Gratinated chicken thighs and drumsticks with crispy potatoes in an air fryer or oven. With just a few euros for the chicken, two potatoes and some breadcrumbs, you can serve a complete dinner for the whole family.
Is there anything more comforting than a plate of chicken and potatoes? It’s the classic Sunday dish, the dinner that pleases everyone, but today I want to propose it in an extra-crispy, highly aromatic version that will make you forget the usual roast chicken.
In my kitchen I always have drumsticks: economical, juicy and perfect to eat with your hands! For this recipe I chose a crumbly breading full of herbs that wraps the meat and potatoes creating an irresistible golden crust.
The secret?
A quick pass in extra virgin olive oil and that touch of lemon and fresh basil you see in the photo, capable of giving an incredible freshness to the dish.
Whether you have little time and want to use the air fryer for a light and fast result, or you prefer the slow, traditional cooking in the oven, the result will be the same: very tender meat that falls off the bone and potatoes so tasty they’ll disappear in a second.
This is not just a recipe, it’s my grandchildren’s favorite dish!
Every time they come to visit, they know these crispy drumsticks will be waiting. They love to pick them up with their hands and bite into them, having fun with the tasty crust.
And of course, to make them truly happy, their favorite sauces can’t be missing on the table: plenty of mayonnaise and ketchup to dip both the chicken and the sandy potatoes.
For this recipe I chose new potatoes. Being early potatoes with very thin skins, there’s no need to peel them! Just wash them very well under running water to remove any traces of soil and dry them carefully.
Leaving the skin on not only saves time, but gives the potatoes a crispier exterior and a more intense flavor, typical of traditional recipes.
Obviously if you can’t find new potatoes use the ones you have at home; importantly, cut them to the right size for even cooking.
It’s their favorite party, and seeing them eat with such joy is my greatest satisfaction!
Are you ready to discover how to get this perfect crust? Put on your apron and let’s begin!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 714.21 (Kcal)
- Carbohydrates 51.72 (g) of which sugars 2.64 (g)
- Proteins 36.82 (g)
- Fat 39.73 (g) of which saturated 9.44 (g)of which unsaturated 18.63 (g)
- Fibers 4.15 (g)
- Sodium 1,115.72 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Gratinated chicken thighs and drumsticks with crispy potatoes in air fryer or oven
- 8 chicken drumsticks and thighs ((about 2.2 lb) — so everyone gets at least two!)
- 1.76 lb new potatoes (or regular)
- 1 1/4 cups breadcrumbs (180)
- 1 bunch parsley (a generous bunch (to be finely chopped with a knife!))
- as needed extra virgin olive oil (to massage the chicken and potatoes)
- as needed salt
- pepper
Tools
- Bowl
- Air fryers
- Baking dish
- Parchment paper
Steps
Gratinated chicken thighs and drumsticks with crispy potatoes in air fryer or oven
Before you start, a small but fundamental kitchen secret: never wash chicken under running water!
Washing it increases the risk of bacterial contamination in the kitchen due to water splashes. If the drumsticks seem wet, simply pat them dry well with paper towels.
This is not only safer, but it will also allow the oil and the breading to adhere better, ensuring unbeatable crispiness!
If you use new potatoes like I did, wash them well and leave the skin on: it’s thin and delicious! Cut them in half.
If you use regular potatoes, peel them. Cut the potatoes into slices or cubes of about 3/4–1 1/4 inch. It’s essential that the sizes are right so the potatoes cook evenly with the chicken, without staying hard or burning.
On a flat plate, combine the breadcrumbs and a good bunch of fresh parsley finely chopped with a knife. Don’t use a food processor: seeing the little parsley leaves whole makes the dish more rustic and aromatic.
Place the drumsticks in a bowl and massage them with plenty of extra virgin olive oil until they are glossy.
Add a good pinch of salt and a grind of pepper, and continue massaging the chicken well.
The oil on the chicken skin is essential: it will act as glue for the breadcrumbs and will make the skin super crispy.
First pass the drumsticks through the breadcrumb-parsley mix, pressing well with your fingers so the “sandy” coating adheres. Arrange them on a baking sheet lined with parchment paper.
Pass the potatoes in the bowl where you oiled the chicken (this way they pick up all the flavor!), then dunk them in the remaining breadcrumbs.
Season the potatoes with salt and pepper as well.
Cutting them to the right size guarantees even cooking together with the chicken.
Arrange the potatoes around the chicken and sprinkle all the remaining breadcrumbs from the plate on top: those clumps will become delicious!
In the Air Fryer: 374°F for 25–30 minutes.
In a Convection Oven: 392°F for 35–40 minutes.Garnish with slices of lemon and basil leaves.
Serve with mayonnaise and ketchup for the kids’ delight!
Enjoy your meal.
Tips
Remember that recipes are guides, but the cook’s eye is fundamental:
Every appliance is different: The times given here are indicative. Every oven and every air fryer has its own power and timing. Also, if the drumsticks are very large, they may need a few extra minutes compared to smaller ones.
The paper trick: If during cooking you notice the parsley breading starting to darken too quickly but the chicken isn’t ready yet, don’t worry! Cover the baking tray (or basket) with a sheet of parchment paper or aluminum foil.
This will protect the crust from direct heat, allowing the heat to reach the center of the chicken without burning the gratin.
Tasty Variations: Paprika or Cheese?
If you want to give a little something extra to your sandy breading, you can enrich the breadcrumbs-and-parsley mix according to your tastes:
Savory Version (with Cheese): Add two tablespoons of Parmigiano Reggiano or grated Grana to the breadcrumbs. During cooking the cheese will melt creating an irresistible, salty crust.
Flavorful Version (with Paprika): If you like a stronger taste, add a teaspoon of sweet or smoked paprika. In addition to the aroma, it will give the chicken an intense golden color and a slightly spicy aftertaste that goes great with the potatoes.
You can even use both! Remember that cheese tends to brown faster, so in that case the mixture may need to be covered with parchment paper a little earlier to avoid burning.
How to store the chicken and potatoes
If you have leftover drumsticks or potatoes, don’t worry! Here’s how to handle them best:
In the Refrigerator: Store them in an airtight container for up to 2 days.
To maintain the crispiness of my parsley breading, I do not recommend the microwave (which makes everything soggy).
Reheat them in the air fryer at 356°F for 4–5 minutes, or in a hot oven for about ten minutes. They’ll come back almost like freshly made!
Freezing: If the ingredients you used were fresh (not previously frozen), you can freeze the cooked chicken and potatoes.
When you want to eat them, place them straight from the freezer into the hot oven.
FAQ (Questions & Answers)
Can I use chicken wings?
Wings are perfect for an appetizer or a quick dinner. Here are a few tips to follow:
Reduced cooking times: Being smaller than drumsticks, wings cook much faster.
In the air fryer they will need about 15–20 minutes at 374°F. In the oven, about 25–30 minutes.
Potato cutting: If you use wings, cut the new potatoes a bit smaller (or into thinner slices) to make sure they are ready at the same time as the chicken.
Maximum crispiness: Wings have a lot of skin, so with the “oil massage” trick before breading they will become truly crunchy “snacks”.Can I make the breading with corn flakes?
If you want an even crispier result, you can replace (or mix) the breadcrumbs with corn flakes (the classic breakfast corn flakes, be sure: not sweetened!).
How to: Put the corn flakes in a food bag and crush them coarsely with your hands or a rolling pin. Don’t reduce them to powder: they should remain small irregular pieces.
The Mix: Mix the crushed flakes with your parsley chopped with a knife.
Application: Press the corn flakes well onto the oiled chicken skin. Because the pieces are larger than breadcrumbs, you’ll need to press a bit more to make them adhere.
Cooking: In the oven the flakes will turn golden and very light.
Attention: corn flakes tend to darken a little faster than bread, so have your parchment paper ready to cover them halfway through cooking if necessary!
If you use corn flakes, I recommend adding a pinch of sweet paprika to the mix: the color will become a beautiful orange and the flavor will recall American fried chicken, but without a drop of frying!If I’m on a diet, what can I replace the potatoes with?
The best “Light” and Sandy alternatives
Zucchini slices or sticks:
They are the king substitute. Cut them about 1/2–3/4 inch thick (like you did with the potatoes) so they don’t fall apart.
The trick: Pass them in oil and breadcrumbs just like the potatoes. They become sweet and crispy on the outside.
Pumpkin cubes:
Perfect if you miss the sweet flavor of potatoes. Pumpkin has far fewer calories and with the parsley breading and a pinch of paprika it’s delicious.
Fennel slices:
Cut into wedges not too thin. When cooked they become tender inside and the breading outside removes that strong anise flavor, making them tasty even for those who don’t like fennel.
Cauliflower florets:
Break the cauliflower into small florets. The shape of the cauliflower “holds” a lot of breadcrumbs in its gaps, becoming a real crunchy delight.
Bell peppers are perfect because they stay firm and colorful. Here are my tips to prepare them best:
How to cut: Cut the peppers (red and yellow for cheerfulness!) into strips about 1 1/4–1 1/2 in wide or into cubes. Don’t make them too thin, otherwise they burn before the chicken is cooked.
Skin trick: If you have difficulty digesting them, you can quickly peel them with a vegetable peeler before cutting, but the skin in the oven becomes very soft.
The Breading: Dip them in oil, salt and pepper and then in your breadcrumb-parsley mix. The breadcrumbs will “dry” the pepper’s water, making them almost fried but without fat!If you’re dieting, what’s the perfect mixer?
The Complete Dish (Diet Version)
If you want a tray that’s a triumph of health, you can do this:
“Today for me the light version: half peppers and half zucchini!” Peppers give sweetness, zucchini give crunch.
I put everything together with the chicken drumsticks and sprinkle with my magic herb mix. It’s a one-pan meal that fills you up but doesn’t weigh you down!
