Chicken drumsticks marinated, coated in bread crumbs and baked.
1 | resealable plastic bag | ||
8 | chicken drumsticks | 900 g | |
1/2 | onions, finely chopped | 100 g | |
2 cloves | garlic, minced | ||
1/3 cup | canola oil | 85 mL | |
3 tbsp | soy sauce | 45 mL | |
1 tbsp | olive oil, to grease the sheet | 15 mL | |
4 tsp | Dijon mustard | 20 g | |
2 tbsp | white wine | 30 mL | |
1/3 cup | bread crumbs | 45 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
aluminum foil |
The drumsticks must be marinated overnight.
The drumsticks may be marinated in advance and kept frozen, then pulled out when needed for a quick dinner.
per 1 serving (170 g)
Amount % Daily Value |
Calories 340 |
Fat 21 g 32 % |
Saturated
0.5 g
3 % |
Cholesterol 80 mg |
Sodium 270 mg 11 % |
Carbohydrate 11 g 4 % |
Fibre 1 g 4 % |
Sugars 2 g |
Net Carbs 10 g |
Protein 26 g |
Vitamin A 0 % |
Vitamin C 3 % |
Calcium 3 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | 3 |
Fats | 4 |
The chicken was very tender, but I would have liked more flavor. It mostly tasted like soy sauce. :/
Delicious as is. Will try with parchment paper next time.
This made very yummy, moist and flavorful drumsticks. My hubby requested no bread crumbs on his next time, but that is a personal preference. Instead of doing them on oiled aluminum, I just put them on parchment and it worked fine. I cooked them maybe 10 minutes longer to get the internal temp up all the way.