Crispy Baked Fried Chicken Drumsticks

4 from 2 votes

This corn flake-crusted chicken bakes up crispy every time. A family recipe passed down for generations, no frying required.

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: American

Servings: drumsticks

Calories: 174kcal

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.

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.