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These Crispy Oven Baked Chicken Drumsticks come out juicy on the inside with perfectly crispy skin. No frying needed. A simple flour and baking powder coating does the work, and dinner is on the table in under an hour.
Love easy baked chicken? Try my Crispy Baked BBQ Chicken Wings, Crispy Baked Chicken Thighs, or classic Baked Chicken Breasts.
3 Tips That Really Matter For This Recipe
A few simple steps make the difference between soggy skin and a genuinely crispy drumstick. Keep these in mind before you start.
- Pat the chicken completely dry. The less moisture on the skin, the crispier it will get. For the best results, refrigerate the patted-dry drumsticks uncovered for a few hours or overnight.
- Don’t skip the baking powder. It reacts with the fats in the skin to create tiny bubbles that dry it out and produce that satisfying crunch. I use this same technique for my Crispy Baked Chicken Wings.
- Shake off the excess coating. Too much flour on the surface leaves a starchy, pale layer instead of a golden crust.
recipe walk-through
How to Make Crispy Oven Baked Chicken Drumsticks
Three steps and you’re done. Here’s exactly how to get perfectly crispy drumsticks every time.
Step 1: Pat Dry and Coat
Pat the chicken as dry as possible with paper towels. This step is the foundation of crispy skin.
Place the drumsticks in a large zip-top bag a few at a time. Add the flour, baking powder, salt, garlic powder, paprika, and black pepper to the bag and shake well to coat. Give each piece a firm shake to knock off any excess before moving on.
Feel free to swap the seasoning blend for your favorite all-purpose chicken seasoning, or add a tablespoon of dry ranch mix, a pinch of cayenne for heat, or smoked paprika in place of regular paprika. The coating works with almost any spice combination.
Step 2: Arrange on a Rack
Set the coated drumsticks skin side down on a wire baking rack placed over a rimmed, foil-lined baking sheet. The rack lets hot air circulate all the way around each piece for even browning.
If you don’t have a rack, spray the foil generously with nonstick cooking spray and place the chicken directly on it. Pieces can be close together but should not be touching, with the larger pieces toward the outside of the pan.
Step 3: Bake and Flip
Bake at 425°F for 40 to 45 minutes, flipping the drumsticks after about 30 minutes. You’ll know they’re done when the skin is deep golden brown, the juices run clear, and a meat thermometer inserted near the bone registers 165°F.
For extra color, spray lightly with olive oil cooking spray and broil for 2 to 3 minutes at the end, watching closely.
Let the chicken rest for 5 minutes before serving.
Need more easy dinner ideas for busy nights? See all of my favorite easy weeknight meals in one collection.
What to Serve With Chicken Drumsticks
These drumsticks use an all-purpose seasoning that pairs well with just about any side. Here are some of our favorites:
- Crock Pot Mashed Potatoes: creamy and hands-off while the chicken bakes
- Baked Macaroni and Cheese: classic comfort food that’s great for feeding a crowd
- Cheesy Garlic Bread: easy to throw together with a loaf from the freezer
- Seasoned Rice with Herbs and Garlic: a simple, flavorful base that complements the chicken nicely
- Honey Roasted Carrots: a little sweetness to round out the plate
Storage Tips
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Sometimes I cook extra just to have them on hand. The meat pulls off the bone beautifully for sandwiches and salads.
Reheat in the oven at 350°F for 5 to 10 minutes or pop them in the air fryer to keep the skin crispy. The microwave works in a pinch (60 to 90 seconds), but the skin won’t be crispy. Honestly, they’re also pretty great cold straight from the fridge.
Freeze by placing cooled drumsticks in an airtight freezer-safe container for up to 6 months. Thaw completely in the fridge before reheating.
Frequently Asked Questions
Should you bake chicken drumsticks covered or uncovered?
Uncovered, always. Covering the pan traps steam, which makes the skin soft and prevents browning. Baking uncovered at high heat is what gives you that golden, crispy exterior.
How do you keep chicken drumsticks from drying out in the oven?
Two things help the most: don’t overcook them, and don’t skip the flour coating. The coating seals in moisture while the skin crisps up. Pull the drumsticks when a thermometer near the bone reads 165°F. The juices should run clear, not pink. Cooking past that point is where they start to dry out.
Do you need to flip drumsticks in the oven?
Yes, and it’s worth doing. Flip them after about 30 minutes so both sides get evenly browned and crispy. If you’re using a wire rack, the airflow does some of that work for you, but flipping still gives you the best result.
Can you bake chicken legs from frozen?
It’s not recommended with this recipe. The drumsticks need to be completely thawed and patted dry before coating. Frozen chicken releases too much moisture as it thaws in the oven, which works against the crispy skin you’re going for. Thaw them in the fridge overnight for best results.
More Chicken Drumstick and Wing Recipes
- Crispy Baked Chicken Wings
- Baked Honey Mustard Chicken Drumsticks
- Lemon Garlic Baked Chicken Drumsticks
- Slow Cooker BBQ Chicken Drumsticks
- Slow Cooker Asian Chicken Drumsticks
Crispy Oven Baked Chicken Drumsticks
Ingredients
- 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 oven to 425°F. Line a large rimmed baking sheet with foil and place a wire baking rack on top. If you don't have a rack, spray the foil generously with nonstick cooking spray.
- Pat the chicken drumsticks completely dry with paper towels. The drier the skin, the crispier it will get.
- Combine the flour, baking powder, salt, paprika, garlic powder, and black pepper in a large zip-top bag. Add the drumsticks a few at a time and shake to coat evenly. Give each piece a firm shake to remove excess coating before setting it on the rack.
- Arrange the drumsticks skin side down on the rack in a single layer, with larger pieces toward the outside. Pieces can be close together but should not touch.
- Bake for 40 to 45 minutes, flipping the drumsticks after 30 minutes. They're done when the skin is deep golden brown and a thermometer inserted near the bone reads 165°F with juices running clear. For extra color, spray with olive oil cooking spray and broil for 2 to 3 minutes, watching closely.
- Let rest 5 minutes before serving.
Notes
- Pat completely dry. The less moisture on the skin, the crispier it gets. For extra-crispy results, refrigerate the patted-dry drumsticks uncovered on a baking sheet for a few hours or overnight before coating.
- Don’t skip the baking powder. It reacts with the skin’s fats to create crunch. You can use a little less, but don’t omit it.
- Shake off excess coating. Too much flour on the surface can result in a pale, starchy crust instead of a golden one.
- No wire rack? Spray foil-lined pan generously with nonstick cooking spray and place chicken directly on it. The rack gives better airflow, but the chicken will still crisp up without one.
- Seasoning swaps: The spice blend is flexible. Try your favorite all-purpose chicken seasoning, add a tablespoon of dry ranch mix, or use smoked paprika for a smokier flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Freeze: Cool completely, then freeze in an airtight container for up to 6 months. Thaw in the fridge before reheating.
- Reheat: Best results in the oven at 350°F for 5 to 10 minutes or in the air fryer. Microwave works in a pinch but won’t keep the skin crispy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I tried adding instant mashed potatoes to this. Really came out good!
…. Thank You for Sharing to this old .. (er) guy.
You are so welcome Mack! Thanks for stopping by.
This was so good, thank you for sharing!
You are so welcome Grace!
This was delish!!!
If I use chicken leg quarters ( thigh and drumstick connected) would I have to increase the cooking time?
Hi! I actually have a great recipe for that – Check out my Baked Chicken Leg Quarters.
the 5 minute prep time promised didn’t include putting it in the fridge for a few hours before cooking.
Good catch rob! That’s because that step is listed in the notes as optional if you have the time. The recipe can and should be made as stated in the instructions. The notes in recipes are just there to help problem solve or to make suggestions for enhancing the recipe even more.
Kristin,
This is the absolutely best recipe I have found for oven “fried” drumsticks. I have been cooking for over 50 years & this proves there is always something new to learn. My husband says this is his favorite drumstick recipe!
Thank you!
You are so welcome Diane! Thank you for the awesome comment.
Made these last night and they were great!! Followed the receipe exactly and legs were great!! Will definately fix these again!!
Love the feedback Bill! Thanks for stopping by.
Made it last night and found it made a nice crisp drumstick but lacked flavour. Suggest finishing it with either more spice variety or a touch of good old bbq sauce .
You can certainly add more spice if you like, or dip in BBQ sauce. I wouldn’t add the sauce prior to baking though as it could make the breading soggy.
Hi Kristin, I’ve made this recipe so many times that I’ve lost count! My mom insisted that these are fried chicken. My son can never have enough of this chicken. I just want to add that if we have some rather large drumsticks, we can slash it on both sides and bake them a little longer. Thank you for sharing the recipe! It’s the keeper!
That’s awesome ann! Thanks for stopping by to share.
Can you use crisco that is melted
Hi Bonnie, I’ve never cooked with Crisco so I’m not sure how that would work. I think it might be too thick though.
What can you use if you do not have oil at the house can you use melted margarine
I haven’t tried melted margarine, but since it’s partially oil based it could work.
What can you put on the chicken if you don’t have oil
Using a cooking spray can work, but the oil is what make the skin get nice and crispy.
I use melted butter and it is yummy
I really love this recipe. I enjoyed it a lot. Thank you souch for sharing since I cannot eat fried foods
.Now I can try your other recipes.
Thank you so much.
You are so welcome Joanne! Love the feedback, thanks for stopping by.
Me and my boyfriend love the chicken made like this the second time I made it and it’s better than fried chicken
Nice! Thanks for your feedback Bonnie.
Hello, Thanks for this article on how to prepare a delicious coated drumstick. Please I have a question from the last part where you mentioned this “Juices should be clear and temperature should register 165-170 degrees. For a more golden color, spray with olive oil cooking spray and turn on the broiler for a few minutes, watching closely to ensure the chicken doesn’t bur.” Please what do you mean by the temperature, are we going to reduce the temperature to that degree? Please kindly explain? Thanks
Hello – the temperature refers to the internal temperature of the chicken. You’ll need to use a meat thermometer, but if you don’t have one you can pierce it and as long as the juices are clear (not pink) it’s cooked. Just let it rest for 5-10 minutes.
Made this many times, love it! Crispy and juicy.
Love the feedback Eileen! Thanks for stopping by.
They didn’t brown as I expected from the photo, and some of the flour showed. I decided to brush a bit of butter instead of olive oil, and it help appearance considerably. The flavor was great and the family enjoyed them. So much easier than frying, so there are several reasons for enjoying this recipe. Thanks for sharing.
Hi Phyllis, thanks for your feedback! It’s important to make sure you tap off the excess flour, but also spray the drumsticks with cooking spray before baking. Your broiler can always brown real quick if they don’t brown enough when you bake them.
I have made this recipe seven times now, exactly as it is written. I am so in love with this dish I now make drumsticks every two weeks! I\They are so flavorful, crispy and not oily. You can’t go wrong here!!!!
Awesome feedback Val! Thanks for stopping by.
Bring baking powder to a new level in cooking. Just cooked 8 chicken drumsticks improvised with this recipe, I added a little sugar, used chicken powder and less salt. I also pulled back the skin so more meat got coated with the mix for a few minutes, then pulled up the skin again. However, in ding so, my fingers got stuck with some of the moist mix. But if I did it with the plastic bag in between, or perhaps using gloves might avoid the mess on the fingers and losing some of the mix. Just shared one piece with my fiance, he absolutely loved it! I found to adjust to the individual oven temperature is paramount. I only cooked 30 minutes.The meat came away from the bone beautifully. This recipe will be in my collection, thank you for sharing. xx
It was good but we thought the spray on butter gave it a strange taste. Think next time I will try without spray on or else maybe melt a little butter and drip it on.
Love the feedback Linda! thanks for stopping by.
Yes chicken is safe at 165 but 185 is the temp to cook dark meat
Actually that is incorrect. Leg and thigh meat is safe at 165.
Can u also use chicken breast instead of chicken legs
Hi Donale, You can marinate chicken breast instead of the legs and it will be delicious, but the cook time will be different, and will also depend on if you are using bone-in breasts or boneless.
I completely agree. I always cook or oven-fry legs and thighs to 180-185F. Otherwise they are chewy and tough.
Hi Vera, I’ve never had this problem, and always cook chicken (dark and white meat) to 165 degrees. But, it’s your personal preference.
Great lil recipe and it tasted really good… I added an additional 2 teaspoons of poultry/steak seasoning and it woke up the flavor even more… I used to oven fry like this And it’s so much healthier than oil frying!
Also I found that I had to cook it and additional 15-21 minutes! It was one hour and 11 minutes but worth it! Just check internal temp every oven is different!
I’m going to try it on the gas grill next!! And I’ll get back to you.
Thanks again
Tommy
That’s awesome Tommy! Thank you so much for the awesome feedback.
I made this for my family yesterday and it was sooo good. I’ve been trying to come up with different ways to eat healthier during Covid-19. I will definitely be making this again. Thank you for sharing!!!
You are so welcome Vida! Thanks for stopping by.
Absolutely LOVE this recipe! Light, crispy and delicious! Thank you!
You are so welcome Terry! Thanks for stopping by.
Just checking….recipe says 3 TABLESPOONS of BAKING POWDER. It seems like a lot but if that is correct, that’s what I’ll use. Just wanted to double-check. Can you verify? Thanks!
Yes, that is correct. You actually will end up shaking the drumsticks off. There will be some leftover in the bag after shaking it off. You won’t be able to taste it or anything like that.
I use either baking powder or corn starch …either one works just as well.
I loved this! My daughter is on a GF diet so I substituted in almond flour and gf baking powder. We all loved it!
Nice! Thanks for stopping by Paula.
Can you use this recipe for chicken thighs?
Yes you can use this recipe for any skin-on cut of chicken.
My family loves this. I make this every fortnight now. So glad i found your recipe. Can i substitute drumsticks with chicken breast instead?
You could use bone-in, skin on chicken breast. It wouldn’t work as well with boneless chicken breast.
Made your baked chicken legs today just put in oven will let know how turned out
Has anyone tried it without the skin? I am not a big fan of skin/fat on chicken, even when I fry them.
If you want to do it without the skin, don’t bother with the flour and baking powder because they are to crisp up the skin. the seasonings will still work though.
Loved it! I was hesitant at first wondering if it would turn out crispy but omg it turned out delicious. Definitely going to be making this again.
Nice! So glad you loved it, thanks for stopping by.
tried it loved it, gonna do always like this from now on,
seen friends in air fryer and they just dont evenly crisp chicken all around,
oven rules!
loved the baking soda trick!
Nice! Thanks for stopping by Rob.
The recipe says baking powder, but his comment said he used baking soda. Which is the correct ingredient?
Always follow the recipe – looks like he probably just mis-typed.
You are very welcome. I saved this recipe to my pintrest board so that I can make it again sometime for dinner.
I made this recipe for tonight’s dinner. It was a crowd pleaser. Thank you for sharing this tecipe.
You are so welcome Doris, thank you so much for taking the time to leave some positive feedback
Do you have to use baking powder?
Baking powder is what reacts with the skin to make it crispy.
Made this for dinner tonight thank you for the recipe
Your so welcome Lowanda! Thank you for stopping by.
Can you recommend a substitute for the flour? For a gluten free option? Looking forward to trying your recipe.
The flour is what gives the crispy coating. You could use only baking powder but I don’t know how well that will work. I haven’t tried gluten free either, however it would be worth a shot.
Is corn starch gluten free? That’s a good sub for flour in coating. It’s very popular in Asian frying/baking.
I haven’t tried cornstarch, but it would be worth trying.
Very easy and very good! I placed directly on the foil. Will buy a rack for next time. Thanks for the recipe.
You are so welcome Pamela, thank you so much for taking the time to leave some positive feedback.
Wonder if lemon pepper would be good I love lemon pepper wings!
Yes that would be great, just mix with the flour.
What is the Kosher salt for?
You add it to the flour in step 3.
Looks like you know all about cooking. Nice to read your recipes. Delicious. Love this recipe. Love life.
Thank you Tony!
Kristen, the chicken legs turned out to be absolutely delicious. The temp was a little over what you recommend, but they were still juice. You obviously know your stuff. Thanks for sharing.
Tony
Thank you Tony! Ovens do vary so that could cause the discrepancy in temperature. But it’s really hard to overcook this type of chicken. Glad you enjoyed it!
can not wait to try it! Love chicken do not like frying!B
Thank you for this! I love oven fried chicken and the baking powder trick is so cool. THESE make a suitably great replacement to fried chicken …in our household. We have Company are on the way over (as I am typing) and a platter of drumsticks will be served … along with my black beans/rice and a dinner salad!
You are so welcome Susan, thank you so much for stopping by and taking the time to leave some positive feedback.
i will have some chicken and salad only please thx!!!
My husband always frys his chicken. I used your recipe a few weeks ago and today my family asked me to make this again. Thanks for a recipe that my children as for instead of dads.
This is really the best “oven-fried” chicken I have ever made.
That’s so awesome Debra! Thanks for stopping by.
Could I coat with panko rather than flour?
Yes, you could do that. but it won’t really get crispy because a breading requires more of a batter.
Prepping right now! Husbands birthday dinner, fingers crossed cause THIS girl is no chef.
Nice! Let us know how it turned out Kristen.
Can I melt butter and brush it on the chicken if I ran out of cooking spray?
I would use olive oil or canola oil instead of butter, but yes you could.
It’s perfect ?
Thanks Dave! So glad you enjoyed it!
I attempted the recipe for your oven baked crispy drumsticks and the breading would not get crispy and I don’t know why. Could it have been because I over sprayed it?
That’s possible. Or the drumsticks were too damp.
We loved this. We had bbq marinated chicken from the store, so I just coated it with the cooking spray(no butter spray just cooking spray) and used the cookie sheet and cooling rack as suggested. No flour though. It came out so great! All the skin was nice and crispy on both sides! Really any seasoning as long as you use the cooling rack and the cooking spray/butter spray. We now love making this when before I’d only buy it if we were using the bbq. Thank you!
You’re so welcome Jennifer! thank you so much for stopping by!
Hi! I just popped this in the oven, I shall return with an update! ?
Can I use a oil spray instead of butter
Sure, you can.
These were great… everyone liked them and the flavor was rite on !!! Thanks so much My guy is doing keto so we didn’t add the flour and used double the baking powder but still great results… this will go into our rotation meals for sure !!
You’re so welcome Granni! thank you so much for stopping by!
I’m assuming you add the garlic powder to the mix in step 3, as well…. yes?
Yup 🙂
Made this tonight. Very easy. Everyone loved it
That’s awesome Chris! Thanks for sharing your positive experience.
I’m going to try it today hopefully it will turn out good I’m not a good cook thatI will let you know how much I liked it thank you
Wow, Family all loved it!
Thanks Karen! So happy that you and your family loved this recipe!
I tried it and it tastes perfectly. I used gluten free self raising flour instead as my daughter is allergic to gluten. It turns out to be super tasty
I’m trying it right now,I bake chicken, wish me good luck
Hi Deidre, let me know how it turned out.
My hubby & Son love it! We first tried the drumsticks and I was scared to do 3 tbspns of baking powder but tonight we are trying my favorite ….Thighs. We will see how that goes. Full recipe We Love it. I did however add some grilling chicken spice to the recipe! You Rock chic
Thank you! and thanks for sharing your positive experience!
What is the purpose of the baking powder? Thanks. Looking forward to trying this. Love simple recipes.
The baking powder reacts with the skin to make it crispy. Enjoy!
We usually skin our chicken legs to avoid the fat. Do you you think it will still work on heavily floured chicken legs? I hope so. Will try. Thanks. FM
The skin is what gets crispy. Without the skin there’s nothing to crisp. However if you want a yummy marinade for the chicken legs, try this one: Lemon Garlic Roasted Chicken Drumsticks
is 3 tablespoons of baking powder correct? Seems like a lot to me.
Yes, that is correct.
I have to make 70 drumsticks for a homeless organization. Would this recipe work for such a large amount of chicken?
Yes I think it would work. I’d say work in batches, but if you have an industrial size oven you could cook more at a time.
I have 8 chicken pieces would there be enough coating for them? Thanks
Yes, that should be fine. I usually have a little leftover depending on the size of each piece.
Kristin, my family thought this is fried chicken. It’s so yummy! Thank you for sharing this recipe
Love it, Ann! Thank you!
Kristin, on a lark, I only have 3 drumsticks and 5 thighs so I cut ( using the Chinese butcher knife) each thigh in half. I marinade them with some garlic powder, onion powder and a pinch of salt. Then, I proceed as usual using your yummy coating ingredients. In my humble opinion, the yumminess was elevated to another level! Your seasoning is spot on! I shared your recipe with my daughter, my neighbors …..Thank you very much again!
Hey Kristin!! I’m super excited to try these out tonight!! I was wanting to brush on a sweet and spicy sticky sauce I bought. Do you think I should do in mid cooking or when they are done?? Can you tell I’m new to wings and drumsticks? haha Thanks in advance!
I wouls say brush it on at the end, so they’ve had time to get that nice crispy skin. Enjoy!
Hi! Thank you for the recipe! I’ll be making it tomorrow , just wondering. Do you cover the chicken with aluminum foil when it’s in the oven? Or will it cook ok uncovered? Thanks again!
No, you want to leave it uncovered so the skin can crisp up a bit.
Hi Dear Kirstin, Thanks for this delicious recipe..I have it cooking now and it smells very good indeed.. x
Thank you Janine!
Hi Dear Kristin, Delighted to discover your crispy chicken with Psprika/Chilli powder earlier…it’s cooking now and I can tell it will be delicious…Thanks in advance. P.S. It’s a lovely change for me..generally cooking chicken with sauces
Hi I just finished making this crispy chicken legs and I set oven 425 and within half hour they were done… I live up here in canada
Can’t wait to try your recipe tonight’s supper. Read over about 10 and yours sounded more enticing. I’ll let u know after supper ,
Super crispy and the chicken was moist and delicious! I cooked them for a bit longer just to get an even crisp on both sides. Fiancé loved them as well definitely our new go to chicken drumstick recipe! Trying your wing recipe next!
Thank you for sharing!!
Thank you Courtney! So happy that you and your family loved this recipe!
Thank you for this recipe! May I comment on the step involving the ziplock bag? It sounds very convenient, but I presume few people disinfect and reuse these. So this method for marinading food generates plastic waste that could be avoided- for example, by using dishwasher safe tupperware instead (IKEA sells cheap ones made of glass, even). Given the degree of plastic pollution in our oceans etc, might be worth a try.
That’s definitely an option.
I’ve made these twice now and my family LOVES them! ?
LOOKS SO GOOD, I AM GOING TO TRY IT TODAY. THANK YOU SO MUCH FOR SHARING YOUR RECIPE ON THIS SITE.
GAYLE
I’ve necer heard of using baking powder in a coating for chicken. I am excited to try this recipe. Thanks for sharing.
For any chicken recipe calling for baking POWDER (mind you, NOT BAKING SODA) MAKE SURE YOU USE ALUMINUM FREE BAKING POWDER. Normal baking powder has aluminum in it and doesn’t work well as it tastes funny. Argo brand is aluminum free which I’ve found at Walmart. There are other brands as well. The baking powder changes the pH of the meat and helps to crisp it up.
Thanks for the tip!
Hmmm… Not sure what went wrong. I used boneless breasts but otherwise followed the recipe exactly. No flavor at all. Went with the backup plan and applied bbq sauce and the family ate it up. I didn’t expect a crispy exterior but I thought the dredge would provide enough flavor. The only thing I can think of is that the ingredients list kosher salt seperatly from salt but no quantity. Was I supposed to add more salt?
Chicken drumsticks naturally have a lot more flavor because of the fat and bone. Boneless breasts would not come out the same. Try my Baked Chicken Breasts – they are to die for!
Decided to try this for dinner tonight and the drumsticks turned out great – really crispy and yummy! However I did notice some parts of the chicken tasted a bit powdery. Should I have shaken the flour off a bit before putting the pieces on the pan? I didn’t use cooking spray as suggested because I didn’t have any on hand but instead brushed olive oil. I’d love to do this recipe because it was gooood! TIA!
Is there perhaps an alternative to the cooking spray? We don’t keep any in our house… any way around it?
You could skip it altogether, or brush a little olive oil on top. It just helps get the chicken crispy.
Thank you so much! I actually put a spray nozzle on our olive oil and they turned out great!
in the ingredient list you only list chili powder but in the directions you mention paprika… so do you use chili powder or paprika? I feel there’s a definite difference between tastes depending on what you use!
Good catch Carrie! I’ve used both, so when I wrote it I probably was thinking of both. I prefer paprika, but chili powder works great too.
Thanks a lot Kristin I cooked this at the fire station and it was a hit! Firehouse #28 loves your recipes.?
Yay! So happy to hear you all enjoyed this recipe. Thank you all for your service!!
Holy smokes these came out crispy! Next time I’ll be more prepared and have buttermilk (and at least a couple extra hours) on hand, but I brushed these with a little homemade ‘hot chicken paste’ just after removing from the oven and they could not have turned out more terrific.
10 out 10!
So glad you enjoyed them!
Woow… looks yummy! Gotta try it soon. Thanks for the recipe!
By far amaze balls! I hate to be he turd that adjusts and posts. But only thing I did was I didn’t g ave flour. So I super blended Pablo and added a sprinkle of sugar. But wholly cow, spot on on cooking time and spraying the oil. What a clever idea! Thank you!