Crispy Fried Chicken Drumsticks
Photography by Yuki Sato.
If you like fried chicken but want to ditch the oil, these crispy-on-the-outside drumsticks with tender and juicy meat are calling your name.
Makes: 6 Drumsticks
INGREDIENTS
¾ cup panko breadcrumbs
⅓ cup grated parmesan
1 teaspoon each dried oregano and smoked paprika
sea salt and ground pepper
1 tablespoon extra virgin olive oil
¼ cup Dijon mustard
3 cloves garlic, crushed
6 chicken drumsticks
olive oil cooking spray
mayo and sriracha hot sauce, to serve
METHOD
Put the panko, parmesan, oregano and paprika in a medium bowl and season with salt and pepper. Drizzle over the oil then toss everything together with your fingertips to make slightly damp crumbs. The dampness helps them adhere to the chicken.
Stir the mustard and garlic together in a second bowl and season with salt and pepper.
Pat the chicken dry with kitchen towels. Brush the drums all over with the mustard mixture then sprinkle over the crumbs, gently pressing them on to adhere.
Preheat the air fryer to 170°C on air fry.
Put the drumsticks in a single layer in the basket and lightly spray with an oil mister. Cook the chicken for about 25–30 minutes or until fully cooked.
TO SERVE: Serve with a bowl of mayo swirled with sriracha hot sauce for dipping.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!