Ingredients:

  • 8 chicken drumsticks (approx. 2.5 lbs/1.1 kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 cup panko breadcrumbs (85 g)
  • ½ cup grated Parmesan cheese (50 g)
  • 2 cloves garlic, minced (approx. 1 tbsp)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon dried parsley (5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat the drumsticks dry with paper towels. In a large bowl, toss the drumsticks with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure each drumstick is evenly coated.
  2. In a separate small bowl, combine the panko breadcrumbs, Parmesan cheese, minced garlic, 2 tablespoons olive oil, dried parsley, salt, and pepper. Mix well until evenly combined.
  3. One at a time, roll each drumstick in the breadcrumb mixture, pressing gently to ensure the coating adheres well. Place the coated drumsticks on a baking sheet lined with parchment paper (if using).
  4. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. Rotate the baking sheet halfway through cooking for even browning.
  5. Let the drumsticks rest for 5 minutes before serving.