Crispy Chicken Drumsticks 4.000

Deb Lindsey for The Washington Post; dinnerware from Crate And Barrel

Dinner in Minutes Aug 18, 2010

There's a subtle hint of ginger and soy sauce in each bite of these gluten-free drumsticks. Frying them before baking sets the crunchy coating and helps ensure that the meat will be cooked through.

Brown rice flour is available at Whole Foods Markets and other grocery and health-food stores that carry a full line of Bob's Red Mill brand products. (If you don't have a gluten or wheat intolerance, substitute all-purpose flour.)

Serve with coleslaw.

Servings: 4 - 6

Yield: Makes 12 drumsticks

  • 2 cups vegetable or canola oil, or as needed
  • 3 large eggs
  • 1/2 cup gluten-free tamari or soy sauce
  • 1/4 cup honey
  • 1/2 cup cornstarch, preferably Argo brand (100 percent cornstarch; gluten-free)
  • 1/2 cup brown rice flour
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 2 teaspoons salt
  • 12 chicken drumsticks (skin-on or skinless)


Preheat the oven to 400 degrees. Have a rimmed baking sheet at hand; line it with aluminum foil for easy cleanup.

Heat the oil in a large skillet over medium-high heat; the oil is hot enough when it has small bubbles in it.

Whisk together the eggs, soy sauce and honey in a wide, shallow bowl.

Combine the cornstarch, brown rice flour, garlic powder, ground ginger and salt in a large resealable plastic food storage bag; shake to mix well.

Dip each drumstick into the egg mixture to coat evenly, then drop a few at a time into the bag to coat evenly with the dry mixture. Carefully place in the hot oil; fry 6 of them at a time for a total of 6 minutes, turning as needed to brown evenly. If they brown too quickly, reduce the heat as needed. The chicken will not be cooked through. Use tongs to transfer the drumsticks to the baking sheet, and place the baking sheet in the oven. Bake for 25 minutes or until cooked through.

To test for doneness, use a sharp knife to make a shallow slit near the bone; there should be no trace of pink.

Repeat the process with the remaining drumsticks.

Serve hot or at room temperature.

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Recipe Source

Adapted from "The Gloriously Gluten-Free Cookbook," by Vanessa Maltin (Wiley, 2010).

Tested by Bonnie S. Benwick.

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