Crispy Baked Drumsticks with Honey-Mustard Sauce

Crispy Baked Drumsticks with Honey-Mustard Sauce

9 Reviews
From: EatingWell Magazine, January/February 2011

These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with sweet potato fries and spinach salad.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup fine dry breadcrumbs, preferably whole-wheat (see Note)
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 5 teaspoons canola oil
  • 1 large egg
  • 8 chicken drumsticks (about 2 pounds total), skin removed, trimmed
  • ¼ cup nonfat plain yogurt, preferably Greek-style
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
  2. Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
  3. Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.
  4. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 4) for up to 3 days.
  • Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ⅓ cup dry breadcrumbs.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 2 drumsticks & 2 tablespoons sauce
  • Per serving: 434 calories; 15 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 51 g protein; 16 mcg folate; 248 mg cholesterol; 10 g sugars; 9 g added sugars; 228 IU vitamin A; 0 mg vitamin C; 60 mg calcium; 3 mg iron; 679 mg sodium; 615 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate, 4 lean meat, 1 fat

Reviews 9

July 12, 2019
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By: jas
I followed the instructions and my chicken was very undercooked and my crust was burnt. I recommend cooking at a lower temperature for a longer time. According to the recipe, 2 slices of bread should’ve been enough to coat my chicken but it was not. I recommend using at least 6 slices, especially if u have bigger pieces of chicken. I also recommend adding a some garlic powder to the breadcrumbs as well.
November 17, 2015
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By: EatingWell User
Cooking Time WAY Off! I found the recommended cooking temperature and time to be completely wrong. I had mine in the oven at 475 for 30min and they weren't done at all. They had to sit for an extra half hour in a 420 oven to be cooked though. I don't know how everyone else got them to come out right but for me this method didn't work at all. They ended up very dry too because they cooked so long. Pros: Crunchy, Simple Prep Cons: Cooking Time
March 05, 2014
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By: EatingWell User
Amazing! The tasty chicken we had in a long time. If you don't try it you won't know what you are missing. I used smoked paprika and garlic powder instead of onion they added to the flavor Pros: Crisp, tasty, moist. Dipping sauce very tasty, I put it over the chicken when I served it Cons: None
December 13, 2013
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By: ThePicky7
Loved this drumstick recipe. I did substitute the mustard and honey for Big Ricks Jalapeno Honey Mustard. It gave the chicken a kick but sweet taste. Awesome. My kids loved it. Pros: Healthy and Easy
May 29, 2013
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By: EatingWell User
Delicious and healthy A brown golden chicken tasting an amazing flavor and texture with no cons at all. Pros: great flavor and taste also has unique ingredients Cons: nothing
May 06, 2011
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By: McBacon
Fantastic This was awesome! My family devoured it. I doubled the dipping sauce and I didn't skin all the chicken, because I did two pieces and it became a hassle. Maybe I am impatient...but I didn't think it was worth the effort to skin it. I also didn't have a rack, but it still came out crispy. I did mine on 450 because my oven runs hot, and it was done in about 35 minutes. Very good! I'll make again, I may even do it with thin pounded breast. Pros: Easy and tasty Cons: Skinning the chicken is too annoying for me
April 07, 2011
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By: Aseleener
Awesome with just 2 alterations I loved these. I am surprised a previous reviewer found the breading dry. Mine wasn't. I used Panko instead of dry breadcrumbs though, maybe that helped. But no matter what kind of breadcrumbs you use, it has 5 tsp of oil. Anyway, the only other thing I will change next time is to double the breading ingredients. I only made 6 drumsticks, and I ran out of breading. There's no way I could have done 8. So next time I will double that. I skipped the sauce; they are so good you don't need a sauce. I'll definitely be making these again. Pros: Love the seasoning. Cons: Not enough breading.
January 19, 2011
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By: deniseresco
Honey mustard yumminess My husband, myself, 10 year old daughter and 3 year old son all loved this recipe once the sauce was on. For sure making it again without any question it has been added to the book of family favorites. I will spice up the crumbs a bit for more flavor and I did half the mustard with regular in fear it might be to much for the kids. Pros: Crispy Cons: crumbs need more flavor
January 01, 2011
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By: EatingWell User
Dry. This is an inexpensive, easy dish. Took 15 minutes to prepare, not including baking time. While the breadcrumb coating seals in the juices, the coating itself is DRY with an odd flavour. Tasted like Ruffles BBQ chips. Kinda Tex-Mex-ish. I *might* try it again, with a different combination of herbs and without adding oil to the breadcrumb mixture. I'm pretty sure this would work simply with dredging the chicken in the crumb/herb mixture. Pros: Inexpensive. Quick Cons: Odd flavour.
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