Panko Covered Rosemary-Garlic Chicken Legs

Recently, a friend asked for ideas on what to do with panko, a type of breadcrumb used in Japanese cuisine. Panko has become increasingly popular throughout the years, working its way from specialty stores and into local supermarkets and grocery stores. It’s larger than traditional breadcrumbs and has a crispier, airier texture. After passing it several times in her neighborhood supermarket, my friend decided to buy it and give it a try. She called me a few days later, unable to come up with a creative way to use it. I promptly gave her the recipe for crispy, panko covered rosemary-garlic drumsticks. These juicy, crispy legs don’t disappoint.

The legs are my absolute favorite part of a chicken. Even as a little girl, I had a preference for dark meat. I find it to be so much juicier and flavorful than the rest of the chicken. White meat cooks a lot quicker and can dry out if overcooked by even a few minutes. I usually substitute chicken thighs or drumsticks for most recipes that call for shredded breast. Chicken legs are inexpensive, which means you can get a lot more for your money. In this economy, it’s always a great thing when you can stretch a buck. Drumsticks and thighs can range anywhere from $1.29 to $1.99 a pound, depending on where you shop. If you buy the entire quarter leg and cut them yourself, you can pay as little as 99 cents a pound. These definitely qualify as cheap eats!

Panko Covered Rosemary-Garlic Chicken Legs

Adapted from Tyler Florence

What You’ll Need:

10 chicken drumsticks
3 cups panko bread crumbs
4 cloves garlic, finely minced
4 sprigs rosemary, leaves picked and chopped
Kosher salt
Freshly ground black pepper
2 eggs
1/2 cup milk
2 cups flour
extra virgin olive oil

Preheat the oven to 350 degrees. Put a baking sheet in the oven while you preheat it. In a mortar and pestle, crush the garlic and rosemary with a bit of olive oil. In a shallow dish, mix the panko with the garlic, rosemary and olive oil mixture. Add salt and pepper, to taste. In a second shallow dish, whisk together the eggs and milk. Season with salt and pepper.  Place the flour in a third dish and season with salt and pepper. Take each chicken leg and dredge in flour, then the egg wash, then coat in the panko mixture. Lay the chicken on a tray while you finish the rest.

Remember that empty baking sheet you placed in the oven? Well, remove it  and brush some olive oil onto the hot surface. Carefully place the chicken legs onto the tray, making sure they are not crowded together. The drumsticks will sizzle when they come into contact with the baking sheet. Bake for about 40 to 45 minutes. Remove from the oven and serve. Enjoy!

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