My dad worked the swing shift so we didn’t have dinner with him on weeknights. Weekend dinners were our special family time and I especially loved it when my dad cooked and made pan fried chicken drumsticks in a skillet, which was different from the usual stir-fries and steamed dishes that we usually had. Season, sear, flip, sear, cover and then mouthwatering, juicy drumsticks for dinner and the entire house smelled wonderful.
When I was a busy mom of very little children, I needed to figure out how to scale up the recipe so that there would be leftovers for lunch the next day and faster clean up that didn’t involve cleaning up splatters (I did try a splatter guard, but it ended up trapping the steam and braised the chicken). This is a unique recipe inspired by my dad’s “Sear, flip, sear, and cover” stove top technique except in an oven.
My mom does a great job of making pan fried chicken drumsticks exactly the same way as my dad but she always requests that I make my oven broiled and baked chicken drumsticks for her everytime she comes over for a meal! I think the tables have been turned. Needless to say, this super easy chicken drumstick recipe is a favorite main dish at my house. Even though I make chicken drumsticks 1-2 times a month, I often change it up for a little variety.
Variation 1: I follow the recipe as written below but after the chicken has been baking in the oven on the middle shelf for about 20 minutes, I brush on a little Mr. Yoshida sauce and continue baking for another 5-10 minutes. One can substitute other marinades, bbq sauces, honey, etc. depending on allergies and preferences.
Variation 2: If I have more time, instead of using powdered seasonings and salt, I marinate the chicken in 1 cup of Mr. Yoshida sauce, 2 cloves of minced garlic, and 2 chopped green onions and marinate the chicken for a few hours. I recommend watching the broiling times very closely as the marinated meat will char quickly.
Get ready for the most out the the world, moist, juicy and flavorful chicken! Enjoy!
- 16-20 chicken drumsticks 1 family pack or 3 small trays
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
Line a large rimmed baking sheet with foil.
Place one oven rack second shelf from the top (about 5 inches from the broiler) and place a second oven rack in the middle.
Rinse the drumsticks in a colander, checking for any bone or feather fragments.
Pat dry with paper towels and place on foil lined baking sheet.
Combine the onion powder, garlic powder, parsley and salt and sprinkle half over the chicken, flip the chicken over and sprinkle the mixture on the other side (you can prep ahead to this point, wrap everything up and refrigerate for a few hours).
When you are ready, preheat the broiler on high for 5-10 minutes.
Broil for 6-7 minutes on the upper oven rack until the skin is a little browned but not charred (your kitchen will smell delicious already).
Flip each piece of chicken over and broil for 6-7 minutes again until the skin is slightly browned but not charred.
Move the tray of chicken to the middle oven rack.
**Very important to change your oven setting to BAKE AT 350 °F** and set a timer for 25-27 minutes.
The drumsticks are ready when the smaller drumsticks expose a little bit of bone.