This baked chicken drum recipe takes about an hour to make from start to finish. Bone-in chicken legs are dipped in egg and tossed in a flour mixture heavily spiced with everything bagel seasoning, garlic powder, and onion powder.
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The coated chicken bakes in a buttered dish and gets an extra drizzle of melted butter before going into the oven. This creates a crisp, golden crust without deep frying.
Why You'll Love This Recipe
- Drying the chicken with paper towels before dipping helps the egg wash and seasoned flour stick evenly
- Coating the chicken legs twice in the flour mixture builds a thicker crust that crisps up well in the hot oven
- Drizzling melted butter over the coated chicken provides the fat needed to brown the flour and toast the seeds in the bagel seasoning
Essential Ingredients
- Chicken drumsticks: Use bone-in, skin-on chicken legs. The skin helps insulate the meat and renders its own fat during baking.
- Everything bagel seasoning: This blend typically contains sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
- All-purpose flour: This forms the base of the breading. You can swap it for a gluten-free one-to-one baking flour if needed.
- Butter: Unsalted butter lets you control the sodium level, since the bagel seasoning usually contains salt.
- Eggs: The beaten eggs act as a binder to hold the heavy seed and flour coating onto the chicken.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the coating: Whisk the eggs in a shallow bowl. In a large zip-top bag, combine the flour, everything bagel seasoning, onion powder, garlic powder, salt, and black pepper. Shake the bag to mix the dry ingredients evenly.
Bread the chicken: Pat the chicken dry. Dip each piece into the beaten egg, letting any excess drip off. Place the chicken into the bag with the seasoned flour. Seal the bag and shake to coat the meat completely. Repeat this process to double-coat the chicken.
Bake the chicken: Transfer the breaded chicken to a greased baking dish. Drizzle the melted butter over the top. Bake in a 400°F oven for about 20 minutes, turn the pieces, and bake for another 15 to 20 minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F.
You Must Know
- Food safety: Always use a meat thermometer to check that poultry reaches a safe internal temperature of 165°F (74°C)
- If the flour coating starts to brown too quickly during the second half of baking, reduce the oven temperature to 375°F (190°C)
- Let the chicken rest on a wire rack for 5 minutes after the first flour coating
- This helps the breading hydrate and stick better before the second dip
Serving Ideas
Serve these baked chicken legs with roasted carrots and a side of mashed potatoes. A crisp green salad with vinaigrette also cuts through the richness of the butter and seeds.
Storing & Reheating
Store leftover chicken in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe bag for up to 3 months. Reheat in a 350°F (175°C) oven until warmed through and the internal temperature reaches 165°F (74°C).
FAQ
Can I use boneless chicken for this recipe?
Boneless chicken thighs or breasts will work, but they cook much faster than bone-in cuts. Check the internal temperature after 20 minutes of baking.
Why did my breading fall off?
Breading often falls off if the chicken is too wet before dipping, or if the meat goes straight into the oven without letting the coating rest.
Can I use an air fryer instead of the oven?
Yes. Cook the coated chicken in an air fryer at 375°F (190°C) for about 25 minutes, flipping halfway through. Spray the chicken with cooking oil instead of drizzling with butter.
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📖 Recipe Card
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Baked Everything Bagel Chicken Drums
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Bone-in chicken drumsticks are coated in an everything bagel and flour mixture, then baked in butter until golden and crisp.
Ingredients
- 6 skin-on bone-in chicken drumsticks
- 2 large eggs
- 1 cup (120g) all-purpose flour
- 3 tablespoons everything bagel seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons (57g) unsalted butter, melted
- Cooking spray or extra butter, for greasing
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Melt 4 tablespoons of butter in a small microwave-safe bowl and set it aside.
- Whisk the eggs in a shallow bowl until smooth.
- Add the flour, everything bagel seasoning, onion powder, garlic powder, kosher salt, and black pepper to a large zip-top plastic bag. Seal the bag and shake well to combine the dry ingredients.
- Pat the chicken drumsticks dry with paper towels.
- Dip one chicken drumstick into the beaten eggs. Let the excess egg drip back into the bowl.
- Place the chicken into the bag with the flour mixture. Seal and shake to coat evenly. Repeat the egg and flour coating process a second time for a thicker crust. Set the coated chicken in the prepared baking dish.
- Repeat the dipping and coating steps for the remaining chicken drumsticks.
- Drizzle the melted butter evenly over the chicken in the baking dish. Bake for 20 minutes.
- Turn the chicken over and bake for another 15 to 20 minutes until golden brown. The chicken is safe to eat when a meat thermometer inserted into the thickest part reads 165°F (74°C).
Notes
- Food safety: Always use a meat thermometer to check that poultry reaches a safe internal temperature of 165°F (74°C).
- If the flour coating starts to brown too quickly during the second half of baking, reduce the oven temperature to 375°F (190°C).
- Let the chicken rest on a wire rack for 5 minutes after the first flour coating. This helps the breading hydrate and stick better before the second dip.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
