Cooking chicken drumsticks in the oven is a healthy method of preparation, in contrast to deep frying, which adds unnecessary fat and calories. Removing the skin prior to cooking further reduces the fat content because almost all fat in chicken comes from the skin.
Preheat the oven to 176 degrees C and cover a large baking tray with parchment paper. Melt the butter in a saucepan over medium heat and pour it into a shallow dish. Spread the breadcrumbs across a large plate.
Remove the skin from each drumstick by making a small incision that will loosen the skin. Grasp one end of the skin near the cut and pull firmly to remove the skin completely.
Coat each of the chicken drumsticks with the butter and roll in the breadcrumbs. Place the drumsticks onto the baking tray in a single layer and season lightly with salt and pepper.
Place the baking tray into the oven and bake the chicken drumsticks for 50 to 60 minutes or until brown. When pierced with a knife, the drumstick should exude clear liquid.
Remove the chicken from the oven and serve immediately or seal in an airtight container and refrigerate for up to three days. Serve cold with a dipping sauce.
This recipe yields approximately eight servings of oven-prepared chicken drumsticks. Panko breadcrumbs may be used instead of dry breadcrumbs. They are made in Japan and are often used to bake chicken because of their superior flavour and crunch. They can be found at local speciality food stores and some well-stocked supermarkets. The skin may be left on the drumsticks if the extra fat is of no concern or extra flavour is desired.
If the liquid excreted from the chicken when pierced is red, cook for 5 or 10 more minutes and check again. Never eat chicken drumsticks that are not fully cooked to avoid food poisoning.