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Panko Buttermilk Chicken Drumsticks

Drum roll please!!!!! For these insanely crispy panko breaded buttermilk chicken drumsticks!

 

Ingredients

Ingredients
Servings:
 Chicken Drumsticks
g
Boneless Chicken Breast
Garlic Clove
Sprigs of Lemon Thyme
g
Buttermilk
tbsp
Sugar
tsp
Kosher Salt
tsp
Black Pepper
g
All-Purpose Flour
tsp
Cayenne Pepper
g
Panko Bread Crumbs
Eggs
tbsp
Milk
tbsp
Olive Oil
Calories
per serving
533
Carbs
24
Protein
31
Fat
17

Instructions

Preparing In The Kitchen
  1. Wash the chicken drumsticks thoroughly and pat dry with kitchen paper. Cut the chicken breast into 2 cm strips. Place them side by side in a baking dish.
  2. For the marinade, peel and mince the garlic. Wash the thyme and shake dry, pluck the leaves and chop finely. Mix both with the buttermilk, sugar, ½ teaspoon salt and ½ teaspoon pepper. Pour the marinade over the chicken, so that everything is covered with it.
  3. Place the chicken covered in the refrigerator and marinate for at least 4 hours (even better overnight).
  4. Then remove the chicken from the marinade, drain, season with salt and pepper.
  5. Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
  6. For the breading, mix the flour with the cayenne pepper and place in a deep plate. Put the panko in another deep plate. Whisk the eggs with the milk and pour into a third plate.
  7. One by one, dredge each chicken piece in the flour, then dip in the egg. Let them drain briefly and finally place each chicken piece into the panko crumbs. Make sure to press the crumbs onto the chicken on all sides to coat well. Gently shake off the excess breading.
  8. Place the breaded chicken pieces on the prepared baking sheets, drizzle with olive oil and bake for 25-30 minutes, until juice runs clear if poking the wing or stripe with a chopstick.
  9. Transfer chicken drumsticks on a plate and cool for 2-3 minutes. Serve while warm with your favorite dips.

Preparing In The Kitchen
  1. Wash the chicken drumsticks thoroughly and pat dry with kitchen paper. Cut the chicken breast into 2 cm strips. Place them side by side in a baking dish.
  2. For the marinade, peel and mince the garlic. Wash the thyme and shake dry, pluck the leaves and chop finely. Mix both with the buttermilk, sugar, ½ teaspoon salt and ½ teaspoon pepper. Pour the marinade over the chicken, so that everything is covered with it.
  3. Place the chicken covered in the refrigerator and marinate for at least 4 hours (even better overnight).
  4. Then remove the chicken from the marinade, drain, season with salt and pepper.
  5. Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
  6. For the breading, mix the flour with the cayenne pepper and place in a deep plate. Put the panko in another deep plate. Whisk the eggs with the milk and pour into a third plate.
  7. One by one, dredge each chicken piece in the flour, then dip in the egg. Let them drain briefly and finally place each chicken piece into the panko crumbs. Make sure to press the crumbs onto the chicken on all sides to coat well. Gently shake off the excess breading.
  8. Place the breaded chicken pieces on the prepared baking sheets, drizzle with olive oil and bake for 25-30 minutes, until juice runs clear if poking the wing or stripe with a chopstick.
  9. Transfer chicken drumsticks on a plate and cool for 2-3 minutes. Serve while warm with your favorite dips.

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