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Breaded Curry Chicken Drummies

These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! They are super easy to make and baked rather than fried, so they saves on fat but not flavor! Boneless, skinless chicken breasts or assorted chicken parts can also be used instead of all drumsticks. —Lynn Kaufman, Mount Morris, Illinois
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8 servings


  • 1-1/2 cups seasoned bread crumbs
  • 1-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, cubed
  • 3 tablespoons lemon juice
  • 16 chicken drumsticks (about 4 pounds)


  • Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans.
  • Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.

Test Kitchen tips
  • This coating would be delicious on chicken wings. Substitute 4 pounds wing sections or wingettes for the drumsticks.
  • The drumsticks are great on their own, but if you'd like to serve with a dip or sauce, make raita, which is a simple combination of plain yogurt, chopped and seeded cucumber, cilantro and salt.
  • Nutrition Facts
    2 drumsticks: 380 calories, 24g fat (11g saturated fat), 125mg cholesterol, 535mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 31g protein.

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