Here’s another great find from Pinterest. As I’ve said before I like to use chicken drumsticks, not only because they’re easy on the wallet, but because dark meat has so much more flavor than white. Plus, it stays moist a lot easier. Of course, it can get a little monotonous, so I look for different ways to prepare them to keep it from getting boring.
This recipe is originally from the food blog, The Two Bite Club – it’s super easy, and full of flavor. The panko helps the chicken get a nice crisp coating, and the mix of spices brings a big punch of flavor to these crispy little wonders. It will surely become a family favorite all year ’round!
Since you can’t just have chicken for dinner, I threw together this spinach and mushroom sauté at the last minute – making the most of what I had in the fridge. It’s really easy, and a great way to add some healthy veg to your meal.
Give them both a try, either together or with some of your favorite dishes.
- 6 chicken drumsticks
- 1 egg
- 1 Tbsp. water
- 4 Tbsp. butter
- 1 C. panko breadcrumbs
- 2 Tbsp. parmesan cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1/4 tsp. pepper
- olive oil
- Preheat the oven to 425 degrees.
- Put the butter in an oven-safe pan. Place the pan in the oven for the butter to melt, approximately 5 minutes.
- In a shallow dish, whisk together the egg and water.
- In a large ziploc bag, combine the breadcrumbs, parmesan cheese, salt, paprika, garlic powder, onion powder, oregano, basil and pepper. Shake well to fully incorporate all the ingredients.
- Wash and thoroughly dry your chicken drumsticks.
- Take each drumstick and dip it in the egg mixture, then place it in the bag of seasoned breadcrumbs. Make sure to fully coat each piece, pressing as much breadcrumb mixture to the drumstick as possible.
- Place each coated drumstick in the pan of melted butter.
- Drizzle the top of each drumstick with olive oil, lightly coating each one evenly.
- Place the pan in the oven for 30 minutes.
- After 30 minutes, take the pan from the oven and flip each piece of chicken.
- Return to the oven to bake for another 15 minutes. Serve.
- 1 package of mushrooms, sliced
- 1 bag of pre-washed baby spinach
- 1 Tbsp. butter
- pinch of salt
- 2 cloves garlic, crushed
- 1 Tbsp. olive oil
- Melt butter in a skillet on medium heat.
- Add mushrooms to the pan, and sprinkle with a pinch of kosher salt. Allow the mushrooms to sautee until all the moisture has evaporated and the mushrooms begin to brown, approximately 10-15 minutes.
- Once the mushrooms are browned, add the crushed garlic, olive oil and spinach to the pan.
- Allow to cook for a few minutes, stirring occasionally to evenly cook, until the spinach has wilted but is still a bright green color. be careful not to overcook the spinach to the point where it becomes mush. Serve.
Hope you give them both a try. Be sure to let me know what you think in the comments below! 🙂