Sally's Recipe Of The Week: Oven "Fried" Chicken Drumsticks


Oven “Fried” Chicken Drumsticks With Grilled Romaine Salad and An Herb Stuffed Dressing

Serves 3-4

Here is what you need for the chicken:

8 chicken drumsticks

4 TBS unsalted butter

1 egg

1 TBS water

1 cup plane panko breadcrumbs

2 TBS grated Parmesan cheese

1 tsp kosher salt (divided)

½ tsp pepper

¼ tsp dried oregano

¼ tsp onion powder

¼ tsp paprika (or smoked paprika)

¼ tsp garlic powder

dash of cayenne pepper (optional)

olive oil

chopped fresh parsley for garnish (optional

Here is what you need to do:

Preheat oven to 425 degrees. Place butter in cast iron or oven safe skillet and put in oven to melt. (This can be done on stove top as well)

In a shallow dish whisk one egg and water together.

In another shallow dish combine panko crumbs, Parmesan, salt, pepper, paprika, garlic powder, onion powder and oregano. 

Dip the drumsticks first in the egg mixture and then in the panko, pressing to mixture into drumsticks to coat on all sides.

Place drumsticks into the skillet of melted butter. Drizzle the drumsticks with olive oil.

Place in oven and bake for 25 minutes, turn chicken and bake for 20 more minutes.

Grilled Romaine Salad

Serves 2

Here is what you need for the salad:

1 head Romaine lettuce

2 slightly thick onion slices

10 grape or cherry tomatoes

olive oil for brushing on vegetables

fresh ground pepper

Here is what you need to do:

Heat your grill or grill pan to medium high. Split the lettuce in half-length wise and slice across the top of the lettuce. Save that lettuce for a salad in the near future. You can trim the stalk a little but keep it intact so your lettuce holds together.

Using a toothpick skewer your onion slices so they stay in-tact. They may fall apart some on the grill but that’s OK. Slice you tomatoes length wise. Brush the cut sides of the lettuce and tomatoes with oil, brush both sides of the onion with oil. You can season with salt and pepper if you like.

Place the lettuce and tomatoes cut side down on the grill. Put the onions on the grill. Grill everything until it’s slightly charred, flipping the onions halfway through.

On a salad plate or main plate place the lettuce then put the onions and tomatoes along the side and top with dressing- recipe follows. 

You can add more stuff to this salad like grilled bell peppers feel free. You could also top with some bacon crumbles or whatever you like!

Herb Filled Ranch Dressing

Here is what you need for the dressing:

½ cup half and half or buttermilk

½ cup sour cream

1 cup mayonnaise

Fresh chopped herbs – use a combination you like. It should add up to about ½ to 2/3 cup of herbs. ( I used parsley, basil, oregano, dill, fennel and chives. (Note the oregano and fennel can overpower the other herbs so use less of them if using at all.)

3 tsp white wine vinegar or a bit more to taste

2 tsp Worcestershire sauce

Kosher salt and fresh ground pepper to taste

Here is what you need to do:

Combine the mayonnaise, half and half, sour cream, herbs, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Make sure you taste this dressing and adjust if needed. Chill for a couple of hours before serving. Note this makes more dressing than you will need, save the extra for next time.



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