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Ingredients
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- 4 pounds chicken drumsticks bone-in, skin-on
- 2/3 cup all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoon kosher salt
- 3 teaspoons paprika
- 2 teaspoons garlic powder
- 3/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and place a wire baking rack on top. If no rack is available, generously spray the foil with nonstick cooking spray.
- Pat the chicken drumsticks dry with paper towels to ensure crispiness.
- In a large zip-top bag, combine the flour, baking powder, salt, paprika, garlic powder, and black pepper. Add the drumsticks in batches and shake to coat evenly, shaking off excess coating before placing on the rack.
- Arrange the drumsticks skin side down on the rack in a single layer, placing larger pieces toward the outside without touching each other.
- Bake for 40 to 45 minutes, flipping the drumsticks after 30 minutes. They're ready when the skin is deep golden brown and a thermometer reads 165°F near the bone with clear juices. For extra color, spray with olive oil and broil for 2 to 3 minutes, keeping a close watch.
- Allow the drumsticks to rest for 5 minutes before serving.
Notes
For extra crunch, ensure the chicken is patted completely dry before applying the coating.
If using larger drumsticks, increase the baking time accordingly for thorough cooking.
Try adding different spices to the coating for varied flavor profiles.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 365
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg