These oven-baked drumsticks are crunchy and delicious, and no doubt healthier than your regular deep-fried chicken. You can use drumsticks (or chicken wings/thighs if you prefer) either with or without skin on, and they both turn out beautiful with a thick golden crust that is especially delicious with a sweet chilli glaze. It uses only four basic ingredients, which is fantastic, and takes only minutes to prepare. The oven does the rest of the work! No deep-frying, no oil-splatters, no greasy countertops and pans to clean up after. You can omit the sesame seeds if you want (not everyone is a fan of sesame seeds, I know) and just use the breadcrumbs, and perhaps throw in some herbs, cheese and all that for some variation. Next time though, I might try using chicken breast fillets and make little nuggets for the kids, which are easier for the little hands to handle.
Baked Sesame-crusted Chicken
1 kg (2 pounds) chicken wings or drumsticks
Salt and pepper
1 large egg, beaten
1 cup fresh or panko breadcrumbs
1/2 cup sesame seeds
Thai sweet chilli sauce
- Preheat oven to 200C (390F). Line a large baking tray with baking paper.
- Wash chicken and pat dry. Rub all over with a little salt.
- Place the beaten egg in a shallow dish. On another plate, mix the breadcrumbs with the sesame seeds and some salt and pepper to taste.
- Dip each piece of chicken into the egg, drain off excess, and coat it well with the breadcumb mixture. Press the breadcrumbs in firmly so that they stick properly. Repeat with the rest of the chicken.
- Arrange the chicken on the baking tray and bake in the oven for 45 minutes, turning halfway while cooking, until chicken is golden brown and cooked. Transfer to a serving plate and enjoy while hot and crunchy!
- When the chicken is cooked, brush some sweet chilli sauce all over the chicken and bake again for 2 minutes until caramelized.
- For a spicy twist, omit the salt in the breadcrumb mixture and substitute with 1 tbsp cajun seasoning instead, and a pinch of cayenne pepper for extra heat.