Our Golden-Brown Baked Chicken Drum Legs recipe takes the classic baked chicken to a whole new level with a perfect blend of spices, herbs, and a crispy breadcrumb coating that ensures each bite is packed with flavor. Indulge in the ultimate comfort food with a touch of gourmet flair. Whether you’re gathering with friends and family or simply treating yourself to a delicious meal, this recipe is guaranteed to be a showstopper. Served with your favorite side dishes.
Golden Brown Baked Chicken Drum Legs
Equipment
- 1 baking pan
- Parchment Paper or Aluminum Foil
Ingredients
- 8 chicken drum legs skin on
- 2 tbsp olive oil
- 2 tbsp unsalted butter melted
- 1/4 cup breadcrumbs preferably Panko
- 1/4 cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano. Mix well and set aside.
- Pat the chicken drum legs dry with paper towels, ensuring they are completely dry. This will help the skin become crispy while baking. Season the chicken drum legs with salt and freshly ground black pepper on both sides.
- In another small bowl, combine the olive oil and melted unsalted butter. Brush the chicken drum legs with the oil-butter mixture on both sides, making sure they are well coated.
- Dredge each chicken drum leg in the breadcrumb mixture, pressing firmly to ensure that the coating sticks to the chicken. Place the coated drum legs onto the prepared baking sheet, leaving some space between them.
- Bake the chicken drum legs in the preheated oven for 45-50 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Once cooked, remove the chicken drum legs from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Garnish with chopped fresh parsley, if desired, and serve with your favorite sides. Enjoy your delicious, golden brown baked chicken drum legs!
Notes
You can use salted butter in this recipe. If you choose to do so, be cautious when seasoning the chicken drum legs with salt. Salted butter already contains salt, so you may want to reduce the amount of added salt to avoid making the dish too salty.
Taste the breadcrumb mixture after adding the salted butter and adjust the salt in the seasoning as needed. You can always add more salt later if needed, but it’s difficult to remove excess salt once it’s mixed in. Omit Parmesan Cheese: To ensure the breadcrumbs stick well to the chicken without the Parmesan cheese, you can slightly increase the amount of olive oil and butter mixture you use to coat the chicken drum legs. This will help the breadcrumbs adhere better and create a crisp, golden brown crust. Additionally, you can add a little more of the other spices and herbs in the breadcrumb mixture to enhance the flavor. directchallenges.com
Taste the breadcrumb mixture after adding the salted butter and adjust the salt in the seasoning as needed. You can always add more salt later if needed, but it’s difficult to remove excess salt once it’s mixed in. Omit Parmesan Cheese: To ensure the breadcrumbs stick well to the chicken without the Parmesan cheese, you can slightly increase the amount of olive oil and butter mixture you use to coat the chicken drum legs. This will help the breadcrumbs adhere better and create a crisp, golden brown crust. Additionally, you can add a little more of the other spices and herbs in the breadcrumb mixture to enhance the flavor. directchallenges.com
On The Side
The No Fail Easy Baked Sweet Potatoes will make a great side dish. As with all recopies there are variations you may want to try. Temperature settings may vary depending on your oven. Mine tends to run a little hot so I drop it down to 400° F/204° C.
