Kentucky Baked Chicken Drumsticks Recipe
Kentucky baked chicken drumsticks have become one of my family’s favourite meals which pleases me no end – it is cheap, tasty and quick and easy to prepare! A tick in every box.
My children always make all the usual KFC references and I have to gently remind them that this isn’t one of those KFC rip off recipes and to not expect Zinger chicken drummies. There are no eleven secret herbs and spices to pass on to all your friends via email forwarding like we did back in the 90s! This is a recipe from Kentucky for oven baked chicken drumsticks, just to be clear. And they are fabulous!
Here’s everything you need to get started.
Lots of pantry staples there – curry powder, salt, pepper, garlic powder, paprika cayenne pepper, ground nutmeg, dried parsley, plain flour, cooking spray, a couple of eggs and your chicken drumsticks – however many you need to serve everyone.
When I made this dish, I used a two kilo bag of drummies from Coles, which worked out to be 13 in total. There was still enough egg and coating mixture to make a few more too, so don’t worry too much if you want to cook more drumsticks than the recipe calls for.
Make shallow cuts in the surface of the chicken with a sharp paring knife.
Combine all the dry ingredients together in a shallow bowl or plate and whisk your eggs with a little water.
Mix the spices and flour together with a fork until they are well combined.
Then one at a time, dip your drumsticks into the egg mixture, then the flour and spices mixture and place on a baking paper-lined oven tray.
Spray with your cooking oil spray and pop in the oven for 15 minutes, then turn and cook for a further 25 minutes or so until golden and cooked through.
Serve with oven fries and a salad!
- 8+ chicken drumsticks
- 2 eggs lightly beaten
- 1 cup plain flour
- ¼ tsp pepper
- 1 tsp curry powder
- ½ tsp nutmeg
- ¼ tsp cayenne pepper
- ½ tsp milk paprika
- 1 ½ tsp dried parsley
- ½ tsp garlic powder
- ¼ tsp salt
- canola oil spray
- oven fries and salad to serve
- Preheat oven to 220C/ 200C fan-forced. Using a sharp knife, make shallow cuts through chicken skin on each drumstick.
- Combine egg and 2 tablespoons water in a shallow bowl. Combine flour, spices, salt and parsley in a large shallow bowl. One at a time, dip drumsticks in egg then toss in flour mixture to coat, shaking off any excess. Place on a greased baking tray. Spray with oil.
- Bake for 15 minutes. Turn chicken. Bake for a further 20 to 25 minutes or until golden and crisp, and chicken is cooked through. Serve with salad and lemon.
There will be enough mix to coat at least 15 chicken drumsticks so make as many as you need. A 2kg bag of drumsticks contains approximately 13 pieces.