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Crispy Chicken Drumsticks

4.1 stars, average of 52 ratings
Written by Martina Slajerova on September 10, 20158

Crispy Chicken DrumsticksPin recipeFollow us 81.7k

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
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Hands-on Overall

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
Fiber0.5grams
Net Carbs0.8grams
Protein23.1grams
Fat23.3grams
of which Saturated9.8grams
Calories312kcal
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).

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Instructions

  1. Preheat the oven to 200 °C/ 400 °F. Start by pat drying the chicken drumsticks with a paper towel. Crispy Chicken Drumsticks
  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. Crispy Chicken Drumsticks
  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. Crispy Chicken Drumsticks
  4. Place in the oven and bake for 30-40 minutes until the skin is crispy and the meat is cooked through. Crispy Chicken Drumsticks
    Enjoy! Crispy Chicken Drumsticks
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova

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Comments (8)

Absolutely delicious!  We somehow didn’t have baking powder so I substituted coconut flour in its place.  Also put them on the grill instead of baking.  Perfectly crispy and the flavor was outstanding.  Thank you for the recipe!

Reply

Thank you for your kind words, Hammy!

Reply

Can this chicken once cooked be put in the freezer?
The chicken was bought fresh and the BB date is soon, so I'd like to cook the chicken, but not ready to eat right away or even in the next few days.
And if it can be in the freezer would reheating be best in the oven?
Love your recipes by the way and looking forward to trying this one!

Reply

Thank you Julia! Crispy chicken tastes best when freshly baked. You could freeze them but they won't stay crispy. Actually, the skin won't stay crispy even if you refrigerate the chicken but you could crisp it up by reheating in the oven. If you freeze the cooked drumsticks and want to defrost them, make sure you leave them in the fridge overnight, and then crisp them up. You could also use a microwave to reheat them but I don't think this will help the skin crisp up.

Reply

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.

Reply

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.

Reply

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 😊

Reply

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 😊

Reply