Preheat your oven to 350˚F. This is the perfect temperature for achieving that crispy texture while keeping the chicken moist.
Line a baking sheet with foil. If you want to save yourself some clean-up time, this step is crucial. Foil makes for easy cleanup after baking.
Rinse the chicken drumsticks under cold water, and then pat them dry with paper towels. Make sure they’re well-dried to ensure the seasoning sticks properly.
Season both sides of the drumsticks generously with sea salt and freshly ground black pepper. Don’t be shy; this adds wonderful flavor!
In a separate bowl, whisk together 1/2 cup dijon mustard, 1/2 cup mayo, and 4 pressed garlic cloves. The mixture should be smooth and well combined.
Place 2 cups seasoned Italian-style bread crumbs in another bowl. Make sure it’s wide enough to accommodate the drumsticks for easy coating.
Roll or brush your mustard mixture onto all sides of the drumsticks. This step is vital for that flavorful crust.
Double roll each of the drumsticks into the bread crumbs, ensuring a nice coating. This is where the magic happens!
Transfer the breaded drumsticks to the prepared baking sheet. Make sure to space them out; crowding them can prevent them from crisping up.
Bake at 350˚F for 50 to 60 minutes. The chicken should be cooked through and golden brown. For extra crispness, consider placing them on a wire rack set inside a rimmed cookie sheet.
If you want really crispy skin, put them under a hot broiler for about 3 minutes. Watch them closely to avoid burning; we only want crispy, not charred!
