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4.67 from 75 votes

Crispy Oven Baked Chicken Drumsticks

Get crispy, juicy chicken drumsticks in just 3 easy steps. A simple flour and baking powder coating gives you perfectly crispy skin without any frying. A reliable weeknight dinner the whole family loves.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

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.
    Chicken legs in a plastic bag, coated in flour and seasonings.
  • 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.
    Chicken legs on a wire rack and baking sheet.
  • 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.
    Baked and browned chicken drumsticks on a baking sheet.
  • 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

Serving: 2drumsticks | Calories: 289kcal | Carbohydrates: 11g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 745mg | Potassium: 831mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Calcium: 213mg | Iron: 2mg

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