Baked Chicken Drumsticks Recipe with Dijon Mustard

The whole family will be fighting over these delicious baked chicken drumsticks, flavored with Dijon mustard and a dash of ancho chile powder.

When the times get tough, the tough turn to chicken drumsticks. At 99 cents per pound, I simply couldn't resist these dark meat, Henry VIII-esque treats. In fact, I bought four "family-size" packages of them to store in my freezer. That means, of course, that you might be seeing more drumstick recipes over the next few months. Bear with me.

As I mentioned in my post on Dijon & Thyme Roasted Chicken Drumsticks, I am willing to get into an arm-wrestle with my kids over the usual two drumsticks that accompany a roasted chicken. With a recipe full of drumsticks, I don't have to share. That's the only child in me screaming to break through the mummy-facade of "let's take turns" and "hands are not for hitting" mantras.

In an attempt to maintain some semblance of order in my New Year's resolution list, I decided to bake rather than fry. After dipping each drumstick in a musky, sweet blend of buttermilk, honey, Dijon, and ancho chile powder, I dredged them in a crunchy panko breadcrumb mixture. Preheating a baking sheet in a hot oven for several minutes insures a sweet sizzling sound when the chicken is placed on it and golden crust that curbs the urge to fry.

How to make baked chicken drumsticks:

In a medium bowl, combine ½ cup low-fat buttermilk, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 ½ teaspoons ancho chile powder, ½ teaspoons salt, and ¼ teaspoon freshly ground black pepper.

Whisk together until combined. Transfer 6 tablespoons of the sauce to a shallow bowl. Reserve the remaining sauce for later.

Prepare 8 chicken drumsticks by removing the skin. In a medium bowl, combine ½ cup panko breadcrumbs, ½ teaspoons salt, and ½ teaspoon freshly ground black pepper.

Dip each drumstick into the sauce that is in the shallow bowl and then dredge in the breadcrumb mixture. Place the drumsticks on a baking sheet or large plate, cover, and refrigerate for 15 minutes.

Preheat the oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray and place it in the oven for 5 minutes. Getting the baking sheet good and hot will enable nice crust to form on the chicken.

Place the chicken drumsticks on the hot baking sheet and bake for about 20 minutes, turning the chicken halfway through cooking, or until the internal temperature of the chicken reaches 170 degrees F.

Arrange the drumsticks on a serving platter, garnish with ¼ cup chopped cilantro, and ¼ cup diced red bell pepper. The cilantro is for flavor, but the red bell pepper is just to provide a pop of color for presentation. Warm the reserved sauce in the microwave - about 30 seconds on high should do it. Serve with the drumsticks.

Other baked chicken recipes:

Rosemary Oven Baked Chicken Breasts
Dijon & Thyme Roasted Chicken Drumsticks
Teriyaki Baked Chicken Tenders

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Send me recipes from Cookin' Canuck

Baked Chicken Drumsticks with Dijon Mustard

The whole family will be fighting over these delicious baked chicken drumsticks, flavored with Dijon mustard and a dash of ancho chile powder.

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Baked Chicken, Chicken Drumsticks

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Refrigeration Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 Servings

Calories: 163kcal

Author: Dara Michalski | Cookin' Canuck

Keep Screen AwakePrevent your screen from going dark

Ingredients

• ½ cup low fat buttermilk well-shaken
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 ½ teaspoons ancho chile powder
• 1 teaspoon kosher salt divided
• ¾ teaspoons ground pepper divided
• 8 chicken drumsticks skinned
• ½ cup panko breadcrumbs (regular or whole wheat)
• 2 tablespoons minced cilantro
• ¼ cup diced red bell pepper (optional, for garnish)

Instructions

• In a medium bowl, combine buttermilk, Dijon mustard,  honey, chipotle chile powder, ½ teaspoon salt, and ¼ teaspoon ground pepper. Whisk together until combined.  Transfer 6 tablespoons of the sauce to a shallow bowl.  Reserve the remaining sauce for later.
• In a medium bowl, combine breadcrumbs, ½ teaspoons salt and ½ teaspoon ground pepper. Dip each drumstick into the sauce that is in the shallow bowl and then dredge in the breadcrumb mixture.
• Place the drumsticks on a baking sheet or large plate, cover, and refrigerate for 15 minutes.
• Preheat the oven to 425 degrees F. 
• Coat a baking sheet with nonstick cooking spray and place it in the oven for 5 minutes. Getting the baking sheet good and hot will enable nice crust to form on the chicken. 
• Place the chicken drumsticks on the hot baking sheet and bake for about 20 minutes, turning the chicken halfway through cooking, or until the internal temperature of the chicken reaches 170 degrees F.
• Arrange the drumsticks on a serving platter, garnish with cilantro and diced red bell pepper. The cilantro is for flavor, but the red bell pepper is just to provide a pop of color for presentation. 
• Warm the reserved sauce in the microwave - about 30 seconds on high should do it.  Serve with the drumsticks.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1drumstick | Calories: 163kcal | Carbohydrates: 9g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 462mg | Potassium: 227mg | Fiber: 1g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.