Breaded and Baked Chicken Drumsticks

When I was a kid I loved chicken drumsticks and now, as an adult, every time I eat them I get nostalgic. I was craving chicken drumsticks last week but I didn’t have any eggs so I needed to find a new way to bread my chicken…

Dijon breaded chicken drumsticks. Crispy, juicy, goodness. This is a mega yums dish and easy to make. And since I had to buy an entire bottle of Worcestershire sauce for this, I will be making it a few times.

Any other recipes I can use with Worcestershire?


  • 1/4 cup mayonnaise
  • 1/4 cup Dijon or whole grain mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup dry breadcrumbs
  • 2 Tbsp finely chopped chives or green onion greens
  • Salt
  • 6 large chicken drumsticks, about 1 1/3 lbs
  • Olive oil


1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

Serves 4-6.

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