Peanut-Coated Drumsticks – a delicious recipe with peanuts, curry powder, salt, pepper, fresh cilantro, egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0F. Line 2 large, rimmed baking sheets with foil. Place wire racks on top of baking sheets and mist racks with cooking spray.
2
In a food processor, pulse peanuts until fine. Add panko, curry powder, salt, pepper and cilantro; pulse until just combined. Transfer to a large ziplock bag.
3
In a shallow bowl, whisk together egg and milk. Working one at a time, dip each drumstick into egg mixture, shaking off excess, then place in ziplock bag and shake to coat with peanut mixture. Put drumsticks on greased racks, taking care not to allow them to touch. Mist chicken with cooking spray.
4
Bake chicken until golden, crunchy and cooked through (juices should run clear when chicken is pierced with a sharp knife), turning over halfway through, about 35 minutes total. Serve warm, or allow to cool, wrap and chill to serve cold.
1195
kcal
Calories
48
g
Fat
43
g
Carbs
148
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups lightly salted peanuts, 2 cups panko (Japanese bread crumbs), 1/4 cup curry powder, 2 teaspoons salt, and more.
Yes, Peanut-Coated Drumsticks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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