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Herb and Pumpkin Seed Coated Chicken Drumsticks

Herb and Pumpkin Seed Coated Chicken Drumsticks
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 12 chicken drumsticks
  • 3 cups pumpkin seeds
  • 2 TBLS fresh rosemary, chopped
  • 1 TBLS fresh thyme, chopped
  • 2 TBLS fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp Black pepper
  • 1 cup All-purpose flour
  • 2 eggs, beaten with 2 tablespoons water
  • 1 TBLS vegetable oil
  • 1 onion, minced
  • 1 red bell pepper, minced
  • 3 Cloves garlic, minced
  • 3 mangoes, peeled and cubed
  • 1/3 cup lime juice
  • 2 TBLS sugar



1 Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.

2 Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl.

3 Add rosemary, thyme, parsley, salt and pepper. Set aside.

4 In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture.

5 Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks.

6 Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.

7 While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; sautÈ until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often. Serve hot with chicken drumsticks.


National Chicken Council

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