As I've discovered, being quick and easy doesn't mean that the meal is unexciting. Quite the opposite in fact. Mr So D'lish's eyes light up when he sees that I'm making my crunchy coated chicken drums.
I experiment a lot with different flavours, sometimes it has kiwi/English flavours, other times it's Italian or Thai or Chinese.
Panko crumbs are a good alternative to bread crumbs. Panko crumbs are a Japanese-style crumb that has larger flakes than ordinary bread crumbs. I like to use these because it makes the drumsticks extra crunchy.
Whichever style you decide to do, it's simple and the kids can help too.
Crunchy Coated Chicken
8-12 chicken drumsticks
Marinating herbs and spices of your choice (see below)
1 1/2 cups of Panko or bread crumbs
Kiwi/English: 2 tsp minced garlic, 1 tsp paprika, 1 tbsp chopped fresh sage, 1/2 tsp chilli flakes, juice of a lemon
Italian: 2 tsp minced garlic, 2 tsp oregano, juice of a lemon
Thai: 2 tsp minced garlic, 2 tsp red curry paste, 1/2 tsp fish sauce, juice of a lime
Chinese: 2 tsp minced garlic, 1 tsp minced ginger, 2 tbsp soya sauce, 3 tbsp melted honey, 1 tsp sesame oil, 1 tbsp sesame seeds
- In a large mixing bowl or marinating dish, put in the drum sticks and add your marinating herbs and spices. Mix well.
- Cover and marinate in the fridge for at least 20 mins, preferably a few hours (you could do this before work)
- Heat oven to 200 degrees C on fan grill
- Put the Panko crumbs on a plate and coat the drumsticks with a thin layer of crumbs. The crumbs should stick if the marinade has a bit of moisture in it. If your drumsticks are dry, dip them in beaten egg before crumbing.
- Grill the drumsticks on an oven grill rack with a tray underneath to catch the drips.
- Grill for 10-15 minutes each side or until cooked.
Serve with mashed potatoes and lots of vegetables for a delicious, simple meal.
By Andrea Wong.
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