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Who needs hot oil when oven fried chicken drumsticks come out golden, crackly, and get you ready to live your best crunchy life minus the mess – just brine, bake, and brag!
Try these Brown Butter Mashed Potatoes or a chilled side dish of Pickle Macaroni Salad to round out your plate!
Table of Contents
A Little Chicken Chat
If fried chicken had a fan club, the South would be the president, treasurer, and regional director. With roots stretching from West African culinary traditions to Scottish frying techniques, Southern fried chicken has long been a centerpiece of Sunday dinners, family reunions, and everything in between.
This version, and much like my recipe for One Pan Chicken Drumsticks and Potatoes, requires only pantry staples and keeps the spirit of the South but ditches the vat of oil. You still get that crackly bite, but with a lighter touch—and fewer grease stains on your shirt or dishes in your sink. Oh, and kids LOVE IT.
How It All Comes Together
- The overnight brine ensures even cooking by helping the meat retain moisture and preventing undercooked spots near the bone—an issue common with drumsticks.
- A stovetop sear in melted butter adds flavor and texture without requiring a deep fry setup.
- Finishing in the oven allows for hands-off cooking while keeping the chicken juicy inside and golden-crisp outside.
- The flour coating sticks better after brining and drying, giving you a more reliable crunch.
- Celery seed in the flour mix adds a subtle depth that keeps people guessing (in a good way).
Ingredient Notes from Brine to Bake
We’re keeping it simple but effective—these are the power players in this crispy-crunchy operation.
- Chicken legs – Bone-in, skin-on for the best flavor and structure.
- Kosher salt – For the overnight brine that ensures even cooking and tender meat.
- All Purpose Flour – The foundation of that golden coating.
- Celery seed – The low-key MVP for added flavor.
- Butter – For pan-searing without the need for gallons of oil.
- Salt and black pepper – Classics never fail.
See recipe card for full information on ingredients and quantities.
Variations
- Swap bone-in chicken thighs or mix in both cuts.
- Use smoked paprika or cayenne pepper in the flour mix for added heat.
- Go gluten-free with a 1:1 flour substitute.
- Sub ghee or olive oil if avoiding dairy.
- Add a dash of garlic powder, onion powder or lemon pepper to the flour mix for extra kick.
How To Make Oven Fried Chicken Drumsticks
Gather the ingredients for this recipe. Have a rimmed baking sheet at the ready sprayed with cooking spray if using.
1
Brine
Dissolve kosher salt in water in a large bowl and add the chicken. Cover and refrigerate overnight.
2
Coat
Pat the chicken dry thoroughly with paper towels before dredging. Don’t skip this part—it’s what helps that flour stick. Shake chicken in a flour mix with celery seed, salt, and pepper. Do a few pieces at a time for even coating. Tap off the excess flour—you want crisp, not clumpy.
3
Brown
Brown the chicken in butter on the stovetop—just until both sides are golden and smell outrageously good!
4
Bake
Transfer to a baking sheet and bake at 375°F for about 45 minutes, until the coating is crisp, and the chicken is cooked through. Double-check internal temperature using an instant-read or meat thermometer —you want 165°F minimum at the thickest part near the bone. Let rest a few minutes before serving. This keeps juices in the meat instead of on the plate.
Recipe FAQs
The brine seasons the chicken from the inside out and helps it stay juicy during roasting.
No rinsing needed—just pat the chicken very dry so the skin can crisp properly in the oven.
Don’t overcrowd the pan and bake at a high temperature so the skin can render and crisp up as it cooks.
After baking, place drumsticks on a wire rack instead of transferring them to a plate or foil. If keeping them warm for serving, leave them in a low oven (dark meat will remain moist at 200°F) uncovered—covering traps steam and softens the skin.
Serving Oven Fried Chicken
This is a “fried without the frying” crispy chicken drumsticks recipe that still feels like a treat. With a little pre-planning for the brine, you can make it for a weeknight dinner when you want something that feels a little special or double the batch for guests. A couple of solid sides—Buttermilk Onion Rings, Amish Potato Salad, or my personal favorite, Mothership Tomato Salad—and you’ve got yourself a spread worth bragging about!
Thirsty? Here’s What to Pour! These crispy chicken legs go great with a cold pilsner or citrusy IPA, a chilled glass of Chardonnay, or a fun favorite Sloppy Rita. For a non-alcoholic option, try sweet tea with lemon or a splash of ginger beer for a little zing.
Expert Tips
- Pat the Chicken Extra Dry After Brining: Before dredging, take a moment to blot each piece thoroughly. The drier the skin, the crispier the result.
- Let them Rest After Coating: After dredging, give the drumsticks about 15 minutes to rest. This helps the flour adhere better and crisp up beautifully in the oven.
- Don’t Overcrowd the Pan: Space out the drumsticks so hot air can circulate. Crowding traps steam and leads to soggy skin.
- Let the Chicken Rest Before Serving: A quick 5–10 minute rest after baking lets the juices settle and keeps the crust from going soft.
More Finger-licking Chicken to Make!
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Oven Fried Chicken Drumsticks
Video
Ingredients
- 8 large chicken drumsticks, skin-on; may use bone-in/skin-on chicken thighs
- 1 tablespoon + 1 teaspoon Kosher Salt, divided
- 4-6 cups water, cold
- 1 cup all-purpose flour
- 2 teaspoons celery seed
- 1 generous pinch black pepper
- 4 tablespoons butter
Instructions
- Whisk together the cold water and 1 tablespoon Kosher salt for the brine in a large bowl. Whisk until the salt is dissolved. Add the drumsticks, making sure they’re fully submerged. Cover and place in your fridge overnight.8 large chicken drumsticks, 1 tablespoon + 1 teaspoon Kosher Salt, 4-6 cups water
- In a plastic bag, combine the celery seed, flour, the remaining teaspoon of salt, and a generous pinch of black pepper. One by one, lift each drumstick from the brine. Place atop paper towels to begin drying. Blot the chicken thoroughly dry using more paper towels. Drop each leg into the flour mixture and shake until fully coated.1 tablespoon + 1 teaspoon Kosher Salt, 1 cup all-purpose flour, 2 teaspoons celery seed, 1 generous pinch black pepper
- Heat butter in a sturdy skillet and cook the chicken until each side develops a golden-brown crust.4 tablespoons butter
- Place the browned pieces on a baking sheet and cook in a 375°F oven for about 45 minutes, or until the chicken is tender and crisp. Check that the thickest part hits 165°F with a meat thermometer, then let the chicken rest so the juices stay put and to 'set' the crust. Serve hot or warm.
Notes
- Bone-in/skin-on chicken thighs work just as well in this recipe.
- If you want to keep the chicken hot and crispy until mealtime, place it on a baking rack set over a sheet pan and keep it in a 200°F oven, uncovered.
- Let any leftover chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. To keep that crispy coating from getting soggy, reheat in a 375°F oven for 10–15 minutes until warmed through and re-crisped.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
