Ingredients
- Chicken Drumsticks (about 6-8)
- Panko Breadcrumbs: 1 1/2 cups
- All-Purpose Flour: 1/2 cup
- Eggs: 2 large, beaten
- Hot Sauce: 1/4 cup (such as Frank's RedHot)
- Honey: 1/4 cup
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a shallow dish, combine panko breadcrumbs, garlic powder, and paprika. In another dish, place the flour. In a third dish, put the beaten eggs.
- Step 3: Dredge each chicken drumstick in the flour, then dip in the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture.
- Step 4: Place the coated chicken drumsticks on the prepared baking sheet.
- Step 5: Bake for 35-40 minutes, or until the chicken is cooked through and the breading is golden brown and crispy.
- Step 6: While the chicken is baking, whisk together the hot sauce and honey in a small bowl. During the last 5 minutes of baking, brush the hot honey mixture evenly over the chicken. Return to the oven for the final 5 minutes. Serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in an air fryer to re-crisp the breading without drying it out.
- Serve this delightful chicken with a side of creamy coleslaw to balance the heat and add a refreshing crunch.
- Chef's tip: For extra crispy chicken, lightly spray the panko-coated drumsticks with cooking oil before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American