Baked Chicken Drumsticks

Prep 10 min


Cook 30 min


Ready in 40 min

Family Friendly crispy cornmeal and ranch coated drumsticks with red skin potato mash and green beans.


    Chicken & Green Beans
  • 1   egg
  • ¼ cup (60 mL) milk
  • ½ cup (125 mL) yellow cornmeal
  • 1½ tbsp (22 mL) Ranch Popcorn Seasoning
  • 1 tsp (5 mL) baking powder
  • 8   bone-in, skin-on chicken drumsticks (1½ lbs./3–4 oz. each)
  • 1 tsp ( 5 mL) olive oil, plus more for spritzing
  • 8 oz. (250 g) green beans
  • ¼ tsp (1 mL) salt
    Red Potato Mash
  • 1½ lbs. (700g) red potatoes, quartered
  • ⅓ cup (75 mL) milk
  • 2 tbsp (30 mL) butter
  • ½ tbsp (7 mL) Ranch Popcorn Seasoning


  1. Preheat the oven to 425°F (220°C). In a medium bowl, whisk the egg and milk together.

  2. In a separate bowl, mix the flour, cornmeal, seasoning, and baking powder.

  3. Dip the drumsticks in the cornmeal mixture and coat them evenly. Next, coat the drumsticks in the egg mixture. Then, dip them into the cornmeal mixture again, and place them on a large, greased sheet pan.

  4. Spritz oil over the tops of the drumsticks. Add the green beans to the baking sheet, drizzle them with the oil, and sprinkle them with the salt. Bake for 15 minutes. Flip the chicken and bake for 12–15 minutes more, or until the temperature reaches 165°F (74°C).

  5. Meanwhile, pour cold water over the potatoes, so they’re covered with 2" (5 cm) of water, and bring to a boil. Cook until tender, about 10–12 minutes.

  6. Drain the water and add the potatoes back to the pot along with the milk, butter, and seasoning. Mash until creamy. Serve the chicken with the red potato mash and green beans.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 650, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 220 mg, Sodium 780 mg, Carbohydrate 63 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 41 g

Cook's Tips:

Easy Change-Ups

Give Another Potato a Go: Red potatoes don’t just bring great color to a dish—their skins add nutrients, too! That said, this recipe is also great if you use Yukon gold or russet potatoes instead.

Vary the Veggies: If you aren’t a fan of green beans, try a different vegetable like broccoli or sliced peppers.

Milk Mix-Up: For more flavor, you can swap the milk for buttermilk.

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