Posted October 26, 2023 by: Admin #Kitchen

You have the option to use panko breadcrumbs, crushed tortilla chips, or cornflakes for this delightful recipe. I chose to use skin-on chicken drumsticks, but you can opt to remove the skin if you prefer. Happy cooking!

Ingredients

• 10 drumsticks or thighs, skinless or skin on (as per your preference)

Ingredients for the sour cream mixture

• ⅔ cup sour cream
• ⅓ cup buttermilk
• 4 cloves garlic, crushed
• 1 teaspoon each of thyme, oregano, rosemary, paprika, and salt
• ½ teaspoon cayenne pepper

Ingredients for coating the chicken

• ¾ cup panko breadcrumbs
• ¾ cup crushed Tostitos tortilla chips (I used hint of lemon flavor)
• 2 teaspoons each of oregano, thyme, rosemary, and paprika
• ½-1 teaspoon cayenne pepper
• 1½ teaspoons salt

Instructions

• Preheat the oven to 375ºF (190ºC). Place an ovenproof cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray or brush it with oil. Set it aside.
• In a rectangular container, whisk together all the sour cream ingredients until smooth.
• In a separate flat rectangular container, toss together the coating ingredients and spread them evenly over the container.
• Coat the chicken with the sour cream mixture, then roll it in the coating mixture.
• Arrange the coated chicken pieces on the prepared cooling rack and bake for 1-1½ hours until the meat is no longer pink, and the juices run clear. Flip the chicken once after 45 minutes and also rotate the baking sheet at least twice.

Important Points to note:

• Please note that oven temperatures are provided as guidelines. You may need to adjust the suggested temperature depending on your oven. I baked the chicken at 375ºF (190ºC) for 1½ hours because my drumsticks were large and I wanted them fully cooked.
• 1 cup of sour cream mixture will coat 10-12 drumsticks, depending on their size. 1 cup of breadcrumb mixture will coat 6-8 drumsticks, depending on their size.
• You can also use crushed cornflakes, rice krispies, Special K, rice crackers, etc.
• I used skin-on chicken, but you can choose based on your preference. You can also customize your blend of spices to suit your taste.

• In a rectangular container, whisk together all the sour cream ingredients until smooth.
• In a separate flat rectangular container, toss together the cornflake/panko ingredients and spread them evenly over the container.
• Coat the chicken with the sour cream mixture, then roll it in the cornflake mixture.
• Arrange the coated chicken pieces on the prepared cooling rack and bake for 1-1½ hours until the meat is no longer pink, and the juices run clear. Flip the chicken once after 30 minutes and also rotate the baking sheet at least twice.