| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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- 4 Chicken Drumstick With Skin-On
- 4 Chicken Thighs With Skin-On
- 3 Large Eggs
- 1 Cup Panko breadcrumbs
- 1½ Cup cornflour
- 1 Tsp Paprika
- 1 Tsp Black pepper powder
- 1 Tsp mixed herbs or Italian seasoning
- ½ Tsp Chilli flakes
- 1 Tsp Garlic Powder
- Salt as needed
- Oil as needed preferably olive oil
Ingredients
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- Preheat the oven to 175°C. In a plate, add cornflour, pepper, paprika, herbs, garlic powder, chilli flakes and salt. Beat eggs in a bowl and take panko breadcrumbs in another plate.
- Wash and pat dry the chicken drumsticks and thighs. Coat the drumsticks and thighs in the flour mix, egg and then breadcrumbs.
- In a baking dish, pour some oil and place the coated chicken. Sprinkle some paprika and mixed herbs on top. Bake in the preheated oven for about 30 minutes. Turn over the pieces and bake for another 30 minutes. Remove from the oven and drain the excess oil.
- Sprinkle some pepper and garlic on top and serve hot with ketchup or dip.
Recipe Tips
You can also use chicken tenders for this recipe.
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Frequently Asked Questions
How do I make the chicken super crispy?
Soaking the chicken in buttermilk for 30 minutes or more will help break down the cartilage in chicken, making it tender and sealing the moisture. This will ensure that your chicken turns crispy when fried or baked.
Can I deep-fry the chicken?
Yes. Although baking is one of the healthiest options, you can also deep-fry the chicken in hot oil and use tissues for the chicken to rest to absorb some of the oil.
What is the difference between panko and regular breadcrumbs?
Panko crumbs are traditionally used in Japanese cuisine. They’re made from crustless white bread and are flakier and drier as compared to regular breadcrumbs.