Breaded Baked Chicken Drumsticks Recipe (2024)

This post may contain affiliate links. Read my disclosure policy.

CRUNCH, CRUNCH, CRUNCH…Thesebreaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside.The garlic mustard sauce takes these over the top. There’s no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself.

This is a no-nonsense recipe and these drumsticks also re-heat really well.I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. Seriously just as good as the moment they came out of the oven. My son devoured his drumstick without prompting and told me he loved it.Serves 8-12; because

I think most people buy large packs of drumsticks (and it’s perfect for game day!) but it can easily be cut in half to feed a smaller crowd.

Ingredients for Breaded Baked Chicken Drumsticks:

4-4.5 lbs. chicken drumsticks (about 14-16)
Sea Salt & Pepper
1/2 cup dijon mustard (grey poupon is my favorite)
1/2 cup real mayo or vegenaise
4 garlic cloves, pressed
2 cups seasoned italian-style bread crumbs (I used Progresso brand)

How to make the tastiest Breaded Baked Drumsticks:

Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.
1. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper

2.In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

Take a whiff of this sauce. Oh. Yum.

3. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base toaccommodatea drumstick. Now you have your assembly line ready.

4. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

5. Transfer breaded drumsticks to a baking sheet keeping them somewhat spaced (don’t crowd them or they won’t crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet) and bake at 350˚F for 50-60 min (mine were in there 55 min + 3 min broiled).

Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.

Crunchy on the outside; super tender and bursting with flavor on the inside.