Crunchy Lemon Herb Chicken Recipe

Crunchy Baked Lemon-Herb Chicken Drumsticks
Submitted By: Taz


12 Skin-on Chicken Drumsticks*
4 Eggs
2 Cups Panko Bread Crumbs
1 Cup All Purpose Flour - can substitute any type of flour you choose
1 Cup Buttermilk
3 Tbs (Packed) Light Brown Sugar
2 tsp Dried Oregano
2 tsp Dried Basil
2 tsp Kosher Salt + to taste
1 tsp Paprika
1 tsp Celery Seed
1 tsp Dried Rosemary
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper + to taste
¼ tsp Red Chile Powder
Juice of 2 Large Lemons
Zest of 2 Large Lemons - divided
Olive-Oil Cooking Spray

  1. Wash and pat dry your chicken drumsticks - Use a fork to pierce the pieces 5 or 6 time all around the drumsticks - Season with salt and pepper to taste - Set aside
  2. Zest one of the lemons into a large (1 gallon) zip-top bag - Zest the other lemon into a small bowl, cover, and place in the refrigerator until needed
  3. Juice both lemons into the zip-top bag - Add 1 cup water and the brown sugar - Mix it up by 'squishing' it around until the sugar is fully dissolved - Add the buttermilk and give it a good mix
  4. Add the seasoned chicken to the bag and toss until well coated - Squeeze out as much air as possible and seal the bag - Place in a baking dish or mixing bowl (just in case) and place in the refrigerator for a minimum of 4 hours (overnight for better results)
  5. About 1 hour before you are going to cook, remove the chicken from the refrigerator and allow to come to room temperature
  6. Preheat oven to 400ºF
  7. Place a baking rack on a baking sheet - Grease the rack with olive oil (or olive oil spray)
  8. Whisk together the eggs with a quarter cup of water in a wide bowl - Place the flour in a wide bowl
  9. Place the panko bread crumbs, the reserved lemon zest (from step 1), oregano, basil, paprika, celery seed, rosemary, garlic powder, onion powder, 2 tsp kosher salt, 1 tsp black pepper, and the red chile powder into a clean, large (1 gallon) zip-top bag - Give it a good shake to thoroughly combine
  10. One at a time, remove the drumsticks from the marinade and dredge them in the flour - Shake off any excess flour and then dip in the egg making sure to 'wet' all of the flour - Drop into the bag containing the bread crumbs and give it a gentle shake to completely coat - Transfer to the baking rack (leaving at least an inch between pieces) - Repeat until all of the chicken has been coated
  11. IF USING: Give the breaded chicken a mist of the olive-oil cooking spray (this helps color and crisp the coating but is not strictly necessary)
  12. Place the chicken in the top third of the oven and allow it to bake until golden in color (apx 35-40 minutes) - Flip and allow to cook until deep golden and crisp (apx 35-40 minutes more)
  13. Remove from oven and allow to cool for 10 minutes before serving
  14. Serve warm or at room temperature on its own or with a mixed green salad and roasted potatoes, or some steamed rice and roasted vegetables - OR make it part of a picnic lunch
* You can substitute 3-4 lbs of any bone-in / skin-on chicken pieces that you choose for this recipe; Just
  be aware that you may end up with a little less or more than needed of the marinade and breading
  depending on the size of pieces being used - If slightly less than needed, just add a little more water to
  the marinade and some more panko bread crumbs to the breading

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