Crispy Baked Drumsticks

Crispy Baked Drumsticks

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  • Prep Time


  • Total Time


  • Servings



  • cup(s) fine dry breadcrumbs, preferably whole-wheat (see Note)

  • ½

    teaspoon(s) paprika

  • ½

    teaspoon(s) onion powder

  • ½

    teaspoon(s) salt

  • 5

    teaspoon(s) canola oil

  • 1

    large egg

  • 8

    chicken drumsticks (about 2 pounds total), skin removed, trimmed

  • ¼

    cup(s) nonfat plain yogurt, preferably Greek-style

  • 2

    tablespoon(s) Dijon mustard

  • 2

    tablespoon(s) honey

  • Freshly ground pepper to taste


Preheat oven to 475 degrees F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet. Mix breadcrumbs, paprika, onion powder, and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack. Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165 degrees F, 25 to 30 minutes. To prepare sauce: Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks.


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