Crispy Oven Baked Chicken Drumsticks

Name: Crispy Oven Baked Chicken Drumsticks
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
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

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Learn how to bake chicken legs in the oven in three easy steps with my easy, crispy Oven Baked Chicken Drumsticks recipe! Simple to whip up and so much healthier than frying, these crispy chicken legs will be your new go-to for dinner.

We love chicken for dinner and have lots of different chicken recipes to choose from, like baked chicken breasts, grilled chicken thighs, and easy stovetop chicken.

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Crispy Baked Chicken Drumsticks

Everyone loves my Crispy Baked Chicken Wings so we put that method to the test to make these juicy baked chicken legs!

I’ve had lots of people ask how the baked chicken wings recipe would translate to larger pieces, like drumsticks. This recipe is a family favorite, easy to make, and completely kid-friendly!

Get crispy, juicy chicken legs without frying, using my tried and true tips and my Crispy Baked Chicken Drumsticks recipe. It’s great for a busy weeknight and uses pantry staples you already have on hand.

For more ways to cook chicken legs try my recipes for Slow Cooker BBQ Chicken Drumsticks, Air Fryer Chicken Drumsticks, and Lemon Garlic Roasted Chicken Drumsticks.

Ingredients for Crispy Baked Chicken Drumsticks

Chicken Drumsticks – In order to get crispy skin, you need bone-in, skin-on chicken. You can trim some of the larger pieces of skin if needed.
Coating – All-purpose flour and baking powder. The baking powder reacts with the skin and draws out the moisture, which in turn helps the skin get nice and crispy.
Chicken Seasoning – Kosher salt, smoked paprika, garlic powder, and black pepper.

How to Make Crispy Oven Baked Chicken Legs

See the recipe card below for full, detailed instructions

You’re just three steps away from crispy, juicy chicken legs!

Pat the chicken as dry as possible with paper towels. The drier the skin, the crispier it will get. Place the chicken in a resealable plastic bag – you may need to do this in two batches so you don’t overstuff the bag.

Chicken legs in a plastic bag, coated in flour and seasonings.

Add the flour and spices to the bag and shake it up to coat the chicken in flour, baking powder, and seasonings.

Chicken legs on a wire rack and baking sheet.

Arrange chicken in a single layer on a wire baking rack set over a rimmed baking sheet to ensure even cooking. If you don’t have a wire rack, you can place the chicken legs right on the foil that’s been sprayed with nonstick cooking spray. The wire rack helps air to circulate around the pieces of chicken so they can cook more evenly.

Baked and browned chicken drumsticks on a baking sheet.

Preheat the oven to 425 degrees and bake the chicken drumsticks for about 40-45 minutes, turning them over after about 30 minutes. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

close up of chicken drumsticks on baking rack

FAQs

How long does it take to cook drumsticks in the oven?

Bake chicken legs for about 40-45 minutes, or until the juices are clear and the internal temperature registers 165-170°F.

What is the difference between chicken legs and drumsticks?

A chicken leg refers to the entire upper leg portion of the chicken, which is the drumstick and thigh. A drumstick is strictly the lower leg. However, it’s common to hear drumsticks referred to as “legs.”

Do you need to flip drumsticks in the oven?

I highly recommend it so the skin is cooked and crispy on each side. However, if it’s raised on a baking rack you can get away with not turning them. Just know that they may not be as golden brown on the bottom.

Variations

All-purpose seasoning – The coating is a simple mix of basic seasonings, flour and baking powder. You could easily swap out the spices I used for anything you like, or add a little onion powder or seasoned salt.
Poultry seasoning – If you have poultry seasoning on hand that would certainly taste amazing. Poultry seasoning has lots of herbs, like sage, rosemary and marjoram.
Spicy – Increase the heat level by adding some chili powder or cayenne pepper to the seasoning blend. You could also brush on some buffalo sauce towards the end and broil them.
Ranch – Add a tablespoon of dry Ranch seasoning mix to the flour.

Serving Suggestions

This recipe for Baked Chicken Drumsticks uses an all-purpose seasoning and goes with just about anything. These are some of our favorite side dishes to serve with chicken.

Crock Pot Mashed Potatoes – perfect for when you want creamy mashed potatoes but don’t want to cook on the stovetop.
Cheesy Broccoli Casserole – One of my family’s all time favorite vegetable side dishes. I think it’s the cheese!
Cheesy Garlic Bread – One of the easiest sides to whip up is some cheesy, crunchy garlic bread. I always have a loaf in my freezer ready to go.
Baked Macaroni and Cheese – This is a great recipe when you’re looking for some kid friendly comfort food. It’s also good for feeding a crowd.
Honey Roasted Carrots – Add a little sweetness to your side!
Seasoned Rice with Herbs and Garlic – A classic recipe that’s full of flavor that nicely compliments the chicken.

Storage and Reheating

Storage: Store leftovers in an airtight container or resealable plastic bag in the fridge for up to 3-4 days. Sometimes I’ll cook extra just for the leftovers, and pull the meat off to use for sandwiches and salads.
Freezing: You can freeze cooked drumsticks for up to 6 months in an airtight, freezer safe container. Thaw completely before reheating.
Reheating: If you want to warm up the leftovers, you can heat in the microwave for 60-90 seconds, but keep in mind the skin will not be crispy. I recommend heating at 350°F for 5-10 in the oven or in an air fryer. You can also just eat it cold!

Expert Tips

My best tip for getting crispy skin is to really pat the chicken dry with paper towels. The less moisture in the skin, the crispier it will get. If you have the time, pat the drumsticks dry and lay the out on a baking sheet and pop them in the fridge for a few hours, or even overnight.
The baking powder is a key ingredient for crispiness. You can use less, but don’t omit it.
Make sure to shake off the excess flour mixture after coating.
For easy clean up, line the sheet pan with aluminum foil before adding the baking rack.
For a nice, golden color, spray with a little olive oil cooking spray and broil for a few minutes towards the end.

More Delicious Chicken Leg Recipes

Recipe

Crispy Oven Baked Chicken Drumsticks

4.67 from 75 votes

Kristin Maxwell

Get crispy baked chicken drumsticks in 3 easy steps. These juicy, flavorful baked chicken legs will be your new go-to chicken recipe!

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

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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 degrees F. Line a large baking sheet with foil and set a baking rack on top if you have one. If you don’t have a baking rack just spray the foil with nonstick cooking spray.
Pat the chicken dry with paper towels. This is really important to get super crispy skin.
In a large zip-top bag, combine flour, baking powder, salt, garlic powder, paprika and black pepper. Place the chicken in the bag a few pieces at a time and shake to coat. Set chicken pieces skin side down on the baking rack that has been placed on top of the baking sheet (or on the foil lined baking sheet that’s been sprayed with nonstick cooking spray). Place larger pieces toward the outside; pieces can be close together but should not touch.
Bake in the preheated 425 degree oven for 45-50 minutes, turning over after 30 minutes. 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 burn.
Let cool 5-10 minutes before serving.

Notes

Make sure to really pat the chicken dry with paper towels. The less moisture in the skin, the crispier it will get. If you have the time, pat the drumsticks dry and lay the out on a baking sheet and pop them in the fridge for a few hours, or even overnight.
The baking powder is a key ingredient for crispiness. You can use less, but don’t omit it.
Store leftovers in an airtight container or resealable plastic bag in the fridge for up to 3-4 days or freeze for up to 6 months in an airtight, freezer safe container. Thaw completely before reheating.
Reheat in the microwave for 60-90 seconds, but keep in mind the skin will not be crispy. I recommend heating at 350℉ for 5-10 minutes in the oven or in an air fryer. You can also just eat it cold!

Nutrition

Serving: 2drumsticksCalories: 289kcalCarbohydrates: 11gProtein: 28gFat: 14gSaturated Fat: 4gCholesterol: 140mgSodium: 745mgPotassium: 831mgFiber: 1gSugar: 1gVitamin A: 439IUCalcium: 213mgIron: 2mg

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.