Finger Lickin Chicken
Get ready for a crowd-pleasing dish with this "Finger Lickin Chicken," where juicy, tender drumsticks meet a perfectly crispy, golden coating you won't be able to resist. Marinated in tangy buttermilk for ultimate flavor and tenderness, these oven-baked drumsticks are coated in a savory blend of spices, panko breadcrumbs, and seasoned flour for that unbeatable crunch—no frying required! With a quick prep time and healthier baking method, this recipe delivers all the satisfaction of fried chicken without the guilt. Pair it with your favorite dipping sauce and a sprinkle of fresh parsley for a finger-licking meal that's pure comfort food perfection. Perfect for dinner parties, family meals, or an elevated game day treat, these drumsticks are easy to make and hard to forget!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 1 cup Panko breadcrumbs
- Vegetable oil cooking spray
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Place the chicken drumsticks in a large bowl. Pour buttermilk over the chicken, ensuring they're fully submerged. Cover the bowl and refrigerate for at least 2 hours or, ideally, overnight to tenderize the chicken and enhance its flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a cooling rack on top of the sheet to elevate the chicken and ensure even cooking.
In a large shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow dish, beat the eggs until smooth.
In a third dish, spread out the panko breadcrumbs.
Remove the chicken from the buttermilk, allowing the excess to drip off. Dip each drumstick first into the seasoned flour mixture, coating it evenly. Then, dip it into the beaten eggs, ensuring it's fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to adhere the coating.
Place the coated drumsticks onto the prepared rack on the baking sheet. Lightly spray them with vegetable oil cooking spray to help them crisp up.
Bake the chicken in the preheated oven for 35 minutes, or until the coating is golden brown and crispy. The internal temperature of the chicken should read 165°F (74°C) when tested with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 28.9 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 794 mg | 61% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
