This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it's in the oven.
Recipe by Sharon Lebewohl.
- Cook Time
- Prep Time
- 24 Grow & Behold chicken drumsticks
- 1 medim onion, chopped
- ⅔ cup non-flavored oil
- ¼ cup chopped garlic
- ¼ cup soy sauce
- 1-3 drops hot pepper sauce (to taste)
- 5 cups breadcrumbs
- ½ cup Dijon mustard
- ¼ cup dry white wine
1 Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.
2 Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Brush with oil.
3 Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn
4 Bake for 45 minutes. Turn oven to 400°F and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.
Source: Sharon Lebewohl, via Grow and Behold Foods