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SALAMI AND PARMESAN–BREADED CHICKEN DRUMSTICKS

3 X PAR JOUR PILONS CHAPELURE SALAMI ET PARMESAN

In collaboration with
Trois fois par jour

Drumsticks Oven
2-4 Portions
30 min Prepping
1h Cooking
Recipe Easy

Ingredients


  • 2 eggs
  • 6 Exceldor chicken drumsticks, skin-on
  • Salt and pepper to taste
  • 2 tbsp. cornmeal

BREADING

  • 1/4 cup of roasted, unsalted cashews or your choice of nuts (optional)
  • 60g (about 10 slices) of Hungarian salami
  • 1/4 cup cornmeal
  • 2 cloves garlic, minced
  • 1/2 cup fresh parmesan cheese, grated
  • 2 tbsp. fresh oregano
  • 1/4 cup fresh parsley
  • 1 tsp. onion powder
  • 1/2 tsp. sweet paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper

SAUCE

  • 1 cup homemade or store-bought tomato sauce
  • 2 tbsp. honey
  • 2 tsp. sriracha sauce

Directions

Click the steps to erase them.

  1. In a food processor, puree all ingredients for breading until evenly blended. Transfer to a bowl and set aside.
  2. Preheat oven to 375°F (190 °C) with rack in middle position. Cover a baking sheet with parchment paper and set aside.
  3. Beat eggs in a separate bowl and set aside.
  4. In a third bowl, season chicken generously and toss with cornmeal.
  5. Dip chicken legs in beaten eggs to coat, then repeat with breadcrumb mixture.
  6. Place chicken legs on baking sheet and bake for 1 hour, turning after 30 minutes.
  7. In a small saucepan, combine all ingredients for sauce over low heat. Serve with chicken drumsticks.