Go Back
Golden brown panko-crusted chicken drumsticks on a white plate with small ramekins of ketchup and ranch dipping sauce and lemon wedges on a wooden table.
Stroller Envy

Crispy Panko-Parmesan Drumsticks

Oven-baked drumsticks with a crunchy panko and Parmesan coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds total
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 425°F. Line a rimmed sheet pan with parchment. Pat chicken dry. Beat eggs with water in a shallow bowl. Mix panko, Parmesan, oil, garlic powder, salt and pepper in another bowl.
  2. Dip each drumstick in egg, then press into crumbs. Arrange on pan without touching. Discard leftover egg and crumbs.
  3. Bake for 35–45 minutes until golden and chicken reaches at least 165°F away from bone. Tent any dark spots loosely with foil if needed. Rest 5 minutes before serving.

Notes

Equipment: rimmed sheet pan, 2 shallow bowls, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.