and prevent explosions in your microwave. Place the butter cubes into another small bowl about the same size as the first bowl. I recommend covering the bowl with paper toweling or a microwave plate cover, unless you love cleaning the inside of your microwave. Butter has a tendency to pop and splatter if it is over heated. Start with 20 seconds first and then add 10 second increments until the butter is melted. It doesn't have to be molten hot, just melted.

After butter is melted, add the lemon juice and stir. If using fresh juice, you will need one small lemon. One small lemon generally yields about 3 – 4 tablespoons of juice. I usually have a zested lemon hanging out in my fridge from some other recipe, so I use that. Do I use bottled juice on occasion? Absolutely! Always a staple in my refrigerator! The lemon juice adds a nice bright flavor and lightens up the heavy buttery texture on the chicken.

Take time to prep the baking sheet before you start the breading process. Line the pan with foil, as this makes cleanup so much easier with less mess. Drizzle olive oil on the foil and use your fingers or pastry brush to spread over entire surface. You’re probably thinking… She doesn't mind using her hands in messy situations. The answer is ‘yes’… why dirty a tool, when my hands do the job and often better! (Not like the rest of this recipe is neat anyway)

Time to prep the chicken. Rinse the drumsticks under cold running water and pat dry well with a paper towel. Dry the chicken ensures the butter mixture sticks better to the chicken skin and the final chicken skin is crispy. For those of you not eating the skin… remove it by pulling off and butter the meat. Why lose all that luscious coating with the removal of the skin?

Assembly time! After drumsticks are dried, create an assembly line. Drummies, butter, bread crumbs and prepared pan in a row. Place a drumstick in the bowl and brush lightly with butter/ lemon mixture. Drumstick will not be dripping with fat, just enough to coat. Then roll coated drumstick in the crumbs and shake off excess. Pat crumbs a bit with your fingers to ensure the flavoring sticks to the butter. Set coated drummies on the pan shoulder to shoulder. Place then opposite directions to fit more on the pan. I made 18 drumsticks and they fit perfectly. If you have excess crumb mixture, you can sprinkle it evenly over the panned chicken. Place pan in preheated 375 F oven and bake for 45 - 50 minutes. Drumsticks take longer to cook through than white meat… juices should run clear when pierced with a fork. Might wonder why I made so many? Chicken drumsticks are small and who doesn't like leftover chicken? Great picnic or lunch food!

No wonder this recipe was published by Taste of Home!! Delish!! Serve my chicken drummies with your favorite potato and a vegetable. Here I made my Cheesy Potato Casserole … a family favorite. Try my Smokey Oven Roasted Potatoes too! Enjoy your easy, delicious chicken!!