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Oven-fried Chicken Drumsticks

Brining the chicken drumsticks for a few hours before baking ensures that the meat is tender and moist, while the skin crisps in the oven. Pack them away for picnics, or serve with mashed potatoes, gravy and buttered vegetables.
Prep Time4 hrs 5 mins
Cook Time1 hr
Total Time6 hrs 5 mins
Servings: 4 servings
Author: Jenny


For the Brine

  • 3 tablespoons sea salt
  • 1 tablespoon honey
  • 12 chicken drumsticks
  • 1 dried guajillo chile pepper or other dried pepper

For the Breading

  • 1 cup all-purpose einkorn flour
  • 2 teaspoons sea salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika


  • Whisk 3 tablespoons sea salt and honey with about 2 quarts warm water to create a brine. Place chicken drumsticks into a large mixing bowl, cover with brine, and drop in a guajillo chile pepper. Cover, and transfer to the refrigerator where the chicken drumsticks should marinate for 4 hours. Drain off the brine, discard the chile, and pat the drumsticks dry.
  • Heat the oven to 350 F, and line a baking sheet with parchment paper.
  • Whisk the flour with salt, nutritional yeast, thyme and cayenne pepper. Dredge the chicken drumsticks in the seasoned flour until well-coated, then arrange them in a single layer on the baking sheet. Bake for 45 minutesr, turning once, then increase the oven temperature to 425 and continue baking a further 15 minutes.