- 4
- 60 mins
- 60 mins
Ingredients
- 5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
- 4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
- 1 cup all-purpose flour
- 2 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 cups panko breadcrumbs
- 1/3 cup finely chopped fresh parsley leaves
- 3 Tablespoons olive oil
- 2 teaspoons lemon zest
- 5 large eggs, beaten thoroughly
- 2/3 cup finely grated Parmesan
Preparation
Step 1
Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.
Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes.