Battered Chicken Drumsticks
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
939
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 939 cal. | (45 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 65.1 μg | (109 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 58 mg | (483 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,171 mg | (54 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 735 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Baked Buttermilk Chicken
- 2 cups Buttermilk
- 1 Tbsp fresh lemon juice
- 2 tsps Tabasco sauce
- 1 small onion (peeled and sliced)
- 4 sprigs fresh thyme (leaves plucked)
- 3 cloves garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 48 ozs broken-down, bone in chicken
- 2 cups Corn flakes
- ¾ cup Parmesan (grated)
- ½ tsp dried thyme
- For Mashed Potatoes
- 6 medium potatoes (peeled; washed and quartered)
- ½ cup warm milk (or cream)
- 3 Tbsps butter
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Green Beans
- 24 ozs fresh Green beans (washed and ends trimmed)
- 2 Tbsps butter
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Baked Buttermilk Chicken:
2.
In a large bowl, combine the buttermilk, lemon juice, Tabasco®, sliced onion, thyme leaves, garlic, salt and pepper.
3.
Rinse the chicken pieces under cold running water and pat completely dry with paper towels. Place the chicken pieces in the buttermilk mixture and toss to coat with marinade. Cover with bowl with a lid or plastic wrap and refrigerate for at least 3 hours or overnight.
4.
Preheat oven to 400º F. Place a wire rack in a cookie sheet and spray lightly with nonstick cooking oil.
5.
In a shallow 8 x 8 pan, mix the Kellogg's® Corn Flake Crumbs, Parmesan cheese, dried thyme and a pinch of salt.
6.
Remove the chicken from the buttermilk marinade and gently shake off any excess. Dredge each piece of chicken in the corn flake mixture, using your clean fingers to press the crumbs to the chicken.
7.
Arrange the chicken pieces on the wire rack, making sure the pieces do not touch each other.
8.
Bake for 45 minutes or until golden brown. cooked through and crispy. Serve with mashed potatoes and green beans.
9.
For Mashed Potatoes:
10.
Place quartered potatoes into a saucepan; cover potatoes with cold salted water. Put lid on pan and bring water to a boil. Reduce heat and simmer for about 20 minutes, or until fork tender.
11.
Drain potatoes. Add milk or cream and butter. Mash potatoes with a wire masher, or electric mixer until smooth and creamy. Season with salt and pepper. Serve.
12.
For Green Beans:
13.
In a saucepan of salted boiling water, cook the beans until fork tender. Plunge the tender beans in cold water and drain completed. Just prior to serving, melt butter in a skillet and heat green beans through. Season with salt and pepper to taste.
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