Chicken

NutritionSortLoading...
Loading...

12 chicken drumsticks ((Note 1))

2 tbsp extra virgin olive oil

Oil spray

Select allAdd

SortLoading...
Loading...

Seasoning

3 tsp garlic powder

3 tsp onion powder

5 tsp smoked paprika

2 tsp black pepper

1 ½ tsp cooking/kosher salt

4 ½ tbsp plain/all-purpose flour

3 tsp baking powder ((makes them crispier, DO NOT confuse with baking soda / bi-carb) (Note 3))

Select allAdd

1. Preparation: Preheat the oven to 200°C/390°F (180°C fan-forced). Line a tray with foil then place a rack on the tray (makes the underside of the drumsticks crispier, Note 4).

2. Seasoning: Mix the Seasoning ingredients in a shallow bowl.

3. Coat in oil: Toss the drumsticks in the olive oil. Stretch and pull the skin on each drumsticks to cover as much of the flesh as possible.

4. Coat in seasoning: Coat a drumstick in the Seasoning then shake the excess off well. Place on the rack. Repeat with remaining drumsticks.

5. Spray with oil: Spray the legs generously with oil.

6. Bake for 30 minutes, rotating the tray halfway through. Increase the oven to 220°C / 430°F (200°C fan) then bake for a further 15 minutes or until the skin is crispy. Enjoy!

Recipe Notes

1. Other chicken cuts – You could also use chicken wings (same cook time and temp) or skin-on, bone-in thighs (bake 35 minutes at 200°C/390°F (180°C fan) then 15 minutes at the higher temp, per recipe).

2. Substitute for spices:

3. Baking powder purpose – Not to be confused with baking soda / bi-carb which is like triple strength baking powder and will NOT taste nice!! 

Baking powder is a secret trick to make chicken skin crispier, a tried and proven method with chicken wings (very popular recipe on my website!). It doesn’t make these drumsticks shatteringly crispy because they’re seasoned rather than being plain skin (like the wings) but if you make these drumsticks without, they are noticeably less crispy. You can’t taste the baking powder.