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Crispy panko crusted chicken drumsticks seasoned with freshly roasted garlic, dried herbs, and toasted parmesan cheese baked till golden brown.
Chicken drumsticks are always a great dinner idea. They feed the masses, can be seasoned with everything, and come together with minimal prep. You can really take them in any direction flavor-wise. They make for a really versatile dinner.
Today I had the idea of roasted garlic similar to my favorite toasted garlic powder. I roasted the garlic till it was nice and golden then added it to crunchy panko breadcrumb seasoned with freshly grated parm, herbs, and other spices. I tossed the chicken in an egg wash of white wine and eggs before shaking it all together and letting it roast till golden in the oven. Paired with my crispy zucchini fries it was the perfect weeknight dinner.
Check out my tips and tricks below for the best-roasted garlic and toasted parmesan chicken drumsticks. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ROASTED GARLIC & TOASTED PARM CHICKEN DRUMSTICKS
roast and cool: roast the garlic and let it cool, that way once its combined with the bread crumbs it doesn’t become too wet. remove the garlic with a fork. reserve the remaining oil for brushing the chicken midway through the process.
flour: the addition of flour not in the food processor will help the flour stay smooth. the flour with allow you to have a better batter that sticks to the chicken but don’t add too much flour or the roasted garlic can get lost. combine the panko with the flour in a clean bowl. do not add the flour to the food processor of the residual moisture can cake it.
fresh garlic: the combination of fresh and roasted garlic is just for flavor. you can absolutely pick one or the other. when your roasting garlic make sure it’s completely coated in oil so that it doesn’t get hard and chewy the garlic will continue to cook with the chicken
let it tack: the key to great baked breaded items is to keep the breading intact and sticking to the meat. there are two ways to help it out. one way is to have enough egg to coat the meat. another is to let the outside breading dry a little after the chicken is completely dredged. let it sit in the air ten minutes before popping it into a hot oven
basting: once the flour is in the oven it has a tendency to look pale or washed out. once the coating has been cooked it’s generally okay to brush with oil or butter. brushing the chicken periodically with oil result in evenly golden brown chicken.
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