Crunchy, golden, and irresistibly tasty, these Crispy Drumsticks Coated in Cornflakes are a game-changer for easy dinners or snack nights! Juicy chicken drumsticks are coated in a seasoned batter, rolled in crushed cornflakes, and baked to perfection for that satisfying crunch without the deep fryer.
They’re kid-friendly, party-ready, and so simple to make. Pair them with a zesty dipping sauce, creamy mash, or a crisp side salad to complete the meal. Whether it’s a casual family dinner or a gathering with friends, these crispy drumsticks will have everyone coming back for seconds!
Ingredients needed
These ingredients bring the magic to your crispy baked drumsticks. Each one plays a role in creating a crunchy, flavour-packed meal that’s as fun to make as it is to eat!
- Chicken Drumsticks: Skin-on drumsticks are your best bet for extra crispiness. Trim excess fat or skin if you prefer a cleaner bite.
- Cornflakes: The secret to a crunchy coating! Choose unsweetened cornflakes, and don’t crush them too finely to keep that satisfying texture.
- Paprika: Adds a mild, smoky kick and a pop of colour. Smoked paprika works wonders if you want a deeper flavour.
- Eggs: The glue that holds it all together! Large eggs are ideal for coating every inch of the drumsticks.
- Canola Spray: Optional, but a light spray gives the crust that perfect golden finish.
Recipe tips & notes
Make sure your drumsticks turn out crispy, juicy, and downright irresistible with these tips. They’ll take your recipe from good to unforgettable!
- Crush Cornflakes Evenly: Use a rolling pin or mallet to crush cornflakes to the perfect texture—crispy but not powdery.
- Use a Rack: Baking on a rack ensures even airflow for an all-around crispy drumstick. No soggy bottoms here!
- Flip Halfway: Turn your drumsticks mid-bake for even cooking and that perfect golden crust on every side.
- Avoid Soggy Coating: Pat the drumsticks dry before coating them to help the crumbs stick better and stay crunchy.
- Rest Before Serving: Let the drumsticks rest for a few minutes before serving so the juices can redistribute for ultra-juicy meat.
Substitutions & additions
Customise your drumsticks to fit your taste or what’s in your pantry. These swaps and extras add a personal twist to the recipe!
- Cornflakes Alternative: Panko breadcrumbs, crushed rice crackers, or almond flour are great substitutes for a crunchy coating.
- Spice Mix: Switch up the flavour with chili powder, Cajun seasoning, or smoked paprika for a bold kick.
- Egg Substitute: Use buttermilk or a simple mix of flour and water if you’re out of eggs.
- Add Herbs: Dried thyme, parsley, or rosemary in the spice mix can take the flavour up a notch.
- Side Dishes: Serve with creamy coleslaw, roasted veggies, or a refreshing cucumber salad to complete the meal.
How to make this recipe
With just a few easy steps, you’ll have perfectly crispy, golden drumsticks that taste like comfort food with a crunch. It’s fun, simple, and oh-so-satisfying!
Step 1
In a large bowl, whisk together the eggs, paprika, garlic powder, onion powder, and oregano. Add the chicken drumsticks, ensuring they’re fully coated.
Step 2
Place cornflakes in a zip-lock bag and crush with a mallet or rolling pin until fine. Add the coated drumsticks to the bag, seal, and shake until they are fully coated.
Step 3
Arrange the coated drumsticks on a lined tray fitted with a rack. Lightly spray them with canola oil for an even golden crust.
Step 4
Bake in a preheated oven at 200°C for 30–40 minutes, flipping halfway through. Rest for 5 minutes before serving.
Crispy Chicken Drumsticks
Ingredients
- 6 Drumsticks skin on
- 2 cups Cornflakes crushed
- 2 Eggs
- 2 tsp Paprika
- 1/2 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/2 tsp Oregano
- Canola spray
Instructions
- Whisk eggs, paprika, garlic powder, onion powder, and oregano in a large bowl. Add drumsticks and coat evenly.
- Place cornflakes in a zip-lock bag and crush with a mallet until fine. Add the coated drumsticks to the bag and shake to coat.
- Arrange drumsticks on a lined tray with a rack. Spray with canola oil and bake at 200°C for 30–40 minutes, flipping halfway.
- Let drumsticks rest for 5 minutes before serving for maximum crispiness.
Nutrition
Storage & reheating
Keep your crispy chicken drumsticks tasting fresh and crunchy with these easy storage and reheating tips. They’ll help you enjoy that golden crust and juicy centre all over again!
- Fridge: Store cooked drumsticks in an airtight container for up to 3 days.
- Freezer: Freeze cooled drumsticks in a sealed container for up to 2 months. Reheat directly from frozen for the best results.
- Reheating: Use an oven at 180°C for 10–12 minutes to re-crisp the coating. For a quick option, use an air fryer at 190°C for 6–8 minutes. Avoid microwaving, as it can make the coating soggy.
Recipe FAQs
Can I use chicken thighs or wings instead of drumsticks?
Yes! Adjust the cooking time as thighs may take slightly longer, and wings might cook faster.
How do I make this gluten-free?
Use gluten-free cornflakes or crushed rice crackers as a substitute.
Can I make this ahead of time?
Absolutely. Coat the drumsticks in advance and refrigerate for up to 12 hours. Bake fresh for the crispiest results.
What if I don’t have a rack?
Use a lined tray and flip the drumsticks halfway through cooking to prevent sogginess.