Parmesan chicken drumsticks recipe

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serves: 4
Prep: 5 min
Cooking: 40 min
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  • Perfect for packed lunches, picnics and parties, your kids will devour these delicious drumsticks


    • 50g (1oz) butter
    • 1 tbsp olive oil, plus extra for the baking sheet
    • 16 chicken drumsticks, skin  on
    • 225g (8oz) Parmesan cheese, finely grated
    • 2 tbsp dried oregano
    • 2 tbsp paprika
    • 2 tsp dried parsley
    • salt flakes and black pepper
    • crisp green salad to serve
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    • Preheat the oven to 190ºC/375ºF/gas mark 5

    • Melt the butter in a saucepan over a low heat, then add the oil. Pour into a mixing bowl, add the chicken, and turn to ensure the drumsticks are evenly coated

    • Mix together the Parmesan, oregano, paprika and parsley in another bowl and season well. Drop each buttered drumstick into the mixture, turning until all sides are well coated and pressing the meat well to make sure the coating sticks. At this point you can cover and refrigerate the drumsticks for a few hours until ready to use – this often helps the coating to adhere – but bring them back to room temperature before cooking.

    • Place the drumsticks on a lightly oiled baking sheet. Bake for 35 minutes, until golden and crispy, turning once halfway through cooking. To check they are cooked, insert a small, sharp knife or skewer into the thickest part of the drumstick, piercing right to the bone, then remove. The juices that come out should run clear; if there is any trace of pink, return the drumsticks to the oven for 5 minutes, then test again

    • Serve with a crisp, green salad

    Top tip for making Parmesan chicken drumsticks

    At the end of stage 3 you can freeze the uncooked drumsticks.

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