2 Egg whites, large
3 Tbsp honey-Dijon mustard
2 cups plain panko crumbs
1/2 tsp garlic powder
1 Tbsp Tony Chacere (or your favorite pizzazz seasoning)
1/2 cup flour
8 chicken drumsticks (about 2 1/4 lbs)
Non-stick spray
Heat oven to 475. You'll need a rimmed baking sheet, lined with parchment paper (or foil), and coated with non-stick spray.
Place flour into shallow bowl. In a second shallow bowl, slightly beat eggs with mustard with a fork. In a final shallow bowl, mix panko crumbs, garlic powder, and Tony Chachere until blended.
Roll drumsticks in flour first, then in egg white mixture; shake to remove excess. Roll in crumbs and lightly press the crumbs into the drumstick to help them stick. Place on prepared baking sheet. Coat chicken with non-stick spray. Bake 25 minutes until chicken is cooked through and coating is browned. You can turn the chicken in the last 10 minutes of baking for a more even crisp all over the chicken.
8 chicken drumsticks (about 2 1/4 lbs)
Non-stick spray
Heat oven to 475. You'll need a rimmed baking sheet, lined with parchment paper (or foil), and coated with non-stick spray.
Place flour into shallow bowl. In a second shallow bowl, slightly beat eggs with mustard with a fork. In a final shallow bowl, mix panko crumbs, garlic powder, and Tony Chachere until blended.
Roll drumsticks in flour first, then in egg white mixture; shake to remove excess. Roll in crumbs and lightly press the crumbs into the drumstick to help them stick. Place on prepared baking sheet. Coat chicken with non-stick spray. Bake 25 minutes until chicken is cooked through and coating is browned. You can turn the chicken in the last 10 minutes of baking for a more even crisp all over the chicken.
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