Peanut-coated Drumsticks

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Judy W


I'm not sure, but think I got this recipe out of the All You magazine.
It's very good and can be your main meat for the meal, or a perfect appetizer/snack.
I leave out the curry powder called for, just a personal preference.


★★★★★ 1 vote

yield: 16 drumsticks
20 Min
35 Min


  • 1-1/2 c
    lightly salted peanuts
  • 2 c
    panko crumbs
  • 1/4 c
    curry powder
  • 2 tsp
    salt and pepper
  • 1/4 c
    chopped fresh cilantro
  • 1 large
    egg, beaten
  • 1/4 c
  • 16
    chicken drumsticks, skin removed



  1. Preheat oven to 425^. 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 larze 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, turning over halfway through, about 35 minutes total.
    Serve warm, or allow to cool, wrap and chill to serve cold.

Printable Recipe Card


Course/Dish: Chicken Other Snacks

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