Baked Drumsticks

A metal plate with several pieces of crispy fried chicken wings and a square dish of creamy dipping sauce on the side.

These crispy baked drumsticks use crushed pork rinds for a golden coating without traditional breadcrumbs. Mayonnaise helps the seasoning and coating stick while the chicken stays tender and juicy inside.

Course Main Course, Main Dishes

Cuisine American, International

Keyword bake chicken drumsticks, baked chicken legs, chicken drumstick, chicken drumsticks recipe, chicken leg, crispy, crispy baked chicken drumsticks, drumstick, juicy, olive oil, paprika, seasoning

Prep Time 10

Cook Time 50

Servings Servings

Calories 191kcal

Author Zuzana Paar

Equipment

1 Food Processor
1 Mixing Bag
1 Baking Sheet

Ingredients

1 Cup Crushed Pork Rinds
10 Pieces Chicken Drumsticks
1 teaspoon Paprika Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
2 tablespoons Mayonnaise 30ml

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius). Blend the pork rinds with the seasonings until fine, then transfer to a shallow bowl.
Coat the drumsticks with mayonnaise, then press them into the pork rind mixture until evenly coated.
Arrange the chicken in a single layer on a baking sheet and bake for 45–50 minutes until golden and cooked through.
Let the chicken rest for 5 minutes, then serve warm.

Notes

Leave a little room between every chicken thigh on the baking tray. Crowding traps steam between the pieces, preventing the coating from becoming properly crispy.
For the most accurate results, check the internal temperature of the thickest piece with a thermometer before removing it from the oven. The chicken is safely cooked once it reaches 165°Fahrenheit (74°Celsius).
You can change the seasoning by adding a small pinch of smoked paprika or chili powder for extra warmth, but keep the amounts modest so the pork rind coating remains the main flavor.

Nutrition