Oven Fried Chicken Drumsticks

When the urge for fried chicken strikes, grab some drumsticks and dip ‘em in buttermilk -- the easiest and best marinade chicken could ask for. If time is of the essence, a quick countertop dunk works well, but a long and luxurious overnight soak brings out every bit of tenderness.

Casey Barber

Oven Fried Chicken Drumsticks

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    3 pounds chicken drumsticks (about 10 drumsticks) 2 teaspoons kosher salt
    1 quart buttermilk 1 teaspoon freshly ground black pepper
    2 cups panko breadcrumbs 1/2 teaspoon dry mustard powder
    1 cup finely grated Parmesan cheese 1/4 teaspoon smoked paprika


    Prep: 10 min Total:
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    • 1

      Place the drumsticks in a gallon-size zip-top bag and pour the buttermilk over the chicken. Seal tightly and make sure each drumstick is submerged in the buttermilk. Marinate for 1 hour at room temperature (if you’re in a hurry) or overnight in the refrigerator for the most tender results.

    • 2

      Preheat the oven to 425 and line a rimmed baking sheet with foil or parchment paper.

    • 3

      Stir the breadcrumbs, Parmesan, salt, pepper, mustard powder, and paprika together in a large bowl.

    • 4

      Remove each drumstick from the marinade, shaking gently to remove excess buttermilk, and roll in the breadcrumb coating to cover the chicken liberally and thoroughly.

    • 5

      Place the drumsticks on the prepared baking sheet and roast for 25 minutes or until the chicken’s juices run clear. Let rest for 5-10 minutes before serving.

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