These Potato Chip-Bisquick Oven “Fried” Drumsticks are crispy, crunchy and delicious without ever getting out the fryer. It’s delicious right out of the oven and throughout the week for leftovers.
I have been working on trying to find the best ingredients it takes to make a crispy “oven fried” chicken and I think I’ve finally nailed it. This is the chicken you are going to take on picnics. It is fabulous warm, cold or at room temperature. It’s perfect for all those summer concerts in the park.
Let’s face it, there is really nothing better than chicken drumsticks on picnics. Normally, I just make a batch of my Crunchy Lemonade Drumsticks or Bert’s Southern Fried Chicken, but I am so in love with recipe, I’m going to make it my summer go-to when it comes to making chicken.
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I tried different brands of chips for their flavor and texture, but I ended up preferring Lay’s Potato Chips the best…the dill pickle flavored ones transfer the most flavor, imagine that, however, the chicken does not taste like dill pickle in the end.
I toss the chips and Bisquick into the bowl of the food processor to make the coating mixture.
I normally make ten pounds of drumsticks at a time. These drumsticks are perfect for lunches and dinners over the next week, so it’s worth it to make a large batch. Get the best quality, meaty drumsticks you can, it makes such a difference.
Ten pounds of drumsticks fit nicely on three large, rimmed baking trays. The chicken turns out best when made on a silicone mat. If you don’t have a silicone mat I would just use aluminum foil.
Does this look insanely delicious or what?
The potato chips and chicken, along with the mayonnaise rub down work together to create the perfect flavor and crunchy coated chicken. It’s seriously so good and I can’t wait for you to try it.
Again, try to make a big batch, but you can easily halve the recipe if that works better for you.
There are so many fabulous ways to make crispy drumsticks in the oven. These Crispy Baked Buffalo Drumsticks are going to be perfect for game day entertaining, while these Sweet and Spicy Baked Drumsticks have a zesty Asian flavor and a kick of fiery heat. I am always thinking about these Brined and Glazed Hoisin Drumsticks (my family begs for them often). And I just found this recipe for Tabasco Brined Spicy Drumsticks that sounds unreal along with these Greek Style Drumsticks…not sure which one to make first!!
Four years ago I shared with you a recipe for Creamy Gnocchi with Walnuts and Fried Sage, I hope you’ve had time to make it because fried sage is amazing. And nine, long years ago we made healthy Chocolate Malted Muffins together that were amazing. Give them a try if you haven’t already.
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Potato Chip-Bisquick Oven Fried Drumsticks
- 10 lbs skin-on chicken drumsticks
- 1/2 cup mayonnaise
- coarse black pepper
- 2 (7-3/4 oz) bags Lays's Dill Pickle potato chips or regular Lay's potato chips
- 1-1/3 cups Bisquick
- Preheat oven to 400 degrees F for a regular oven or 375 degrees F for a convection oven.
- Add potato chips and Bisquick to the bowl of a food processor and pulverize into a nice crumb mixture. (Depending on the size of your food processor bowl you might need to add the chips in batches.) Place mixture into a large plastic bag and set aside.
- Season each drumstick with black pepper. With your hands, slather each drumstick with mayonnaise. Drop each piece into the plastic bag with chip mixture, shaking vigorously until each drumstick is completely coated. Repeat until all drumsticks have been coated.
- Place drumsticks onto three rimmed baking sheets that have been fitted with a silicone mat or aluminum foil. Mist chicken with cooking spray. Bake on three levels in the oven for 35 minutes. Pull out each tray and turn over each drumstick. Return to the oven and bake for another 40-45 minutes until done and chicken has reached 165 degrees F.
- Cooking notes: I make my drumsticks in an oven that has both a regular and convection setting. Since this is a large batch of chicken, I use all three shelves of the oven and bake on my convection setting at 375 degrees F for the times indicated. If you are baking on a regular setting, use 400 degrees F as your temperature and when you remove your chicken to turn the pieces, I would suggest rotating the pans for more even cooking. Rotating pans is not necessary if you are baking on a convection setting.
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