Buttery Parmesan Chicken Drummies Food

BUTTERY PARMESAN CHICKEN

Steps:

• Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13x9-in. baking pan. Bake at 425° until a thermometer inserted in chicken reads 165°, about 15 minutes.

CHICKEN PARMESAN DRUMSTICKS

Steps:

• Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
• Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

BUTTERY PARMESAN CHICKEN DRUMMIES

Steps:

• Heat oven to 350 degrees.
• Foil-line a shallow oven-safe pan.
• Mix all ingredients except butter and wings in a shallow bowl.
• Put the butter into a wide, shallow bowl and melt it.
• Take the wings and roll them one at a time in first the butter, then the parmesan mixture.
• Place them on the pan.
• Bake the wings for 1 hour.

ASIAN CHICKEN DRUMMIES

Steps:

• Heat oven to 450°. Pat excess moisture from thawed drummettes, using paper towels; place drummettes in large bowl. Drizzle 2 tablespoons of the melted butter over drummettes. Sprinkle with flour; toss to mix. (Mixture will be crumbly.)
• Arrange drummettes in single layer in ungreased rectangular pan, 15 1/2x10 1/2x1 inch. Bake 40 to 45 minutes or until crisp and brown.
• Transfer browned drummettes to 4- to 6-quart slow cooker, using slotted spoon. Mix remaining 1 tablespoon butter, the hoisin sauce and chili-garlic sauce. Pour over drummettes; toss lightly to coat.
• Cover and cook on low heat setting 1 to 2 hours or until juice of drummettes is no longer pink when centers of thickest pieces are cut. Drummettes will hold on low heat setting up to 2 hours.

BAKED BUTTERED CHICKEN DRUMSTICKS

Steps:

• Position a rack at the center of the oven and preheat to 400°.
• Pat the chicken dry using paper towels. Place the drumsticks into a shallow pan in a single layer. Season lightly with salt.
• In a small saucepan set over medium heat, melt the butter and stir in the scallions, thyme, tarragon, garlic salt, and lemon juice.
• Pour the herbed butter over the chicken, and bake, basting occasionally with the pan juice until the chicken is fork tender and cooked through, about 40 minutes. Remove from the oven and serve hot.

BREADED CURRY CHICKEN DRUMMIES

Steps:

• Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

PARMESAN FRIED CHICKEN DRUMETTES RECIPE - (4.5/5)

Steps:

• Mix the chicken drumettes with the marinade mixture, let the chicken marinate for 1-4 hours. Pour the milk into the bowl before frying. Mix the flour mixture together, dredge the chicken drumette in the flour mixture, tapping off excess flour, and place on a plate. Deep fry the drumettes in hot oil (180°C) for 5-6 minutes or until golden brown. Drain the chicken pieces on paper towel, serve hot.