- 4 free-range chicken drumsticks
- 4 free-range chicken thighs
- 140 g flour
- 2 free-range eggs
- ½ cup milk
- 200 g panko breadcrumbs
- 1 t salt
- 2 T olive oil
- 100 g butter
Preheat the oven to 200°C. Toss the chicken in the flour.
Beat the eggs and milk and mix the panko crumbs and salt. Dip the chicken pieces into the egg mixture, then into the panko crumbs.
Place the olive oil and butter in an ovenproof dish and place in the oven to melt.
Once melted, add the chicken pieces and bake for 30 minutes, turning halfway through cooking.
Cook’s note: Add sweet potato wedges and onion and roast with the chicken.
“The smell of the crispy, buttery crumb cooking is almost too good to wait for! My mom's crumbed chicken is equally good hot or cold.” – Jacqueline Burgess
This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.