Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper
- Lightly whisk the eggs in a shallow dish with ¼ cup water
- In a large mixing bowl combine the panko breadcrumbs and Parmesan cheese and season well with salt and pepper
- Working with one drumstick at a time, dip in the egg, then breadcrumb mixture, pressing the crumbs on gently with your fingertips to coat. Set aside
- Heat half of the oil in a large frying pan, over medium-high heat. Cook half of the drumsticks for 3 minutes on each side, or until golden and crisp. Transfer to the lined tray and repeat with the remaining oil and chicken
- Meanwhile, spread the tomato passata over the base of a 1.5 litre (6 cup capacity) ovenproof dish. Arrange the drumsticks over the tomatoes and top with Perfect Melt cheese
- Return to the oven and bake for 15-20 minutes, or until the cheese is melted and chicken is cooked and golden. Serve warm with a fresh salad
- Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper
- Lightly whisk the eggs in a shallow dish with ¼ cup water
- In a large mixing bowl combine the panko breadcrumbs and Parmesan cheese and season well with salt and pepper
- Working with one drumstick at a time, dip in the egg, then breadcrumb mixture, pressing the crumbs on gently with your fingertips to coat. Set aside
- Heat half of the oil in a large frying pan, over medium-high heat. Cook half of the drumsticks for 3 minutes on each side, or until golden and crisp. Transfer to the lined tray and repeat with the remaining oil and chicken
- Meanwhile, spread the tomato passata over the base of a 1.5 litre (6 cup capacity) ovenproof dish. Arrange the drumsticks over the tomatoes and top with Perfect Melt cheese
- Return to the oven and bake for 15-20 minutes, or until the cheese is melted and chicken is cooked and golden. Serve warm with a fresh salad
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MARISSA
cooking - very good
Anonymous
Parmesan Crusted Chicken - 5 Stsrs - Easy to make & it turned out magnificently. Absolutely will be making this dish again. I actually double dipped my drums, dipped in egg, rolled in a bit of flour, re-dipped in egg & then covered with parmesan & panko mix. I found the parmesan/pablo mix stuck better to the drums. Great dish - highly recommended.
+ 72 star only ratings in addition to the reviews above
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