Preheat your oven to 400°F. This step is crucial as it ensures that your drumsticks will cook evenly and achieve that lovely golden color.
Prepare your baking sheet. Place a rack over a baking sheet lined with foil to catch any drippings. Gently spray the rack with olive oil to prevent the chicken from sticking.
Take your chicken drumsticks and use paper towels to pat them dry. This helps the coating stick better.
In three separate shallow bowls, prepare your dredging stations. In the first bowl, mix together the flour and dried oregano. In the second bowl, whisk the eggs. In the third bowl, combine the panko breadcrumbs, dried basil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Start the dredging process. Dip each drumstick in the flour mixture, ensuring it's fully coated. Shake off the excess.
Next, dip the floured drumstick in the whisked eggs, making sure it’s coated completely.
Finally, roll the drumstick in the breadcrumb mixture, pressing it down to ensure the crumbs adhere thoroughly. This is what creates that delicious crunch!
Arrange the breaded drumsticks on the prepared rack. Space them out evenly to allow for air circulation.
Lightly spray the drumsticks with olive oil. This will help them develop an even crispiness as they bake.
Bake in the preheated oven for 45 minutes. Turn the drumsticks halfway through to achieve even browning. You’ll know they’re done when the internal temperature reaches 165°F.
