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Crispy Chicken Drumsticks

Who doesn't like crispy chicken drumsticks? I got inspired by this recipe from Nagi of Recipe Tin Eats who used a similar technique to make crispy oven-baked chicken wings. Apart from using baking powder, Nagi also baked the chicken wings at two temperatures: first on low to render the fat and then on high to crisp them up. I'm not sure if this will work for the drumsticks but my guess would be that this may make them too dry.

Below are tips for the best results:

  • Remove any moisture from the drumsticks by pat drying with a paper towel
  • Press butter or ghee under the skin of each drumstick
  • Use gluten-free baking powder mixed in a spice rub for extra crispiness
  • Use a rack to allow all the juices drip so the drumsticks remain crispy

Preparation time


Nutritional values (per serving, 2 drumsticks):

0.8 grams 0.5 grams 23.1 grams 23.3 grams 9.8 grams 312 calories
Total Carbs1.3grams
Net Carbs0.8grams
of which Saturated9.8grams
Magnesium31(8% RDA)
Potassium366(18% EMR)

Macronutrient ratio: Calories from carbs (1.1%), protein (30.3%), fat (68.7%)

Ingredients (makes 5 servings):

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Preheat the oven to 200 C/ 400 F. Start by pat drying the chicken drumsticks with a paper towel.
  2. Using your fingers, rub the ghee or butter under the skin. To do this, simply pull up the skin of the chicken and massage the fat into the flesh. Spread any remaining ghee on top of the skin.
  3. Mix the spices for the rub: paprika, baking powder and salt. Cover the drumsticks in the rub and place on a baking sheet lined with parchment paper. For even better results, place the drumsticks on a rack.
  4. Place in the oven and bake for 30-40 minutes until the skin is crispy and the meat is cooked through.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

Why not remove the option in the recipe to use baking soda?  It's not really helpful to have to read all comments before the recipe is used. This recipe is really yummy, btw.


Thank you Felix, that's because a mixture of baking soda and cream of tartar can be used (see the ingredients). Just avoid using baking soda only.


Thank you Martina, these look so tasty, I'll have to add some paprika next time! I made them a few weeks ago just with salt but used baking soda instead of baking powder. That was a BIG mistake! So make sure you use baking powder because otherwise it's not edible Smile


Thank you Libby, yes I totally agree, baking soda only doesn't work - you have to add cream of tartar or use gluten-free baking powder Smile


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