We don't do fried chicken largely for health reasons. But most fried things have egg in them, and a lot use dairy too. But sometimes you just want a little crunch on your chicken, right? I've been experimenting with a crispy chicken, and it seems to be going over well.
OK, it's not the Colonel's, but it's crispy and crunchy and allergy-friendly.
Ingredients*:
6 chicken drumsticks
8 Tbsp. olive oil + some for coating chicken (more if you need it to make it stick)
1 1/2 C of Panko crumbs
(If particularly coarse, consider grinding into a finer mixture, to help it stick to the chicken.)
1 tsp. kosher salt
1 tsp. pepper
1 Tbsp. granulated garlic
2 tsp. paprika
*As always, you should experiment with the quantities and even add different flavors (chili powder, for example, if you like spicy).
What to do:
Rinse off drumsticks. Then, lightly coat in olive oil.
Combine Panko crumbs, salt, pepper, garlic and paprika. Then, start adding olive oil until moist.
Fire up the grill and cook these babies. I start the grill hot and put the chicken on, then try to keep the temp around 350 degrees. I typically do about 10 minutes a side. But everybody's grill is different. You could also try baking for 20-30 minutes and see what you think.
