Cajun Baked Chicken Drumlets

I grew up in a house where Cajun spice was treated like a secret weapon, and my mother blended her own from scratch every time she needed it. Store-bought, she said, always smells of old oregano and disappointment. That habit stuck. Now whenever I make these drumlets, I dry-roast the whole spice blend first, even if I made a fresh batch the week before. The toasting changes things; the cumin deepens, the paprika loses its raw edge, and the whole kitchen starts to smell like something worth gathering around. Steaming the chicken before baking might seem like an extra step, but it makes the inside stay moist while the outside crisps in the oven. Game day, weeknight dinner, packed lunch the next day. These hold up in any situation.

How to Make Cajun Baked Chicken Drumlets

Steam before you bake

Fifteen minutes of steaming after the marinade sets the chicken most of the way through. This means the oven is only finishing the job and crisping the coating, not cooking raw chicken through a layer of flour and egg. Don’t skip this; it’s what separates dry drumlets from good ones.

Dry the chicken before dredging

Pat the steamed pieces dry before the flour mixture. Any surface moisture creates steam during baking and softens the coating. The flour should stick in an even layer. Shake off the excess before the egg wash and again before the second flour coat.

Toast the spice blend fresh

Two to three minutes in a dry skillet over medium heat, stirring constantly. The moment you smell the cumin bloom, take it off the heat. Let it cool before mixing with the flour or the residual heat changes the dredge texture. Store any leftover blend in a sealed jar for up to two months.

Cajun Baked Chicken Drumlets

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• Author: Jehanne Ali
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Crispy cajun chicken drumlets, healthier than takeout!
Perfect for a weeknight dinner or game day.

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Ingredients

Units USM Scale 1x2x3x

• 8 large chicken drumlets
• 1 tbsp ginger-garlic mix
• 0.5 tsp salt
• a dash of turmeric
• 1 cups (237 ml) plain flour
• 0.5 cups (118 ml) Cajun seasoning
• 2 large eggs
• 1 tbsp canola oil
• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 2 tbsp paprika
• 2 tbsp oregano
• 1 tbsp coarse salt
• 1 tsp nutmeg powder
• 1 tsp dried chilli flakes

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Instructions

1. Dry roast all the spices and salt for a few minutes until fragrant. Store in an airtight jar for up to a couple of months.
2. Marinate the chicken drumlets with ginger-garlic, salt, and turmeric for at least 30 minutes.
3. Steam the chicken for 15 minutes, until almost tender.
4. Mix the flour and Cajun seasoning in a bowl.
5. Whisk the eggs in a separate bowl.
6. Dip the chicken into the flour mixture, then into the egg.
7. Dip them again into the flour, then the egg, repeating until a thick coating is achieved.
8. Arrange the drumlets on a baking tray. Drizzle with canola oil.
9. Bake at 392°F (200°C) for 10 minutes, reduce heat to 356°F (180°C), and bake for another 30 minutes, or until the chicken is golden brown with crispy edges.

Notes

• For extra crispy skin, ensure the chicken is completely dry before dredging in the flour mixture.
• Leftover drumlets can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
• If you don’t have plain flour, you can substitute all-purpose flour with similar results.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Cajun

Nutrition

• Serving Size: 2 drumlets
• Calories: 350
• Sugar: 2
• Sodium: 600
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 12
• Carbohydrates: 20
• Fiber: 2
• Protein: 30
• Cholesterol: 150

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