Salami & parmesan fried chicken drumsticks

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It had been a while since we had shot a video since we had been really busy with the shooting of our TV show, and it’s now available on véro.tv.

But Exceldor made us change out of our comfy sweats and put our best faces on for the cameras to present this delicious (and when I say delicious I mean IT’S PHENOMENAL). It just can’t get over how good it is!

The homemade breading is gluten-free (when you purchase gluten-free salami!)

Particularities

Serves2 to 3
Prep time30 mins
Cook time1 hour
Timeout5 mins

FreezingFreezes well

Capsule vidéo

Ingredients

2 eggs, whisked
6 Exceldor chicken drumsticks, with the skin
Salt & pepper, as preferred
2 tablespoons of corn semolina

Breading

1/4 cup unsalted roasted cashews (optional)

Replacement options

your preferred nuts
60 g (10 slices) of Hungarian salami
1/4 cup of corn semolina
2 garlic cloves, chopped
1/2 cup of fresh parmesan, grated
2 tablespoons of fresh oregano
1/4 cup of fresh parsley, chopped
1 teaspoon of garlic powder
1/2 teaspoon of sweet paprika
1 teaspoon of salt
1/2 teaspoon of ground pepper

Sauce

1 cup of tomato sauce, homemade or store-bought
2 tablespoons of honey
2 teaspoons of Sriracha sauce

Steps

Blend all the breading ingredients in the food processor until the mix is a fine crumble. Pour into a bowl then set aside.
Preheat the oven to 375°F and place the rack at the centre of it. Line a baking sheet with parchment paper then set aside.
Add the whisked eggs into another bowl then set aside.
Using a third bowl, season the chicken generously then mix with the corn semolina.
First dip the chicken in the egg mix, then roll into the breading mix.
Lay the chicken on the baking sheet and cook for an hour, turning them each over half-way through.
Combine all the sauce ingredients in a small pot and warm over low heat. Serve with the drumsticks.