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Ingredients
Serves 12
3 cups fresh white breadcrumbs
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons chopped fresh parsley
4 teaspoons onion powder
1 tablespoon Hungarian sweet paprika
1 tablespoon dried oregano
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups (3 sticks) butter
9 tablespoons Dijon mustard
24 chicken drumsticks
Step 1
Preheat oven to 350°F. Butter 2 large baking sheets. Combine breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend. Melt butter in small saucepan over medium-low-heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture coating completely. Arrange drumsticks on prepared baking sheets.
Step 2
Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature.
How would you rate Oven-Baked Drumsticks?
Reviews (27)
Back to Top TriangleThis recipe is an absolute hit and have been making it for 20 years. I call it Picnic Chicken and always get compliments. If you want a summertime chicken recipe and don't want to be standing in front of the grill during your party, this is great. Takes some time, but is worth it. Kids love it and is interesting for the grownups too. Important to use thighs and drumsticks. They remain moist and are the right portion that allows for seconds. Yes you can reduce the butter a little. I make it on foil so after, I can just wrap up the remains and toss . Looks good piled high on a platter or shallow bowl. I do way more crumbs than what is shown in pic above. Good luck!
I'm not big on exact measurements, but I make a similar dish that my kid loves. I marinate the drumsticks in just enough BBQ sauce to coat them for a couple of hours (I use President's Choice Chipotle sauce, but any favourite recipe would work) and then dredge them in a mix of dry bread crumbs, paprika, oregano, cayenne, garlic powder and black pepper, then bake on a foil-lined, greased sheet for about 25-35 minutes at 350F, depending on the size, turning them mid-way through the cooking. I have no idea what kind of jumbo mutant chicken drums could possibly need a whole hour in the oven! There is no need for so much salt and butter if you have enough other spices!
I thought this was delicious! I made this almost exactly as instructed. The only change I made was using almond meal instead of breadcrumbs because I follow the paleo diet. Turned out wonderfully!
I made this because I had some drumsticks leftover and didn't know what to do with them. They turned out okay, but weren't anything special. The butter-mustard mixture didn't hold its emulsion and I had to keep whisking it between dips, else all of the mustard sank to the bottom. Maybe the egg other people wrote about helps with that, but I didn't read all of the reviews. All of the special flavor ends up in that breading, which you don't get to taste at all if you peel the skin off. (Next time, I'd choose skinless drumsticks, but I was too lazy and unskilled to take the skin off tonight.) That's my chief complaint. Only baked these for about 45 minutes because they were small. I have another recipe that I made with other drumsticks from this pack that only baked for 30 minutes so an horu seemed like overkill.
I would definately decrease the amount of butter as it came out rather soggy from the excess fat. There are many better oven fried chicken recipes on this website.
I followed the recipe exactly using the drumsticks as suggested. Next time I try this recipe I would like to try boneless, skinless chicken pieces instead of the drumsticks. I would also reduce the amount of butter used as there was a lot of fat sitting in the pan.
These were excellent, but I'm not sure why the previous poster mentioned rye bread. I used plain white bread. I also needed to bake for an hour and a half instead of 1 hour (my drumsticks were pretty large). Family loved this.
This was excellent! You need to follow the recipe exactly, including the day old rye bread. This is a favourite in our family.
This was okay. I cut back on the butter and salt, and ended up with a ton of leftover crumb mix. The chicken was tender and moist. Nothing special here, but pretty good for a weeknight dinner.
This recipe came out great. The chicken was very moist and had a nice crunchy skin. I also just used butter and mustard and did not add eggs as some of the other cooks did. I think it came out great without the eggs.
sorry to be in the minority, but this was just so-so. it tasted alright, but nothing about it made me want to make it again, as written. texture was good, and meat was juicy - i also left the skin on. but i think i can find some better drumstick recipes
I replaced the butter with non-fat milk and the chicken was wonderful. I'm sure it would be even better with the butter, but without all that fat it was moist, tasty and I will definitely make it again.
Excellent! I will definately be making this again! I followed a tip from one of the reviewers and added an egg to replace some of the butter. I don't think it would have turned out otherwise. The chicken was extremely tender.
I made this recipe for dinner last night, what a hit!! I have two teenagers, did'nt even speak, to busy eating.... I made it with garlic mashed potatoes. This recipe will get used again !!
Delicious!!! Followed another reviewer's advice and used only 1/4 c butter and two eggs. The chicken was very moist but still had the nice butter flavor. The combination of spices was delicious. I was cooking for my in-laws who don't like Dijon mustard (can you imagine???) so I used only 2 T mustard and a splash, maybe 1/4 cup, of white wine to make up the other liquid. The mustard was very subtle, but delicious. I wonder if it might overpower the other spices if I had used the full amount. It only took about 45 minutes to bake instead of the hour called for. I served it with the "Rice with Spinach and Feta" recipe from Epicurious. It was such and easy meal to fix and everyone just raved about it. Oh, I had some Asiago cheese that I needed to use up so used it instead of Parmesan. It was really good!
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