These crispy baked chicken drumsticks are everything you want from fried chicken — golden, crunchy and juicy — with none of the mess of deep frying. A quick sour-cream and paprika marinade keeps the meat tender while the breadcrumb crust turns shatteringly crisp in the oven. They fit right in with other easy favorites like our creamy chicken curry for a full comfort-food spread.
Ingredients
- Chicken drumsticks
- 2 tbsp sour cream
- Ground paprika to taste
- Breadcrumbs for coating
- Salt and pepper to taste
- Olive oil or other oil for drizzling
Instructions
- Remove the skin from the drumsticks.
- Marinate them in the sour cream with paprika, garlic and salt for 5 minutes.
- Roll each drumstick in breadcrumbs and arrange on a parchment-lined baking sheet or silicone mat.
- Drizzle with olive oil.
- Bake in a preheated oven at 180 °C (350 °F) for 40–50 minutes.
Tips
- Flip the drumsticks halfway through baking so they brown evenly on all sides.
- For maximum crunch, broil them for the last 1–2 minutes and watch closely so they don’t burn — you’ll find more crispy-chicken technique tips over at Serious Eats.
- Serve with a simple green salad, or try our juicy chicken patties with tomato and cheese for another high-protein weeknight option.
Nutrition (per 100 g): 160 kcal | Protein 22 g | Fat 13 g | Carbs 7 g