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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo. Ingredients:
1/2 cup honey mustard |
1/2 cup sweet chili sauce |
2 eggs, beaten |
sea salt to taste |
12 chicken drumsticks |
4 cups panko bread crumbs |
4 cups vegetable oil for frying |
Directions:
1. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
4. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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