Almost like ‘shake and bake’ chicken, but better! These chicken drumsticks are coated top to bottom in crunchy, salty, tasty pork rinds. A few extra spices to amp up the flavor will make them a crowd pleaser at your dinner table. Jessica L.
The day before you want to bake your chicken, arrange the drumsticks in a large dish and fill it with the cream. You may need to pour in extra cream so the chicken is covered completely. Cover the dish with foil and place in your refrigerator overnight or for 12 hours.
When it is time to bake, preheat your oven to 375 degrees and line a sheet tray with parchment paper. In a food processor, pulse together all the remaining ingredients to create a fine crumb breading. Lay this breading out on a large plate for the next step.
One by one, shake off the excess cream off each drumstick and then roll it in the bread crumbs. Make sure the drumstick is completely covered before laying it on your sheet tray.
Bake the tray for 30 minutes. Flip the drumsticks over and bake for an additional 20 minutes. Cool before serving.