Baked chicken drumstick Calories

Bake chicken drumsticks at 400°F (200°C) for browned skin and evenly cooked meat. If you use a hotter oven, watch them closely so the outside does not darken before the meat near the bone is cooked through.

For crispy skin on a baked chicken drumstick, pat the skin dry, season it, and bake the pieces uncovered with space between them. Moisture trapped under foil or crowded pieces can steam the skin instead of crisping it.

A simple mix of salt, black pepper, paprika, garlic, and a little oil works well on baked chicken drumsticks. For a tangier flavor, add lemon juice or a little vinegar to the seasoning, but avoid leaving the skin wet.

A baked chicken drumstick is safely cooked when a food thermometer reads 165°F (74°C) in the thickest part without touching the bone. Clear juices and meat that is no longer pink can help, but a thermometer is more reliable.

Yes, you can bake chicken drumsticks from frozen, but they take longer and may cook less evenly than thawed pieces. Separate any pieces stuck together and verify the center of each drumstick reaches 165°F (74°C).

Usually, bake chicken drumsticks uncovered so their skin can brown rather than steam. If the skin is getting too dark before the meat is cooked, loosely cover the tray with foil for the remaining cooking time.

Baked chicken drumsticks often turn dry when they are overcooked or baked at too high a temperature. Check the thickest piece with a thermometer and take the tray out once the meat reaches 165°F (74°C); let the drumsticks rest briefly before serving.

Baked chicken drumsticks pair well with roasted potatoes, rice, slaw, or green vegetables. For an easy meal, roast chopped vegetables on a separate tray while the drumsticks bake, so both are ready around the same time.

Often, yes: baking chicken drumsticks usually requires less added oil than deep-frying. The final difference depends on whether you eat the skin, how much oil you add, and whether the coating is breaded.