Instructions
Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a wire rack.
Step 2: Pat the chicken drumsticks dry with paper towels and rub them lightly with olive oil.
Step 3: In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Step 4: In a separate bowl, whisk together the eggs and milk.
Step 5: Dip each drumstick into the egg mixture, allowing excess to drip off.
Step 6: Roll the drumsticks in the Parmesan breadcrumb mixture, pressing gently so the coating adheres well.
Step 7: Arrange the coated drumsticks on the prepared baking sheet, leaving space between each piece.
Step 8: Bake for 35–40 minutes, turning once halfway through cooking, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 9: For extra crispiness, broil for 2–3 minutes at the end of cooking, watching carefully to prevent burning.
Step 10: While the chicken bakes, combine the lettuce, cucumber, tomatoes, and red onion in a large bowl.
Step 11: Whisk together the olive oil, lemon juice, salt, and black pepper, then toss with the salad just before serving.
Step 12: Serve the crispy Parmesan chicken drumsticks hot alongside the fresh garden salad.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore the crispy coating.
Avoid microwaving if possible, as it may soften the crust.
Store the salad separately and dress it only when ready to serve.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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