Tuesday 14 April 2015

Krispy Fried Chicken Drumsticks

Serve in the middle of Summer with salad or during Winter with lots of veggies.  However you present this dish it will quickly become a family favourite.

2/3 cup of plain flour
1 egg
2/3 cup of milk
Dried seasoned bread crumbs - approx. 1 cup
1 - 2 drumsticks per person.
olive oil for cooking

To coat the drumsticks you need three large bowls or trays with sides.
Place the flour in the first bowl
In the second bowl whisk the egg and milk together.
In the third bowl place the seasoned bread crumbs.

Roll the drumsticks in the flour making sure all the chicken is coated well.  Then gently roll the drumsticks in the egg / milk mixture.  Finally coat the drumsticks in the seasoned bread crumbs making sure everything is coated well.  I firmly push the bread crumbs onto the drumsticks so that they stick well.

In a large fry pan drizzle a good amount of olive oil and heat on a medium heat.
When the oil is hot gently place the drumsticks in the oil. 
Turn the drumsticks after a few minutes to lightly brown all sides.  Check your temperature as the coating can burn very quickly.

Once the drumsticks have browned,  place them on a metal rack.  I use a biscuit cooling rack.  Place this over an oven dish that is slightly larger.  This will collect all the drips from the drumsticks.

Cook in the oven for 40 minutes at 180 degrees Celsius.
Serve with sauce or relish ( my favourite ) or have on their own with salad or hot veggies on the side.  


*  If you are low on seasoned bread crumbs,  add a couple of handfuls of crushed corn flakes or wheat bix.

*  Add foil to the oven dish to catch the drips and make cleaning up much easier.

*  I buy the drumsticks on sale for $1.99 a kilo.  The cost for the meat works out to be under $2 for a meal for four people.

Krispy Fried Chicken Drumsticks with homemade tomato relish
Browning in the fry pan with olive oil.

On a biscuit rack with oven tray underneath .  Oven ready.


  1. Hi Wendy, sounds Yum! Will have to give this a go.
    After you coat the chicken, do you ever refrigerate them so that the coating sticks better? I always tend to put into the fridge before cooking so the coating sticks , so i must try your way, thanks

    1. Maureen, I'm always in a hurry to cook and eat. I've never refridgerated them.

  2. Hi Wendy
    great idea. Thanks for sharing
    I cant eat chicken (allergies yuk) but I might try crumbing a meat ball or two to see what happens... wonder if it would work???? I will give it a go.

  3. They look mouthwatering Wendy. I believe they WILL become a family favourite here. Thankyou for the recipe. Mimi xxx

    1. My family would be happy to have them once a week.

  4. Hi Wendy.
    These looks delicious. I'm sure they will quickly become a favourite in my household also!
    Just wondering how many drumsticks you allow for each person when making this?


    1. Generally I allow one drumstick per person. If they are on the small side then my husband gets two. We fill up our plates with veggies.

  5. These look yum Wendy. Drumsticks are our best buy usually as far as $ per kilo. They are good value and versatile.
    Plus crumbed anything is extra nice and a take away alternative type meal. Thank you! xxx

  6. These sound and look very nice Wendy! Thank you for sharing your recipe, I will try this next time we have drummies :)


  7. Yum - made this last night. Deeeeeeelicious!! I served them with coleslaw so it was really like KFC chicken (but better of course). Tina xx

  8. Hi Wendy, these look great will certainly be giving them a go. Can you please share your Tomato Relish recepie with us? It looks amazing!
    Thank you

  9. These were really good, thankyou Wendy. leftovers next day in lunchboxes were good, too. Stocked up on drumsticks when they were $1.99kg at Woolies. Sue

  10. Thanks Wendy! We are putting these on our menu more often these days as hubby loves them and requests for them! I did modify it however. I watched on jamie oliver that if you add water to the flour to make a paste-like consistency (not too thick though), then you can coat the chicken with seasoned breadcrumbs without the need of using the egg or milk. I did that instead and it worked brilliantly!


    1. Thanks for letting me know Amy. I might try that version.


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