These chicken drumsticks are coated in breadcrumbs with oregano, paprika, and pepper and are oven cooked rather than deep-fried. This recipe is incredibly easy to prepare, making it a perfect party appetizer for any occasion.
Nutrition per serving may change if servings are adjusted.
½ cup refrigerated or frozen egg product, thawed, or 2 eggs beaten
¼ cup fat-free milk
¾ cup grated Parmesan cheese
¾ cup fine dry bread crumbs
2 teaspoons dried oregano, crushed
1 teaspoon paprika
¼ teaspoon black pepper
16 chicken drumsticks, skinned
¼ cup butter, melted
Snipped fresh oregano (optional)
Lemon wedges (optional)
Preheat oven to 375°F. Line two large shallow baking pans with foil and grease; set aside. In a small bowl combine egg product and milk. In a shallow dish combine Parmesan cheese, bread crumbs, oregano, paprika and pepper.
Dip chicken drumsticks into egg mixture; coat with crumb mixture. Arrange drumsticks in prepared baking pans, making sure pieces do not touch. Drizzle with melted butter.
Bake, uncovered, for 45 to 55 minutes or until chicken is tender and no longer pink (180°F for drumsticks). Do not turn chicken pieces during baking. If desired, sprinkle with fresh oregano and serve with lemon wedges.