Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then set a wire rack on top.
- In a small mixing bowl, combine mayonnaise (or sour cream) with ranch seasoning mix and garlic powder. Stir until smooth.
- Pat the chicken drumsticks dry with paper towels. Season them lightly with salt and pepper.
- Using a pastry brush or spoon, coat each drumstick generously with the ranch mixture.
- Roll each coated drumstick in the crushed ranch-flavored chips or panko breadcrumbs until thoroughly covered.
- Arrange the drumsticks on the prepared wire rack, spacing them evenly.
- Bake for 35 to 40 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- For extra crispiness, broil the drumsticks during the last 2 to 3 minutes of baking, watching closely to prevent burning.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Variations:
- Spicy Kick: Add cayenne pepper or hot sauce to the mayo mix for a spicy version.
- Gluten-Free Option: Use gluten-free panko or crushed gluten-free chips.
- Boneless Alternative: Swap drumsticks for boneless chicken thighs or tenders; adjust cooking time accordingly.
- Dairy-Free: Use a dairy-free mayo alternative to keep it lactose-free.
Tips:
- Even Cooking: Use a wire rack to allow air to circulate around the drumsticks, ensuring all-over crispiness.
- Make Ahead: You can coat the chicken ahead of time and refrigerate it for a few hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Crunch Control: If using chips, don’t over-crush them—you want small crumbles, not powder, for the best texture.
This dish is perfect for ranch lovers and weeknight warriors alike—simple, satisfying, and downright delicious.
