Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore
Crisp, juicy and quick, chicken drumsticks make a perfect weeknight meal. This recipe, which is a riff on Shake 'n' Bake, calls for coating the chicken with a mixture of flour and seasonings. You can use any herb or spice blend you enjoy, from curry powder to a barbecue rub to Middle Eastern za'atar. I noticed when making these that in the package of four drumsticks, two were larger, and two were smaller. If you want to be super precise, you could stop cooking the smaller ones a bit earlier than the bigger ones. If not, it's not big deal if you cook them all for the same length of time...the small ones might just be a little bit less juicy.
- 1 package chicken drumsticks
- 1/4 cup flour
- 2 teaspoons spice blend of your choice
- salt (perhaps)
- Preheat the oven to 425-degrees.
- Remove the drumsticks from their package, and place on a large plate, or in a dish with sides.
- In a plastic bag, shake the flour and spices. If the spice blend includes salt, you may not want to add any. If the spice blend doesn't include salt, and 1/2 teaspoon to the dry mix.
- Pour about half of the flour mixture over the chicken pieces, and turn them every which way to coat. If you need more, pour on a little more. You want them to be fully covered with flour (this is called "dredging").
- When the drumsticks are coated, put them on a baking sheet or in a 9 x 9 glass baking dish. If you'd like, you can put parchment underneath them so they won't stick, or grease the pan a bit.
- Bake for 15 minutes, turn the chicken pieces, and bake another 10 minutes. When you remove them from the oven, the internal temperature should be around 165.