Saturday, December 16, 2006

Who needs Shake 'N Bake?

This is the best way to eat chicken drumsticks, bar none, and damned easy to do as well. If you're not chopping chicken up immediately for use in a stir-fry or some other such preparation, for the love of Bob don't buy skinless chicken! Remember: skin + spices = deliciousness.

3 lbs. chicken drumsticks
8 oz. panko (Japanese-style breadcrumbs)
4 Tb cajun spice blend, or Emeril's essence if you're feeling lazy
Pam or some other such spray-on oil

Preheat your oven to 425 degrees F. Combine panko with spices in a gallon-size freezer bag, then add oiled chicken pieces to bag one by one, shaking to ensure an even coating of breadcrumbs. Place drumsticks in a lightly oiled shallow pan and bake for approximately 45 minutes, turning the chicken pieces over after about 30 minutes.

Serve with the vegetable of your choice (we did buttered corn and peas). Feeds 4 people.

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