A Kid in the Kitchen: Panko-Crusted Drumsticks

Matisse drums up a crowd-pleaser.

Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

Make sure you spread the drumsticks out on your pan so that each one can crisp up nicely.

Photo: Johnny Autry

  • Matisse Reid

    Meet Matisse

    To read more of Matisse's remarkable story and cooking insights, see her blog: Matisse's Kitchen.

  • Oven Rack

    Use an oven rack for better browning.

    A wire rack is a baker's best friend, helping to cool cakes, cookies, and other treats. But it can also be useful for oven-frying meat and vegetables. In this recipe, the open grate increases air circulation so the chicken cooks evenly, elevating the drumsticks to ensure a nicely browned panko coating. It also prevents the crust from turning soggy, unlike a baking sheet, which traps moisture where the meat touches the metal. Bonus: The pan underneath catches crumbs and juice for easy cleanup. 

"This has been one of the best recipes that I've ever made! The chicken is so flavorful and crunchy, and the buttermilk marinade made the drumsticks nice and tender. We were having a sleepover, so we made everything ahead of time: We breaded the drumsticks, put them in the fridge, and threw them in the oven when we were ready for dinner. It was a really good crowd-pleaser and great for picky kids. Younger children can help by making the dipping sauce—I got my 4-year-old cousin to help me, and he loved mixing the ingredients. All the flavors in this recipe were so good; I will definitely be making this again!"


View Recipe: Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

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