Crispy Baked Chicken Drumsticks

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare and delivers big flavor with pantry spices. The cornstarch helps create an extra-crispy skin in the oven, and I like that everything comes together quickly with minimal cleanup. It’s a reliable recipe I make for family dinners or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 chicken legs, about 2 pounds

• 2 tablespoons extra virgin olive oil

• 2 tablespoons cornstarch

• 4 teaspoons salt

• 2 teaspoons paprika

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon white pepper

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ cup room temperature butter

• 1 teaspoon dried parsley

• 2 tablespoons fresh finely chopped parsley, for garnish

Directions

I begin by setting the oven to 425°F and lining a baking sheet with foil, then lightly coating it with nonstick spray. I combine all the dry seasonings and cornstarch in a large mixing bowl.

I pat the chicken legs dry with paper towels, then place them into the bowl and toss them until they’re evenly coated with the seasoning mixture. I arrange the drumsticks in a single layer on the prepared baking sheet, making sure there’s space between each piece. When I want extra crispiness, I place them on an oven-safe wire rack set over the baking sheet.

I bake the chicken for 40 to 45 minutes, turning halfway through and brushing with olive oil, until the skin is crisp and golden and the internal temperature reaches 165°F. Once they’re done, I remove them from the oven and let them rest for a few minutes before serving.

Servings and Timing

I make this recipe to serve 8 people, with one drumstick per serving. The prep time is about 15 minutes, and the cooking time is roughly 45 minutes, so everything is ready in about 1 hour total.

Variations

I sometimes swap cayenne pepper for chili powder when I want a milder heat. For a smoky flavor, I add smoked paprika instead of regular paprika. When I want a herby version, I mix in rosemary or oregano with the dried thyme.

Storage/Reheating

I store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven at 375°F for about 10 to 15 minutes to help keep the skin crispy rather than microwaving.

FAQs

How do I get the chicken skin extra crispy?

I always make sure the chicken is very dry before seasoning and avoid overcrowding the pan.

Can I use this recipe with chicken thighs?

I use the same seasoning and method for thighs, but I adjust the cooking time as needed.

Do I need to flip the drumsticks?

I flip them halfway through baking to help them cook evenly and crisp on all sides.

Can I make this recipe ahead of time?

I season the chicken ahead of time and refrigerate it, then bake it when I’m ready.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F and that the juices run clear.

Conclusion

These crispy baked chicken drumsticks are one of my favorite no-fuss recipes that always delivers great results. I love how crunchy, flavorful, and satisfying they are, making them a dependable choice for both busy weeknights and relaxed weekend meals.

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