Crispy Baked Chicken Drumsticks with Peas
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!
Crispy Baked Chicken Drumsticks with Peas
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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!
Crispy Baked Chicken Drumsticks
Ingredients
- 1 cup buttermilk
- 2 teaspoons minced fresh parsley
- 2 teaspoons fresh thyme
- 2 cloves garlic smashed
- 1 teaspoon paprika
- 6 chicken drumsticks 1 1/2 – 2 pounds
- ½ cup bread crumbs
- ½ cup panko bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon zest only
Peas with Pancetta:
- 3 ounces diced pancetta
- 1 cup frozen green sweet peas
- 1 lemon juice only
- 1 tablespoon butter
- Fresh parsley garnish
Instructions
- 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.
- When ready to cook preheat oven to 425 degrees F. Place a baking rack on a baking sheet.
- 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.
- 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.
- 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!
Notes
Nutrition
Did you make this?
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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!
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.
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.
Bake these guys for 30 minutes and then flip them and bake for another 25-30 minutes. They get beautifully browned and crispy!
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.
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.
Can not wait to serve this up for my wife. Maybe I’ll pull off Mother’s Day this year.
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….
I prefer to use – and eat – chicken thighs when I cook. Drumsticks are okay, too.
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.
Looks yummy! Can’t wait to try it!
Oh, hello there, yumminess!! NOM NOM NOM!
I love drumsticks but have never made them at home before. This might be the recipe that makes me try!
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!
I do like dark meat chicken and my grandchildren love drum sticks!
Oh my kids are really fussy when it comes to chicken but I’m sure that even they would try these.
They certainly look tasty.
Drumsticks are one of my favorite cuts, especially for fried chicken!
We like drumsticks and eat them often. This recipe looks great. Going to give it a try. Thanks.
I usually prefer chicken breast, but any chicken is delicious!
No…they are too grizzly for me. I like my chicken thighs and breasts boneless.
I do like them baked and crispy tho…….
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!!
Yum! I can already imagine all of the delicious recipes. Yes, of course! I love drumsticks!
Looks Delicious. I will be trying this for sure.