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Delicious Drumsticks

(3 Votes)
Updated May 17, 2018
Delicious Drumsticks
SERVES
4
COOK TIME
1 Hr 15 Min

The name says it all; these chicken drumsticks are delicious! It's 'cause we've coated our Delicious Drumsticks with a breadcrumb mixture that's loaded with yummy seasonings. These drumsticks are going to fly off the plate!

What You'll Need

  • 1 cup bread crumbs
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • 3 1/2 pounds chicken drumsticks
  • 1/2 cup butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
     
  2. In a medium bowl, combine bread crumbs, onion powder, garlic powder, dry mustard, paprika, salt, cayenne pepper, and parsley.
     
  3. In a large bowl, place chicken and drizzle with butter; toss until evenly coated, then dredge in bread crumb mixture. Place chicken on baking sheet. 
     
  4. Bake 50 to 55 minutes or until chicken is no longer pink in center.

Notes

For even more great ideas, check out our collection of Simple Chicken Drumstick Recipes.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 795
  • Calories from Fat 372
  • Total Fat 41g 64 %
  • Saturated Fat 19g 95 %
  • Trans Fat 1.0g 0 %
  • Protein 80g 160 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 422mg 141 %
  • Sodium 1,365mg 57 %
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 1.9g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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EASY CLEAN UP - use a cookie sheet with sides (jelly roll pan). Take a large piece of heavy duty foil, crumple into a ball, then spread it out on the sheet. Grease will drain into the foil, and when done just toss the foil away. I use this method all the time and it works great. You can also use a bit of cooking spray (Pam) to avoid sticking.

Question: The recipe says use a broiler pan. Is this a pan that has a slotted top section to allow fat to drain? Or can the chicken just be placed in a roasting pan?

You need the slotted top to drain any butter or chicken drippings. If left to just sit in bottom of roasting pan, the chicken is more likely to stick and burn.

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