Crunchy Chicken Drumsticks

These drumsticks are yummy and crunchy and flavorful.

And it takes just a couple of minutes to prepare them.

Like really.

To top it all, they are fun to make.

And that’s pretty much all I want from my food.

I think you’d love them too.

Come and have a look at how they are made.

It’s fun!

I promise!

This is what we need.

I guess many of you have these ingredients on hand right now.


1. First, wash and skin the drumsticks.

2. Then, in a separate bowl, mix the egg lightly.

3. Add one tablespoon ketchup and 1/4 teaspoon salt to the egg and mix again.

4. In a Ziploc or any plastic bag, mix the breadcrumbs along with the ground peanuts.
5. Add the remaining salt (1/4 teaspoon) and the grilling spice (the one I use is a gorgeous mixture of sweet paprika, black pepper, cumin, sage and salt).

And then close the bag and shake it.

Shake it, baby!

Shake it like there’s no tomorrow!


Got carried away.

6. Dip a drumstick in the egg …

7. … and then in the breadcrumbs mixture, turning it to coat.

Like this.

I love this way of coating drumsticks.

It eliminates the ‘mess factor’ to minimum.

And that is good.

8. Now pour the vegetable oil into a larger frying pan and place it over medium heat (set aside a little oil for oiling the baking pan).
9. Place the coated drumsticks into the pan and fry both sides shortly just until they become golden in color (about 2 minutes for each side should be enough).

Note: If you’d like your dish to be a tad healthier, than you can skip the whole frying part and bake the drumsticks straight away. Just like in Shake ‘n Bake.
10. Transfer the drumsticks onto an oiled baking pan and bake at 375 degrees F (190 degrees C) for about 30 minutes.

And that’s it.

Very easy, right?

Yet so delicious… and finger-licking good.

You can serve the drumsticks with yummy fries or baked potatoes and some scrumptious vegetable salad.

Enjoy, dear friends.

Update: I got asked about how I made the potatoes. They were peeled, quartered, sprinkled with some vegetable oil, some grilling spice (the same I used for the drumsticks), salt, a little paprika, rosemary and cumin – and that all was baked for about 30 minutes (along with the drumsticks, actually). Enjoy!

21 thoughts on “Crunchy Chicken Drumsticks

  1. mmm I like this….you got me LOL at the ‘shake ‘ part! You take gorgeous fotos. beautiful light. I scrolled down your page n saw that every foto has that pretty light. Lovely! tq for dropping by 🙂

  2. thanks for the potato recipe! I just prepared this whole meal! i just put the potatoes and chicken in the oven i cant wait to taste how yummy this is!! thanks for being an insperation everyday!!!

  3. These drumsticks look scrumptious! I guess I would have to just omit the nuts since I don’t like them. I could use panko and then bake them. YUM! Thanks for posting this.

  4. I had to tell you this is the best web site I have ever seen. Your photographs are very professional looking, my sister would like them. She is also a professional photographer and does most of her work out of New York. I came across your site while looking up how to cook something when the only thing you have literally is chicken legs, 1/2 onion,sour cream and a little bit of sharp chedder cheese. Nothing more unforunitly. I don’t have any paperika but am going to use chile powder insead. Hope it will be as good as yours looks!
    Thank You
    Sandy Case

  5. I’ve made this dish now more times than I can count. Finally decided to leave a thank you comment. I use cashews instead of peanuts just ‘cuz that’s what we have around more often. Wouldn’t change anything else. Thanks for this great standby recipe!

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