Super Crunchy Oven Fried Drumsticks
Yield: about 10 drumsticks (recipe easy to multiply; see notes)
Crispy, crunchy and no fryer needed! Perfect for picnics, tailgating, kids’ parties, family dinners, packed lunches and more. May be served warm, cold or room temperature-and note the helpful advance prep tips.


  • 2½ pounds skin-on chicken drumsticks*
  • 2 tablespoons mayonnaise
  • ½ an 8-ounce bag potato chips** (I like Lay’s Classic for these)
  • ⅓ cup (50g) Bisquick (may use gluten-free Bisquick or this homemade option)
  • ½ teaspoon freshly ground black pepper
  • Cooking spray or mister


  1. Preheat the oven to 400℉ for a regular oven or 375℉ for a convection oven. Lightly grease a large, rimmed baking sheet or line it with parchment paper. (If using foil, lightly grease that.)  Set aside.

    Add the potato chips and Bisquick to the bowl of a food processor and process into a nice crumb mixture. (Depending on the size of your food processor bowl you may need to add the chips in batches.) Place the mixture into a large plastic bag, add the pepper and give it a shake to incorporate. Set aside. (Prep ahead tip: Crumb mixture may be prepared several days in advance and stored in an airtight container.)

    Using your hands, slather each drumstick with mayonnaise. (Two tablespoons doesn’t seem like a lot, but it’s just enough to lightly coat 10 or so drumsticks.) Drop a drumstick into the plastic bag with chip mixture, and shake vigorously to completely coat. Repeat until all drumsticks have been coated.

    As you coat the drumsticks, place them on the prepared baking sheet. (Prep ahead tip: After coating all of the drumsticks, you may refrigerate, uncovered, for 8 hours or so. This actually helps dry the skin and improve crispness.)

    Mist the chicken with the cooking spray. Bake for 35-40 minutes, and then remove from the oven and turn the pieces over. Return to the oven and bake for another 35-40 minutes or until the chicken is nicely browned and cooked through. (Tip: I like drumsticks to be cooked beyond the usual recommendation of 165 degrees F, so I look for a nice, crusty, golden brown exterior and don’t worry if the internal temp exceeds this number. Drumsticks are hard to dry out and, I think, more tender when cooked well.)



*I’ve squeezed out 3½ pounds of chicken pieces with the same amount of topping ingredients. The last two pieces were lightly coated, so I recommend 3 pounds as an upper end if you’re trying to stretch.

**A kitchen scale is helpful as chips are hard to measure, but one rounded cup is about 1 ounce and is usually considered a single serving of chips. So figure on 4 rounded cups to achieve the necessary amount.

For a bigger batch: This recipe can easily be doubled, tripled or quadrupled. When using more than one baking sheet, be sure to rotate the pans to ensure even cooking. If using a convection setting, this is not necessary. For 4x the original recipe, you will need three baking sheets; a convection setting is helpful when cooking with this many baking sheets.

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