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Crumbed Chicken
By Andy | April 5, 2008
Crumbed Chicken
Serves 4
Prep time : 5 minutes
Cooking time : 30-35 minutes
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Ingredients
12 chicken drumsticks. Trim lower knuckle and remove skin.
1/2 cup plain flour, seasoned with salt and pepper.
2 eggs.
1/4 cup of milk.
1 1/2 cups dried breadcrumbs.
1 teaspoon garlic powder.
Olive oil spray.
Method
Preheat the oven to 220C.
Place the flour into a medium freezer bag.
Add chicken to the bag, toss to coat in flour, leave in bag until ready to use.
Whisk the egg and milk together into a bowl.
In another bowl, mix the breadcrumbs and garlic powder.
Toss the chicken in the bag again.
Remove chicken, shake off excess flour and dip in the egg mix.
Place the chicken into the breadcrumbs and press them into the flesh.
Lightly spray a wire rack, place chicken on the rack and the rack over a baking dish to catch any fat that drips.
Lightly spray the drumsticks.
Bake drumsticks for 20 minutes, turn oven down to 180C and back for a further 10-15 minutes, or until the juices run clear when a skewer is inserted into the thickest
part of the leg.
Serving
Delicious with our crispy potato wedges recipe.
Adjust cooking time by 15-20 minutes to accomodate both dishes being baked at once.
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Topics: Chicken & Other Poultry |
4 Responses to “Crumbed Chicken”
Comments
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April 12th, 2008 at 9:39 pm
i found the chicken perfect but the crumbs a bit dry,
is there a way to solve this?
April 12th, 2008 at 9:56 pm
The crumbs are used only to prevent the chicken from drying out.
The crumbs should have formed a crunchy layer on the chicken, which I guess you could call dry.
Another variation here is to leave the skin on, the skin crisps and becomes crunchy while keeping the chicken moist.
April 12th, 2008 at 10:06 pm
ok ill try that,
do you think a steam oven would help?
thks
April 13th, 2008 at 9:18 am
I’ve done plenty of chicken meals in a steamer, but not a steam oven.
I’d be inclined to use none of the above recipe, instead use heavy aromatics like whole crushed garlic and roughly chopped ginger and perhaps some star annise and lemongrass to flavour the flesh through the steaming process.