|Look at that crunch!|
Fabulicious is quickly becoming my latest favorite cookbooks. I've been making oven-fried chicken for years as I'm sure many of you have, but I'm willing to wager that you've never had a version as lip-smacking delicious as this one. Our cats even went crazy for the smell; they were trying to climb up on our laps as we were eating. I felt so guilty not being able to offer them a taste. Using the skinless drumsticks is genius since they are kid-friendly and could double as party food. Not having to pull out a frying pan to get crispy chicken is the icing on the cake.
Makes 12 drumsticks
1 cup plain yogurt (I used lowfat Greek yogurt)
1/2 cup milk (I used skim)
2 cloves garlic, minced
1/2 tsp salt
1/4 - 1/4 tsp crushed red pepper
1 1/4 cups plain Panko breadcrumbs
1 cup (4 oz) Parmigiano-Reggiano cheese, grated
1 1/2 tsp dried oregano
1 1/2 tsp crumbled dried rosemary
12 skinless chicken drumsticks
3 tbs extra virgin olive oil (I used just 2 tbs)
Position a rack in the top third of the oven and preheat to 375 degrees. Spray a large, rimmed baking sheet with nonstick spray.
In a shallow bowl, mix the yogurt, milk, garlic, salt, red pepper. In another bowl, combine the breadcrumbs, grated cheese, oregano, and rosemary.
Dip each drumstick in the yogurt mixture, letting the excess drip back into the bowl, then add to the panko mixture and turn to coat. Place on the baking sheet. Drizzle the drumsticks with oil and bake for 20 minutes. Slip a metal spatula under each drumstick to keep the crust intact, and turn over. Bake another 25-30 minutes depending on the size of the drumsticks. Transfer to a platter and serve hot.
Nothing beats on the bone drumsticks except on the bone, bread-crumbed, crispy and spicy drumsticks. These were so good I ate 3 of them! The yogurt and milk coating mixture lends a buttermilk tanginess to the meat and the small amount of red pepper adds just the right kick. Served with a pesto pasta salad at room temperature, this was an indoor picnic. I guarantee that I'll be getting lots of requests for repeat performances. Teresa has scored again with something simple, but delicious. I even think my photo rivals the one in her book and I'm not a food stylist by any means.