“It’s shake ‘n bake! And I helped!” I don’t know why, but that old commercial used to be a mainstay in my house when I was growing up. But here’s the thing – it struck a chord with us, aside from the little girl’s hilarious voice. Kids love knowing that they helped out with dinner. Sometimes, though, it’s hard for young children to safely help you with preparing raw meat. This recipe provides a great way for a child to feel like they are getting involved: hand them a sealed bag of chicken drumsticks with seasoning inside with one instruction: SHAKE! Helpful, fun, and no touching of raw chicken. Win!
These drumsticks are delicious, and don’t forget to save the bones to make stock! 🙂
What you need:
- 1/4 c. vegetable oil
- 1/4 c. flour
- 1/4 c. bread crumbs
- 1 T. paprika
- 1 t. seasoned salt
- 1/2 t. garlic powder
- 1/4 t. dried basil
- 1/4 t/ black pepper
- 1/8 t. cayenne pepper
- 1/8 t. dried oregano
- 10-12 chicken drumsticks
- 11 x 17 casserole pan
- small mixing bowl
- gallon sized ziploc bag
Time: 10-15 minutes prep, 30 minutes baking
Freezeable: No, but the dry spice mix can be prepared in advance.
Serves: Makes 10-12 chicken drumsticks.
Multiplying the recipe: If you made two pans worth, you would need to rotate the pans midway through cooking and increase the time.
Preheat the oven to 450F. Pour the 1/4 c. vegetable oil in an 11 x 17-inch casserole pan. Set aside.
Combine the flour, bread crumbs, paprika, seasoned salt, garlic powder, basil, black pepper, cayenne pepper, and oregano in a small bowl. Mix well. Pour into a large bag. Working in batches of 3-4 drumsticks at a time, place the drumsticks in the bag, close it, shake the bag to cover the drumsticks in the dry coating, and then line them up in the prepared dish in a single layer. Repeat this process until all of the drumsticks are coated.
Bake for 15 minutes, turn the drumsticks over with tongs, and then bake for another 15 minutes or until juices run clear. Serve immediately.