Oven Fried Chicken Legs
Crispy Parmesan Chicken Drumsticks
Drumsticks get the full crispy coating treatment with panko and Parmesan, baking up golden and crunchy without a drop of oil for frying. The herb-spiked coating clings beautifully to each piece, creating that satisfying crunch we all crave from fried chicken.
AmericanDinnerComfort FoodKid FriendlyBakingChicken
Ingredients
- ¾ cuppanko breadcrumbs
- ⅓ cupParmesan cheese, finely grated
- 2 tspdried oregano
- 1 tspdried thyme
- kosher salt
- freshly ground black pepper
- 1 largelarge egg
- ½ cupwhole milk
- 2 lbchicken drumsticks and thighs (or all drumsticks), split
Instructions
- Heat your oven to 375°F. This temperature gives you the perfect balance of cooking the chicken through while crisping up that coating.
- Combine the panko, Parmesan, oregano, thyme, 1½ teaspoons salt, and ¾ teaspoon pepper in a wide, shallow bowl — mix it well so the herbs distribute evenly. In another shallow bowl, beat the egg with the milk and ½ teaspoon salt until smooth. This egg wash helps the coating stick and creates that golden color.
- Working with one piece at a time, dip each chicken piece into the egg mixture, letting any excess drip back into the bowl. Then roll it in the breadcrumb mixture, pressing gently so the coating adheres well. Place each coated piece on a lightly oiled baking sheet, leaving space between pieces for even browning.
- Bake until the coating is deeply golden and the chicken registers 165°F at the thickest part, about 40-45 minutes. The coating should look crispy and set, not pale or soggy.⏱ 45 min