Baked Panko Crusted Chicken Drumsticks with Mustard + Yuzu recipe

white shallow bowl with panko chicken drumsticks

No ratings yet

Baked Panko Crusted Chicken Drumsticks with Mustard + Yuzu recipe

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!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American, Asian

Keyword: Baked, chicken, Drumsticks, mustard, Panko, yuzu

Servings:

Calories: 398kcal

Author: Lis Lam

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 9x13" 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

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 both work as a good substitute, although not quite the same.

Nutrition