The chicken drumsticks with crispy coating is a recipe that I suggest for eating chicken, and this part in particular, in a different way.
I don’t particularly like chicken drumsticks, I prefer thighs, but cooked this way they are really good, even more!
Chicken is an economical meat that allows us to make many recipes, but sometimes we lack the right idea.
The peculiarity of this recipe is the double cooking method, I know, you’re already thinking about the time to prepare and cook everything, but with a little organization, you can manage it.
I think making quick recipes, maybe we do them often, but every now and then it’s good to take some time to cook something more demanding or that simply takes a little longer.
Try making this chicken main course following my recipe!
If you replicate this recipe or others on my blog, feel free to send me your photos, if you like, I will post them on my fb page with your name.
Approx. 259 Kcal per drumstick
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Drumsticks with Crispy Coating
- 8 chicken drumsticks (about 2.2 lbs)
- to taste Salt
- to taste Rosemary
- Bay leaf
- 1 tablespoon extra virgin olive oil
- 1.5 cups breadcrumbs
- 2 Eggs
- 1 tablespoon extra virgin olive oil
- to taste salt
Preparation of Chicken Drumsticks with Crispy Coating
Take the chicken drumsticks and cut the bone at the end as I did, just the final point, the yellow one to be clear.
In a bowl, put the meat with salt, chopped bay leaf, and chopped rosemary, mix well with your hands to incorporate the ingredients well.
In a non-stick pan, put the extra virgin olive oil, heat the pan, and add the seasoned meat, let it cook for about 15 minutes so that it browns a bit, turning the meat as needed.
It doesn’t need to be fully cooked, the important thing is that the meat is cooked enough on the outside.
Once cooked, turn off the heat and let the meat cool down.
Meanwhile, prepare the coating with breadcrumbs, 1 tablespoon of extra virgin olive oil, salt, and set aside and in another bowl prepare the beaten eggs.
When the meat has cooled, dip it in the egg and then in the breadcrumbs and place it in a baking tray lined with parchment paper.
Bake covered with foil in a preheated oven at 428°F for about 30 minutes.
When almost done, remove the foil and finish baking until golden.
