Baked Chicken Drumsticks
Easy Eats

Crispy Baked Chicken Drumsticks with Peas

One of the best things about being a food blogger for over 10 years (10 years!) is seeing people who I’ve known in Internetland do amazing stuff like write cookbooks! This Crispy Baked Chicken Drumstick recipe is from April Anderson’s new cookbook, Gourmet Cooking for One or Two! Check it out and be sure to scroll all the way down for a chance to win a copy!

April runs the website Girl Gone Gourmet and has been writing on the Internet for as long as I have. Her site is full of delicious recipes, most of which have a classy twist to them. I really like her recipes and knew I would dig her new book.

I rarely cook for one or two, but that’s no concern really. Even though the recipes in her new book are written for small-scale servings, it’s always easier to multiply a recipe than divide a recipe so I actually appreciated the new approach to serving sizes.

There were a bunch of recipes that caught my eye in the book (Chicken Fritters with Corn Salad, Smothered Veggie and Bean Burrito, Pork Chops with Savory Apple Bacon Hash?!), but I wanted to try out this Crispy Chicken Drumstick recipe. I’m a dark meat chicken guy and would usually bust out the fryer for drumsticks, but these were equally delicious without the mess!

Baked Chicken Drumsticks

Crispy Baked Chicken Drumsticks

Just a moment please...

Yield
Serves 4.
Prep Time
Cook Time
Inactive Time
Total Time

These crispy Baked chicken drumsticks are a great way to fake fried chicken without the mess. Juicy and delicious! Try the pancetta peas on the side to round out the plate!

Ingredients

1 cup buttermilk
2 teaspoons minced fresh parsley
2 teaspoons fresh thyme
2 cloves garlic, smashed
1 teaspoon paprika
5-6 chicken drumsticks (1 1/2 - 2 pounds)
1/2 cup bread crumbs
1/2 cup panko bread crumbs
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zest only

Peas with Pancetta:

3-4 ounces diced pancetta
1 cup frozen green sweet peas
1 lemon, juice only
1 tablespoon butter
Fresh parsley, garnish
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Directions

  1. To marinate chicken, combine buttermilk, parsley, thyme, garlic, and paprika in a bowl or sealable bag. Add chicken and coat well. Marinate the chicken for at least an hour but overnight is best.
  2. When ready to cook preheat oven to 425 degrees F. Place a baking rack on a baking sheet.
  3. Meanwhile, in a medium bowl, combine breadcrumbs, oregano, salt, pepper, and lemon zest. Remove chicken from marinade and shake off any excess buttermilk. Then coat well with the breadcrumb mixture and transfer to baking rack.
  4. Bake chicken drumsticks for 30 minutes, then flip and bake for another 25-30 minutes until they are very crispy on the exterior or an internal temperature reaches 165 degrees F.
  5. Remove chicken and let rest while you make the peas.

For peas: Cook the pancetta in a medium saucepan over medium heat until it releases fat and gets a bit crispy. Add peas and lemon juice and stir until warmed through, about 5 minutes. Add butter and parsley and serve immediately!

Recipe from Gourmet Cooking for One or Two by April Anderson.

Baked Crispy Chicken Drumsticks

I don’t usually marinate chicken drumsticks when I make them, but that is clearly a mistake. This marinade is worth the minimal extra work. I only marinated mine for a few hours and could tell a difference. Overnight would be great if you have the time!

Marinating Chicken - Crispy Baked Chicken Drumsticks

Gotta Marinate.

The breading for these drumsticks is interesting. It has a mix of regular breadcrumbs and panko, which is a nice twist but what I’m in love with is the lemon zest. It gives a beautiful brightness to the chicken. YUM.

Breading - Baked Chicken Drumsticks

Breading mix

Take the chicken drumsticks out of the marinade and shake off any excess. Then coat them really well in the breadcrumb mixture.

April recommends baking them on a wire rack, which I also very much recommend. It lets the air circulate all around the drumsticks and makes for a crispier finished product.

Breaded - Easy Baked Chicken Drumsticks

Drumsticks breaded

Bake these guys for 30 minutes and then flip them and bake for another 25-30 minutes. They get beautifully browned and crispy!

Crispy Baked Chicken Drumsticks

BOOM.

Pancetta Peas

While the drumsticks rest, I went ahead and mixed up the pancetta peas that April recommends serving with these. It’s a super easy side dish but has a classy element to it.

Side of peas - Chicken drumsticks

Peas on the side!

All served together these Crispy Chicken Drumsticks are a great meal and a good glimpse into the kind of delicious twists April comes up with for her book.

Crispy Baked Chicken Drumsticks

Cookbook Giveaway!

 

I’m giving away two copies of Gourmet Cooking for One or Two! I’ll pick winners in a week and ship them their copies directly! Use the widget below to enter or just leave a comment to be entered!

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17 comments on “Crispy Baked Chicken Drumsticks with Peas

  1. I’m always looking for more chicken recipe options and this seems just right! Thanks for sharing. I’m a dark meat fan, too, there are literally dozens of us….

  2. Gina on Skinnytaste has a similar, fabulous recipe. It’s such a great way to get that fried chicken taste and feel without the oil. I use thighs, too, Nancy. As a kid my mother made “cornflake crumb chicken” which is also part of this same scene. Thanks for the cookbook giveaway, Nick, and safe travels.

  3. I love drumsticks but have never made them at home before. This might be the recipe that makes me try!

  4. I’m a dark meat chicken girl all the way! And as a single mama with two tiny kiddos, I’d love a cookbook that has recipes for one or two people, since most recipes make WAY too much food for my little crew. Have a great trip Nick!

  5. We like drumsticks and eat them often. This recipe looks great. Going to give it a try. Thanks.

  6. No…they are too grizzly for me. I like my chicken thighs and breasts boneless.
    I do like them baked and crispy tho…….

  7. I am just me in my house!!! I love smaller recipes! This cookbook would be great, but need food for lunch at work, so may need to double recipe!!

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