Crispy Baked Fried Chicken Drumsticks
These baked fried chicken drumsticks have all the crunch (and more!) of the fried version but are done easily in the oven. The secret is a coating of crushed corn flakes instead of breadcrumbs, a trick my Mama has been using since I was too young to hold a spatula!
FEATURED COMMENT
"I can't believe how crisp these are from the oven! This recipe is a must!"
- Chung-Ah
Recipe at a glance
Why I Love This Recipe
My Mama's been making this since before I could see over the counter, and the trick has always been the same: crushed corn flakes for a crust that's loud-crunch crispy straight out of the oven.
This is the "fried" chicken I grew up on. This was one of the first recipes I ever learned to make on my own, and it followed me straight into college on an index card (that I still have!) written in my Mama's handwriting. When my roommates and I were homesick, this chicken (with a side of mashed potatoes) was what we made for our makeshift dinner parties.
I've been making this exact recipe for over 25 years now, through a dozen different kitchens, and it's never once let me down. I've tweaked the recipe over the years to make it absolute perfection. Here's why it'll earn a spot in your kitchen:
- So much easier than fried. No oil, no splatter, no standing over a hot skillet watching for burns and praying that an oil pop wont sear off your arm hair (been there).
- Stupendously crispy. This oven-fried chicken isn't just "as crispy" as fried, it is MORE crispy thanks to a cornflake coating! If you love extra crispy fried chicken, you're gonna be in heaven.
- Budget-friendly. Drumsticks are one of the cheapest cuts in the meat case.
- Kid-approved. It was one of my favorite meals when I was a little one, and now it's one of my kiddo's faves.
Ingredients
Head's up: Check the recipe card below for the full ingredients list
- Chicken drumsticks: Sometimes labeled "chicken legs" at the store, drumsticks are the cut this recipe was built around. Bone-in and skin-on is what gives you that classic fried chicken look and texture.
- Corn flakes: The secret, magic ingredient! Crushed into fine crumbs, they bake up crunchier than breadcrumbs or panko ever will. My Mama always used the plain cornflakes, but I've also had good luck using bran or flax flakes. Just make sure they aren't overly sweet (Frosted Flakes need not apply). You can also get a similar texture by using almonds in my almond crusted chicken.
- Flour: The first dredging station. It gives the egg wash something to grip onto so the coating actually sticks. You can use all purpose gluten free flour to make this dish gluten-free.
- Egg and milk: Whisked together for the second dredging station. This is the glue that makes the crushed corn flakes cling to the chicken instead of falling off in the oven.
- Herbs and spices: My Mama kept hers simple with just salt and pepper, but I've tweaked the recipe over the years to add a touch of savory flavor.
How to Make It
Step 1: Crush the cereal. Add the corn flakes to a large zip-top bag and seal it. Crush with a meat mallet or rolling pin until you've got fine, even crumbs. Don't stop halfway. Bigger chunks won't cling to the chicken as well.
Step 2: Mix the coating. Add the salt, pepper, garlic powder, sage, and paprika right into a bowl with the crushed corn flakes, then stir to combine.
Step 3: Mix the egg wash. In a separate shallow dish (I like a pie plate), whisk together the egg and milk until fully combined.
Step 4: Dredge the chicken. Using tongs, coat each drumstick completely in flour, shaking off the excess. This dry layer is what gives the egg wash something to grip.
Step 5: Dip in the egg wash. Dunk the floured drumstick into the egg mixture with your tongs, making sure it's fully coated, then let the excess drip off. Congrats, you made glue!
Step 6: Press into the cornflake coating. Press each drumstick firmly into the seasoned crumbs, using your tongs to turn and coat all sides. Press, don't just roll. Firm contact is what gets you a crust that stays put in the oven.
Step 7: Arrange and bake. Place the breaded drumsticks on a baking sheet coating with cooking spray, making sure they are not touching. Spray the tops of the chicken with more cooking spray.
Step 8: Bake until golden brown. Bake at 350°F for 30-35 minutes, or until the coating is deep golden brown and the internal temperature reaches 165°F.
👩🏻🍳 Cassie's Tips
- Crush fine and even. Leave big flake chunks in the mix and they won't adhere well, they'll just crumble off in the oven. Keep going with the mallet or rolling pin until the texture is closer to sand than cereal.
- Press, don't roll. When you get to the cereal coating, press each drumstick into the crumbs rather than just rolling it around the bowl. Firm contact is what makes the crust stick through baking instead of falling off in chunks.
- Give them room. Don't let the drumsticks touch on the baking sheet. Crowding traps steam and keeps the coating from crisping up on all sides.
- Use a meat thermometer, not the clock. I bought this Bluetooth meat thermometer a few years back, and it has been a game changer.
FAQs
Yes. Swap the milk in the egg wash for any unsweetened, unflavored non-dairy milk.
Yes, with two swaps. Use a gluten-free all-purpose flour blend in place of regular flour for the first dredging station, and double check your corn flakes. Some brands are gluten-free and others aren't due to shared processing equipment.
Absolutely! My Mama's original recipe uses boneless skinless chicken breasts. This breading and method will work with any cut of chicken. Bone-in thighs will need roughly the same bake time as drumsticks, boneless breasts or tenders will cook faster since they're thinner, so start checking for doneness a few minutes early. Whatever cut you use, the internal temp is your real guide, 165°F at the thickest part.
Pop any leftovers into an airtight container and store in the fridge for 3-4 days. To reheat, skip the microwave, it turns that crispy coating soggy fast. Instead, warm in a 375°F oven or air fryer for 10-15 minutes, or until heated through and the coating crisps back up.
Give this one a try, and don't be surprised if it becomes a staple in your family just like it has in mine!
Serve these with your baked fried chicken:
If you tried these Baked Fried Chicken Drumsticks or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe
Crispy Baked Fried Chicken Drumsticks
Ingredients
- Cooking spray
- 2 cups corn flakes, bran flakes, or flax flakes crunched into fine crumbs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon rubbed sage
- ¼ teaspoon paprika
- ½ cup flour gluten-free all purpose works well
- 1 egg
- ⅓ cup skim milk can swap non-dairy milk no problem
- 6 chicken drumsticks
Instructions
- Preheat oven to 350°F. Spray a baking sheet liberally with cooking spray, set aside.
- In a shallow pan, mix together cereal crumbs, salt, pepper, garlic powder, sage, and paprika.
- Place flour in a second shallow pan.
- In a third shallow pan, whisk together the egg and milk.
- Dip each drumstick into the flour, shaking off excess, then into the egg mixture, shaking of excess.
- Press the chicken pieces into the cereal crumbs until well-coated on all sides.
- Place drumsticks (not touching) onto the prepared baking sheet. Spray the drumsticks with cooking spray.
- Bake in preheated oven for 30-35 minutes or until juices run clear and the internal temperature reads 165°F.
Notes
- Press, don't roll: Firmly press each drumstick into the cereal coating rather than rolling it. This is what makes the crust stick through baking instead of flaking off.
- Crush the cereal fine: Big flake chunks won't adhere well. Keep crushing until the texture is closer to sand than cereal.
- Give them room: Don't let the drumsticks touch on the baking sheet, or the coating won't crisp evenly on all sides.
- Dairy-free swap: Use any unsweetened, unflavored nut or soy milk in place of the milk in the egg wash.
- Gluten-free swap: Gluten-free all purpose flour works well in this recipe. And check to make sure your corn flakes are gluten-free.
- Storage and reheating: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a 375°F oven or air fryer, not the microwave, to keep the coating crispy.
Nutrition
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mmm this sounds really yummy. Thanks for sharing this, looks simple to make as well.
Simon
I would like the recipe for the german potato salad!!! looks amazing
I'm a Chicago transplant to the UP, and I just recently went to St. Ignace for the first time... I can't IMAGINE they would have a good fried chicken joint, haha! These look super tasty - and I'll admit right now that I've never cooked drumsticks at home - but I think I can handle these! Did you ever have a chance to see more of the UP? It's worth the trip! 🙂
We did! We stayed up there for almost a week, so we got up to Sault Ste. Marie and then drove around into some of the State Parks up there. Ate our weight in fresh cherries. 🙂 Absolutely GORGEOUS part of the county!
I don`t think I`ve ever had "real" fried chicken, to be honest. But a Southern Style fried chicken restaurant just opened up in Windsor so I'm going to give that a try. Not that I would have anything to compare it to though.
YUMMMM! Do you know if there would be a good alternative to the skim milk for people w/ dairy sensitivities?
You could use any sort of unsweetened, unflavored nut or soy milk. 🙂
Try using a rolling pin instead of a meat mallet...works wonderfully...
Gotta love fried chicken!!!
OR an unopened can of beer. Goes with the whole fried chicken theme.
Those look absolutely delicious!
After living in the UP most of my life yes we do have good fried chicken that is not KFC. The UP is very large and St. ignance is only a small part of it. Next time travel a bit mor in the UP before you post.
Hi Natasha! I was just posting my experience. I'm sure there are places in the UP with great fried chicken. 🙂 Sorry if I offended.
I can't believe how crisp these are from the oven! Okay no more deep-frying for me. This recipe is a must!
yes yes, and one more yes! I looooovvveee fried chicken!
Yum! Beautiful photos!
Wow they looks so delicious! Have you seen the movie, The Help? Maybe yours is like the ones they are making in the movie? Have a wondeful evening.
I haven't seen the movie! But I've been wanting to after I read the book. 🙂