Crispy Parmesan Chicken (with spinach, carrot or butternut squash puree)
Active Time: 15 minutes | Total Time: 1 hour | Serves Serves 4
- 1/2 cup whole wheat flour
- 3 large egg whites
- 1/3 cup spinach, carrot or butternut squash puree
- 1 1/2 cups Panko (Japanese style) breadcrumbs
- 1/4 cup grated Parmesan
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 8 chicken drumsticks (about 2 pounds)
Heat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment.
Take out 3 medium bowls. Measure the flour and put it into the first bowl. In the second bowl, add the egg whites (save the yolks for another use) and the puree. Whisk together. And in the third bowl, combine the Panko, Parmesan, paprika, cayenne, salt, and pepper (about 12 turns on pepper mill). Add the oil and mix together with your fingertips.
Pat the chicken dry with paper towels. Working one at a time, coat a piece of chicken in the flour then dip in the puree mixture to coat completely; shake off any excess before you roll it in the Panko. Place on the prepared pan.
Bake until the breadcrumbs are golden brown and the chicken is cooked through, 40 to 50 minutes (you can cut into a piece of chicken to make sure it is no longer pink).
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