Herb and Pumpkin Seed Coated Chicken Drumsticks
Servings
6 Servings
Ingredients
- 12 chicken drumsticks
- 3 cups pumpkin seeds
- 2 TBLS fresh rosemary chopped
- 1 TBLS fresh thyme chopped
- 2 TBLS fresh parsley chopped
- 1/2 tsp salt
- 1/4 tsp Black pepper
- 1 cup All-purpose flour
- 2 eggs beaten with 2 tablespoons water
- 1 TBLS vegetable oil
- 1 onion minced
- 1 red bell pepper minced
- 3 Cloves garlic minced
- 3 mangoes peeled and cubed
- 1/3 cup lime juice
- 2 TBLS sugar
Instructions
Preparation
- 1 Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.2 Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl.3 Add rosemary, thyme, parsley, salt and pepper. Set aside.4 In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture.5 Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. 6 Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.7 While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; sautÈ until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often. Serve hot with chicken drumsticks.
- Source:
- National Chicken Council
I tried making this with chicken breast cutlets. It did not work well in the oven, but it worked great in the frying pan. I think if you don’t have skin on the chicken it needs a little extra fat to get it golden and crispy. It looks like it would be great as is or if you prefer chicken breast like I do, just pan fry it.