Crunchy Garlic Drumsticks Food

CRUNCHY GARLIC DRUMSTICKS

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Crush cereal. Mix cereal, parsley and paprika. Mix butter, milk, chives, salt and garlic powder. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 35 to 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

CRUNCHY GARLIC CHICKEN

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
• In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
• Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

CRUNCHY LEMONADE DRUMSTICKS

Steps:

• Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
• Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
• Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
• Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS

Steps:

• Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
• Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
• Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
• Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
• Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

CRUNCHY GARLIC DRUMSTICKS RECIPE - (4.5/5)

Steps:

• Heat oven to 425ºF Spray rectangular pan, 13x9x2 inches, with cooking spray. Crush cereal. Mix cereal, parsley and paprika. Separately mix butter, milk, chives, salt and garlic powder. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray chicken with cooking spray. Bake uncovered 35 to 50 minutes or until juice of chicken is no longer pink in the center.

CRUNCHY GARLIC CHICKEN

Steps:

• Heat oven to 425°F degrees.
• Spray rectangular pan (9x13x2-inch) with cooking spray.
• Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
• Mix crushed cereal, parsley and paprika.
• Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
• Place in pan.
• Drizzle with 2 tablespoons butter.
• Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.

HONEY GARLIC DRUMSTICKS

Steps:

• Preheat the oven to 400°F.
• Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
• Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well.
• Remove the drumsticks from the oven and brush with the sauce.
• Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

CRUNCHY GARLIC DRUMSTICKS

Steps:

• Heat oven to 425º. Spray 13x9 pan with cooking spray.
• Mix butter, milk, chives, salt and garlic powder. Mix cereal, parsley, and paprika. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray the chicken with the cooking spray.
• Bake uncovered for 35-50 minutes or until chicken is thoroughly cooked and no longer pink.