Seriously Addictive Crispy Golden Drumsticks
Achieve maximum crunch with these perfectly seasoned, irresistibly golden-brown delights.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Everyone loves a good drumstick, and these aren't just good, they're downright craveable. We've taken the humble drumstick and elevated it to new heights with a double-coating technique that ensures maximum crispiness and a flavorful blend of spices that will have everyone reaching for seconds. Forget greasy takeout – these drumsticks are surprisingly easy to make at home and are guaranteed to be a family favorite.
- •Unmatched Crunch - The combination of flour and cornstarch creates an incredibly crispy coating that stays crunchy even after cooling.
- •Deeply Savory Flavor - A blend of paprika, garlic, onion, and thyme infuses the drumsticks with a warm, aromatic flavor profile.
- •Kid-Approved Meal - Even the pickiest eaters will love the crispy texture and satisfying taste of these drumsticks.
- •Surprisingly Simple - Despite the impressive results, this recipe is easy to follow and requires minimal effort.
- •Perfect for Meal Prep - These drumsticks are delicious both hot and cold, making them ideal for lunchboxes or picnics.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 8 pieces Chicken drumsticks (skin on or off)
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 Eggs (large)
- 3 cups Vegetable oil (for frying)
Step-by-Step Instructions
- 1
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, and pepper. This mixture creates the flavorful, crispy coating. Ensure all spices are evenly distributed for consistent flavor.
~5 min
Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture. - 2
In a separate shallow dish, whisk the eggs until lightly beaten. The eggs will act as a binder, helping the flour mixture adhere to the drumsticks. Make sure the eggs are well-combined for even coating.
~2 min
Tip: Add a tablespoon of milk or water to the eggs for a thinner, more even coating. - 3
Dredge each drumstick in the flour mixture, ensuring it's fully coated. Shake off any excess flour to prevent a thick, pasty coating. This initial coating provides a base for the egg wash to cling to.
~5 min
Tip: Use one hand for the dry ingredients and the other for the wet ingredients to avoid clumping. - 4
Dip the flour-coated drumstick into the beaten eggs, making sure it's completely submerged. Allow excess egg to drip off before moving to the next step. This wet layer is crucial for the second coating to adhere properly.
~3 min
Tip: Work in batches to avoid overcrowding the egg mixture. - 5
Dredge the egg-coated drumstick back into the flour mixture, again ensuring it's fully coated. Press the flour mixture onto the drumstick to create a thick, even layer. This double coating is key to achieving the ultimate crispy texture.
~5 min
Tip: For an even thicker coating, repeat steps 3 and 4. - 6
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat. The oil should be deep enough to partially submerge the drumsticks. Test the oil's temperature by dropping a small piece of flour into the oil; it should sizzle immediately.
~2 min
Tip: Use a thermometer to ensure the oil temperature is around 325-350°F (160-175°C). - 7
Carefully place the coated drumsticks into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy drumsticks. Work in batches to maintain the oil temperature.
~1 min
Tip: Use tongs to carefully place the drumsticks into the hot oil to avoid splattering. - 8
Fry the drumsticks for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness.
~8 min
Tip: Adjust the heat as needed to prevent the drumsticks from browning too quickly. - 9
Remove the drumsticks from the oil and place them on a wire rack lined with paper towels to drain excess oil. This helps maintain their crispiness. Allow them to cool slightly before serving.
~2 min
Tip: Do not stack the drumsticks while draining, as this can cause them to become soggy. - 10
Serve the crispy golden drumsticks immediately while they are still warm and crispy. Garnish with fresh herbs, if desired. Enjoy!
~1 min
Tip: Serve with your favorite dipping sauces, such as ranch, barbecue, or honey mustard.
How Do I Know It's Ready?
The drumsticks are done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
Frequently Asked Questions
Yes, you can bake them at 400°F (200°C) for about 35-40 minutes, or until they are cooked through. However, they will not be as crispy as fried drumsticks.
Final Thoughts
I hope you enjoy making this Seriously Addictive Crispy Golden Drumsticks as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!