A crispy baked chicken dish that is easy and delicious: Panko Crusted Chicken Drumsticks! Baked in the oven and covered with crunchy Panko, it’s crispy without being fried. A combination of Yuzu (Japanese citrus) and Mustard add tangy flavor and keep the chicken juicy. But the best part is the extra crispy coating. YUM!
What is Panko Crusted Chicken?
Panko Crusted Chicken is a simple baked dish made with chicken drumsticks, a Yuzu Mustard marinade, and a Panko breadcrumb coating. The combination is flavorful, easy, and so crispy and crunchy. An easy weeknight dinner for the whole family!
The combination of Mustard and Yuzu — a Japanese citrus fruit similar to lemon — is flavorful and intense. A BIG kick of flavor that is aromatic, floral, and deliciously tangy. If you don’t have Yuzu, swap with regular lemon juice instead. It won’t be as punchy and tart but it will still be delicious.
Also, don’t forget the Panko coating! A light, crispy coating of Japanese Panko makes the chicken drumsticks irresistible. My kids love this recipe largely because of the textural crunch.
To achieve that crunchy texture, spray with cooking spray right before baking. And preheat the oven on high heat — 425F/218C. You will need to oil the baking sheet or casserole dish, as well.
More drumstick recipes: Chicken Adobo, Korean Fried Chicken Drumsticks, Gochujang Chicken Drumsticks.
Serve Asian style with rice and steamed green vegetables of choice. Or, for a Western-style meal, serve with mashed potatoes and a big chopped salad. For ease and convenience, we like bagged salad kits that include dressing and toppings. Enjoy!
Ingredients:
- Chicken Drumsticks. For juicy, flavorful chicken with a little bit of skin and bone. Look for meaty drumsticks that are slightly pink. *Can be swapped with chicken thighs or chicken breast but you will need to adjust the cooking time.
- Panko Japanese Breadcrumbs. More light and airy than regular breadcrumbs. Panko is made from Japanese milk bread. They contain large flakes for an extra crispy and crunchy coating.
- Mustard. Any kind of mustard works well. I like Dijon Mustard, Country-style Mustard, or German Mustard. You can also use Honey Mustard or Hot Mustard for different flavor variations.
- Yuzu. A Japanese citrus fruit similar to a lemon. The flavor is more potent and acidic with a special fragrance similar to Meyer lemons. Can be swapped with the juice of Meyer lemons or regular lemons.
Yuzu can be found at Japanese markets or Asian grocery stores. They come in small bottles next to the Ponzu and Tsuyu.
- Maple Syrup. A little bit of sweetness to balance all the acidity of the mustard and yuzu.
- Olive Oil. A little richness that makes the mustard mixture stick better.
- Spray Oil. A little spritz of oil gives the breaded chicken a crispy crust and golden brown color.
- Salt + Black Pepper. To season the chicken and the Panko breadcrumbs.
How to make Baked Crispy Panko Chicken
- Make marinade. In a large bowl, add the mustard, Yuzu (or lemon juice), olive oil, maple syrup, salt, and pepper. Whisk until combined.
- Add chicken. Add the chicken drumsticks directly into the large bowl. Using your hand, mix well until all the chicken pieces are thoroughly coated. Cover and set aside to marinate, at least 30 minutes but preferably overnight (in the fridge) if you can.
- Preheat oven. Preheat the oven to 425F/218C. Use a sheet pan with aluminum foil. Or a 9×13″ casserole dish also works well. Spray with a little oil and use a silicone brush (or your fingers) to coat the oil all over.
- Coat with Panko. In a shallow bowl, add the Panko breadcrumbs. Dip the mustard-covered drumsticks, one at a time, into the breadcrumbs. Do not wipe off any excess mustard mixture! Flip until all sides are coated. Press breadcrumbs into the mustard coating. Do not handle too much and be gentle! Add the breaded chicken, in a single layer, to the oiled sheet pan or casserole dish. Repeat until all the chicken pieces are breaded. Lightly spray with oil.
- Bake. Transfer the chicken to the oven. Bake until golden brown and cooked through, about 30-35 minutes. Flip the tray or casserole dish about halfway through the cooking time to ensure the chicken browns evenly.
- Serve. Remove from the oven and set aside to rest briefly, about 5 minutes. Transfer to a serving bowl and garnish with finely minced parsley, if you like. Serve with mashed potatoes and a fresh green salad. Enjoy!
PRO Tips
- Marinate in advance. The drumsticks can be marinated in advanced, up to 1-2 days before baking.
- Add fresh herbs + lemon zest. Make it extra special with fresh herbs such as rosemary or thyme. Finely mince fresh herbs and add to the Panko mixture. Add lemon zest from 1 lemon, too.
- Add Italian seasoning + garlic powder. To keep the recipe pantry friendly, add 1 Tbsp of Italian Seasoning and 1/2 tsp of garlic powder to the Panko mixture. Italian seasoning is a blend of dried oregano, basil, marjoram, and rosemary.
- Use gluten-free Panko breadcrumbs. For a gluten-free version, use Kikkoman gluten-free Panko (affiliate) or Haiku gluten free Panko (affiliate). They work as a good substitutes, although not quite the same.
FAQ
Leftovers can be stored in an airtight container in the fridge for 3-5 days. To ensure a crispy texture, use an oven (350F for 10-15 minutes) or air fryer (350 for 5-8 min).
Yes, Panko Chicken drumsticks freeze very well. Arrange on a sheet pan with parchment paper and transfer to the freezer. When the drumsticks are fully frozen, transfer to a ziploc baggie with small pieces of parchment paper in between the chicken pieces. Bake in the oven, completely frozen, as per instructions. They will take longer to bake, though.
Yes, they cook very well in a pre-heated air fryer. I recommend 400F for 20-25 minutes, or until cooked through.
More recipes with Panko
Baked Panko Crusted Chicken with Mustard + Yuzu recipe
Equipment
- Baking Sheet
- aluminum foil or parchment paper
- Large Bowl
- Shallow Bowl (for Panko)
Ingredients
- 2 lbs chicken drumsticks about 8 drumsticks
Marinade
- 1/2 cup/ 100 grams Dijon Mustard *can be swapped with old-fashioned mustard, German mustard, or country-style mustard
- 2 Tbsp Yuzu *can be swapped with lemon juice
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Panko Coating
- 1 cup/ 50 grams Panko Japanese Breadcrumbs (you may need a little more depending on the size of the drumsticks)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Spray Oil
Instructions
- Make marinade. In a large bowl, add the mustard, Yuzu (or lemon juice), olive oil, maple syrup, salt, and pepper. Whisk until combined.
- Add chicken. Add the chicken drumsticks directly into the large bowl. Using your hand, mix well until all the chicken pieces are thoroughly coated. Cover and set aside to marinate, at least 30 minutes but preferably overnight (in the fridge) if you can.
- Preheat oven. Preheat the oven to 425F/218C. Use a sheet pan with aluminum foil. Or a 9×13" oven-safe casserole dish also works well. Spray with a little oil and use a silicone brush (or your fingers) to coat the oil all over.
- Coat with Panko. In a shallow bowl, add the Panko breadcrumbs. Dip the mustard-covered drumsticks, one at a time, into the breadcrumbs. Do not wipe off any excess mustard mixture! Flip until all sides are coated. Press breadcrumbs into the mustard coating. Do not handle too much and be gentle! Add the breaded chicken, in a single layer, to the oiled sheet pan or casserole dish. Repeat until all the chicken pieces are breaded. Lightly spray with oil.
- Bake. Transfer the chicken to the oven. Bake until golden brown and cooked through, about 30-35 minutes. Flip the tray or casserole dish about halfway through the cooking time to ensure the chicken browns evenly.
- Serve. Remove from the oven and set aside to rest briefly, about 5 minutes. Transfer to a serving bowl and garnish with finely minced parsley, if you like. Serve with mashed potatoes and a fresh green salad. Enjoy!
Video
Notes
- Marinate in advance. The drumsticks can be marinated in advanced, up to 1-2 days before baking.
- Add fresh herbs + lemon zest. Make it extra special with fresh herbs such as rosemary or thyme. Finely mince fresh herbs and add to the Panko mixture. Add lemon zest from 1 lemon, too.
- Add Italian seasoning + garlic powder. To keep the recipe pantry friendly, add 1 Tbsp of Italian Seasoning and 1/2 tsp of garlic powder to the Panko mixture. Italian seasoning is a blend of dried oregano, basil, marjoram, and rosemary.
- Use gluten-free Panko breadcrumbs. For a gluten-free version, use Kikkoman gluten-free Panko (affiliate) or Haiku gluten free Panko (affiliate). They both work as a good substitute, although not quite the same.
