These baked drumsticks have the texture and taste of fried chicken without all the fat and mess of frying. Kids love them, too!
For Crispy Baked Drumsticks:
- 1/2 cup whole wheat flour
- salt and pepper
- 2 large eggs
- splash of milk or water
- 1 1/3 cup dry whole wheat breadcrumbs (you can replace some of these with ground flax seed)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4–1/2 teaspoon black pepper
- 3 tablespoon olive oil
- 8 chicken drumsticks (about 2 lbs), skin removed, trimmed
For Honey Mustard Dipping Sauce:
- 1/4 cup plain Greek yogurt
- 2 tablespoon Dijon mustard
- 2 tablespoon honey
- salt and freshly ground pepper, to taste
Make It Now: For Crispy Baked Drumsticks:
- Preheat oven to 475 degrees F. Coat a wire rack generously with cooking spray and set it on a large rimmed baking sheet. (I highly recommend covering the baking sheet with foil for easier clean up.)
- Put flour on a plate and lightly season with salt and pepper. Beat the egg, milk, and a dash of salt and pepper together in another shallow dish. Mix breadcrumbs, paprika, onion powder, salt, garlic, and pepper in the last shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
- Pat the skinless, trimmed drumsticks dry. Dredge in the flour on all sides, and then in the egg mixture. Then press into the breading mixture until evenly coated on all sides. Place the chicken on the prepared rack. Discard any remaining dredging mixture.
- Bake the chicken until golden brown and an instant-read thermometer (inserted into the thickest part of a drumstick without touching bone) registers 165 degrees F, about 25-30 minutes. Turn halfway through the cooking time.
- Serve with the Honey-Mustard Dipping Sauce, if desired.
For Honey-Mustard Dipping Sauce: Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks. Freeze For Later: After breading the drumsticks, carefully lay them in a single layer in a gallon-sized freezer bag or shallow container with lid. Use parchment paper to separate layers, if needed. Seal and freeze. (Note: The Honey-Mustard Sauce needs to be made fresh. We do not recommend freezing it.) Prepare From Frozen: Thaw over night in the fridge and bake according to the directions. You might have to bake them a little longer if they are really cold still. If they begin to get too browned, cover them in foil.