If you’ve been cooking chicken drumsticks the same way forever, these Crispy Butterflied Chicken Drumsticks are your sign to switch things up. Butterflying drumsticks might sound a little extra, but trust me—it’s a technique you’ll be wondering why you didn’t try sooner. The chicken cooks faster and more evenly, the skin gets insanely crispy, and every bite is packed with flavor because there’s way more surface area for the seasoning to cling to. Then pairing the drumsticks with this tangy herb dipping sauce really takes it to the next level.

A white plate with roasted chicken drumsticks garnished with fresh parsley, served alongside a bowl of creamy dipping sauce.

Friends, I have to be honest. Chicken drumsticks used to be one of those things I just made on autopilot. Just season them, throw them in the oven, hope they cooked evenly, and call it a day. They were good, but nothing exciting. Once I tried butterflying them? I haven’t gone back since. You won’t catch me without a butterflied drumstick again.

The technique might sound a little bit much at first, but it’s actually so simple and really makes a big difference. Opening the drumsticks up means more surface area for seasoning to get into, faster cook time, and it delivers the perfect balance of juicy meat and super crisp skin without having to fry it. No more biting into a piece that’s crispy on one side and weirdly pale on the other. Every single bite is golden, flavorful, and exactly how you want a drumstick to be.

But wait! There’s more. Don’t forget the herby tangy sauce you’re going to dip it in. It’s cool, tangy, herby, and a tiny bit spicy. It’s perfect for cutting through the richness of the chicken. I love making this dinner when I want something comforting but a little bit elevated. Whether you toss these in the air fryer or put tin them oven is completely up to you. Either way, you’re going to love em!

A yellow plate of raw chicken drumsticks is surrounded by small bowls of spices, salt, yogurt, fresh herbs, a halved jalapeño, garlic, a lemon half, wooden utensils, and a bottle of olive oil on a tiled countertop. — To make these chicken drumsticks, you’ll need chicken drumsticks, olive oil, paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, labneh or Greek yogurt, chives, Italian parsley, jalapeno, garlic, and lemon.

Six raw chicken drumsticks are arranged on a yellow cutting board with a small black-handled knife beside them. Some herbs and spices are partially visible around the edges of the board. — To make these chicken drumsticks, you’ll need chicken drumsticks, olive oil, paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, labneh or Greek yogurt, chives, Italian parsley, jalapeno, garlic, and lemon.

What You Need to Make These Juicy & Crispy Drumsticks

Chicken Drumsticks: For this recipe, skin-on chicken drumsticks are what you’re looking for. Butterflying them helps the meat cook faster and more evenly, while the skin gets extra crispy and flavorful.
Olive Oil: Just a small amount goes a long way here. It helps the spices stick to the chicken and encourages that golden, crispy exterior in both the air fryer and oven.
Paprika: This adds warmth and color to the chicken without making it spicy. It also helps give the skin that beautiful deep golden hue.
Garlic Powder: Garlic powder brings big savory flavor without the risk of burning like fresh garlic can at high heat.
Onion Powder: A subtle but important layer of flavor that rounds out the spice blend and makes the chicken even better.
Cumin: Warm and slightly smoky, cumin gives the drumsticks a little something extra.
Kosher Salt & Black Pepper: Essential for bringing all the flavors together and making sure every bite is well-seasoned.

A hand sprinkles spice mixture onto raw chicken drumsticks in a glass bowl. Surrounding the bowl are fresh herbs, sliced jalapeños, lemon, a bowl of spices, and other cooking ingredients on a tiled surface. — Next, drizzle the chicken with the olive oil, then sprinkle over the paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use your hands to really massage the seasoning into the chicken, making sure it gets into every crevice.

Labneh or Greek Yogurt: This is the base of the dipping sauce. Labneh is extra thick and creamy, but Greek yogurt works just as well if that’s what you have.
Chives: Mild and fresh, chives add a gentle onion flavor without overpowering the sauce.
Italian Parsley: Bright and herby, parsley keeps the sauce tasting fresh and balanced.
Jalapeño: Adds a subtle heat and freshness. Removing the seeds keeps it spicy enough to notice, but not overwhelming.
Garlic: Just one clove adds a sharp, savory bite.
Lemon: A squeeze of fresh lemon juice adds brightness and cuts through the richness of both the chicken and the yogurt.
Kosher Salt: A final seasoning touch to make all the flavors in the sauce pop.

Raw, seasoned chicken drumsticks arranged in a single layer on a metal wire rack, ready for cooking. Surrounding the rack are bowls with spices, garlic, and herbs on a tiled countertop. — If you’re using the air fryer, preheat it to 400°F. Arrange the chicken in a single layer, skin side down, and cook for 10–12 minutes. Flip the drumsticks and continue cooking for another 10–13 minutes, until the skin is deeply golden and crispy and the chicken is cooked through.

How to Make These Crispy Butterflied Chicken Drumsticks

To make these crispy butterflied chicken drumsticks, start by butterflying the chicken. Using a sharp knife, carefully cut down along one side of the bone, then make similar cuts on either side so the meat opens up and lays flat. You want each drumstick to be one even piece with plenty of surface area exposed. Add all of the butterflied drumsticks to a large bowl and set aside.

Next, drizzle the chicken with the olive oil, then sprinkle over the paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use your hands to really massage the seasoning into the chicken, making sure it gets into every crevice.

A food processor bowl containing chopped green onions, a garlic clove, diced green pepper, and coarse salt, surrounded by more fresh herbs and a dish of salt on a tiled surface. — *Add the sauce ingredients to a small food processor or blender. Blend until mostly smooth*.

A plate of roasted chicken drumsticks garnished with parsley, with one drumstick being dipped into a bowl of creamy green sauce. Plates, a napkin, and herb sprigs surround the dish. — *Add the sauce ingredients to a small food processor or blender. Blend until mostly smooth*.

If you’re using the air fryer, preheat it to 400°F. Arrange the chicken in a single layer, skin side down, and cook for 10–12 minutes. Flip the drumsticks and continue cooking for another 10–13 minutes, until the skin is deeply golden and crispy and the chicken is cooked through.

For the oven method, preheat your oven to 400°F and line a baking sheet. Arrange the chicken in an even layer and roast for 18–20 minutes, then flip and continue roasting for another 17–20 minutes, until the skin is crisp and the meat is juicy and fully cooked.

While the chicken cooks, make the herby yogurt sauce. Add the labneh or Greek yogurt, chives, parsley, jalapeño, garlic, lemon juice, and salt to a small food processor or blender. Blend until mostly smooth, leaving a little texture. Taste and adjust the salt as needed. Serve the hot, crispy chicken with plenty of the tangy herby yogurt sauce on the side.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.