Crispy Baked Chicken Drumsticks with PeasJump to Recipe
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!
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!
Peas with Pancetta:
- 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!
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!
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.
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!