These oven baked 3-ingredients parmesan ranch drumsticks are the kind of weeknight dinner that quietly turns into a family tradition. I started making them on a busy school night when I needed something fast, kid-friendly, and not too fussy, and now my kids ask for them every single week. With just chicken drumsticks, ranch seasoning, and parmesan, you get crispy, golden, cheesy drumsticks with that familiar creamy ranch flavor baked right in. Everything happens on one foil-lined pan, so cleanup is easy and you can actually sit down and enjoy dinner with your family.
These drumsticks are great with simple sides you can toss together while the chicken bakes: roasted potatoes or tater tots, buttered corn, green beans, or a crisp salad. My kids love them with carrot sticks, celery, and a little extra ranch for dipping. They also pair nicely with macaroni and cheese or garlic bread if you want more of a comfort-food feel. Serve them straight from the foil-lined pan for a casual, family-style dinner, and don’t forget plenty of napkins for those crunchy, cheesy fingers.
Oven Baked 3-Ingredients Parmesan Ranch DrumsticksServings: 4
Ingredients
3 pounds chicken drumsticks (about 8–10 pieces), skin-on
1 ounce dry ranch seasoning mix (1 packet)
1 cup finely grated parmesan cheese (from a wedge or the dry, shaker-style)
Directions
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with cooking spray or a thin swipe of oil so the cheesy coating doesn’t stick.
Pat the chicken drumsticks very dry with paper towels. This helps the parmesan and ranch seasoning stick better and gives you a crispier skin in the oven.
In a medium bowl, combine the dry ranch seasoning mix and the grated parmesan cheese. Stir well until the seasoning is evenly mixed into the cheese and you can see the herbs throughout.
Working one drumstick at a time, roll and press the chicken into the parmesan ranch mixture, coating all sides. Use your hands to gently press the mixture onto the skin so it sticks and forms a good layer. Shake off any very loose bits back into the bowl.
Arrange the coated drumsticks on the prepared baking sheet, leaving a little space between each one so the hot air can circulate and crisp the coating. Sprinkle any remaining parmesan ranch mixture over the tops of the drumsticks.
Bake in the preheated oven for 35–45 minutes, or until the drumsticks are deep golden and crispy on the outside and the internal temperature reaches at least 165°F (74°C) in the thickest part without touching the bone. If you like them extra crispy, you can bake closer to 45–50 minutes as long as they don’t burn.
If needed, turn the oven to broil for the last 2–3 minutes to brown the tops even more. Watch closely so the cheesy coating doesn’t scorch.
Remove the pan from the oven and let the drumsticks rest on the baking sheet for about 5 minutes. This helps the juices settle and the cheesy crust firm up so it stays crunchy when you pick them up. Serve warm right from the foil-lined pan.
Variations & Tips
For picky eaters, you can dial back the ranch flavor by using only 3/4 of the packet and adding a bit more parmesan, or leave a few drumsticks with just parmesan and a pinch of salt. If your family likes a little kick, stir 1/4 teaspoon of black pepper or a pinch of cayenne pepper into the parmesan ranch mixture. You can also use this same coating on bone-in chicken thighs or wings; just adjust baking time until the internal temperature reaches at least 165°F (74°C). For a slightly lighter version, remove the skin before coating, but note that the coating may not get quite as crispy. To make cleanup even easier, use heavy-duty foil and spray it well so the cheesy bits release easily. Food safety tips: Always wash your hands, cutting boards, and any utensils that touch raw chicken with hot soapy water before using them on other foods. Do not rinse raw chicken under the faucet, as this can spread bacteria around your sink. Use a meat thermometer to confirm the thickest part of each drumstick has reached at least 165°F (74°C). Refrigerate leftovers within 2 hours in a covered container and reheat thoroughly in the oven or air fryer until hot and sizzling before serving.
