Breaded and Baked Chicken Drumsticks

What’s there not to love about chicken drumsticks? They’re dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook up quickly (half an hour in the oven), you can save the leftover bones for making stock, they’re kid-friendly (have you ever met a kid who didn’t like drumsticks?), and they even come with built-in nifty handles (so you can eat like King Henry VIII).

There are many ways to do breaded and baked drumsticks (see list of recipes from other bloggers at the bottom of that recipe). that specific recipe uses a mayonnaise and mustard mixture as a first coating, soon after some breadcrumbs with chives for the breadcrumb coating. You

could just as easily use a beaten egg for the first coat (you need something for the breadcrumbs to adhere to), and a mixture of breadcrumbs, panko, grated Parmesan, lemon zest, tarragon, or thyme for the bread crumb coating. You can plus brown the drumsticks first on the stovetop and next transfer the pan to the oven (helps to use a cast iron pan whether doing it that way).

Do you have a favorite way to prepare breaded drumsticks? A favorite breadcrumb coating combination? whether so, please let us know about it in the comments.

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