Monday, February 21, 2011

Double Dipped Baked Drumsticks

My sister in law's father is a fantastic cook and any time there is a get together he always brings a great dish.  It was my nephews birthday and he brought these delicious drumsticks. Everybody raved about how tasty these drumsticks were.

I needed something easy to make for a mid week dinner so I called Joe and got this great recipe.  You should try it!

Here is what you'll need:

  • 4 eggs
  • 2 tbsp milk
  • 2 cups Italian seasoned bread crumbs
  • 1 cup Parmesan Cheese
  • 1 package chicken drumsticks, Cleaned and patted dry
  • Cooking Spray

Line a baking tray with tin foil.

Now combine half of the breadcrumbs (1 cup) and half of the Parmesan Cheese (1/2 cup) and season with salt and pepper.

Now combine two of the four eggs with 1 tbsp milk and beat together.

Now clean and pat dry the drumsticks.  You can remove the skin if you'd like.

Now dip each drumstick into the eggs and make sure the whole drumstick is covered.

Now dredge the drumstick into the breadcrumb mixture, make sure to cover the entire drumstick.

Now place the drumstick onto the well greased baking pan.

Continue the above steps until all the drumsticks are covered.

Now place the tray into the fridge and let sit for 1 - 2 hours.  The purpose of this is so when you re-dip the drumsticks into the egg the breadcrumbs will not fall off.

Now do the above 3 steps again!!!  Combine the remaining bread crumbs and Parm cheese.  Use the remaining 2 eggs and 1 tbsp milk and beat the eggs.  

Now dip the chilled breaded drumstick into the egg and then into the breadcrumbs and place onto the greased tray.  Then chill for another hour.

Now bake on 325 for a half hour. Then turn the drumsticks over and raise the oven up to 400 and bake for another 20 - 30 minutes.

Look at these double dipped drumsticks!  They have a nice crispiness to them but are not deep fried and they have two layers of breadcrumbs...what could be better.

Now serve with your favorite side dishes.  I served it with rice as well as our favorite Sauteed Brussel Sprouts.

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