Oven Fried Chicken Drumsticks

The image shows two chicken drumsticks on a bed of mashed potatoes, garnished with dill, alongside a fork on the plate.

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Crispy, golden chicken drumsticks that bring the crunch! A quick brine, a simple seasoned coating, and boom—juicy on the inside, crackly on the outside!

Prep Time10

Cook Time1

Brine overnight, approximately10

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $2.01 per serving

Equipment

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.

Video

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