He Likes It!

Remember this classic commercial from the 70s?

(If you don't, you were too young or not yet born, and I just stuck my tongue out at you).

"He likes it, hey Mikey!"

My son would be a shoe-in for a modern day version. He's not a picky eater, because he does eat a very wide variety of foods (preferably from other countries). It's just that he has an equally wide variety of no way/not a chance foods. Being able to add to the yes to his list is cause for celebration. 

At the dinner table last week, I asked the kids to cast a vote for their favourite dinner and promised to make it this week (even a keener like me needs a nudge sometimes). The boy was the first to pipe up, Mommy, can you please make my favourite chicken drumsticks?

This recipe is too tasty to be hiding in my family cookbook, and they make the perfect leftover for the next-day lunch box. In fact, the first words coming off the school bus this afternoon were, I looooooooooved my lunch and I ate all of it!

www.thelittleepicurian.com

www.thelittleepicurian.com

Fearlessly Fried Chicken (*adapted from Chatelaine*)

6 chicken drumsticks

1 egg white

1/2 cup buttermilk (or milk with 1 tsp of lemon juice)

1/2 cup of all-purpose flour

1 tsp baking powder

1 tsp each paprika, dried thyme, dried oregano and salt

1 tsp cayenne pepper (optional)

2 tbsp grape seed oil 

Preheat oven to 425 degrees (F). 

Place a wire rack on a broiling pan or baking sheet lined with foil for easy cleanup.

Remove skin (I buy them skinless at a particular grocery store).

For easy dipping, whisk egg white and buttermilk in a shallow pan. I soak the drumsticks while I prepare the coating. Measure flour, baking powder and seasonings into a paper bag. 

Take drumstick from buttermilk mix and place in bag with coating. Shake gently to evenly coat the chicken. Place on rack. Repeat with remaining chicken one piece at a time.

Using a pastry brush, lightly brush or dab grape seed oil on chicken to create a crispy crust.

Bake in centre of oven for about 40 minutes. 

I typically serve this dish with homemade oven fries and something green. To feed our family of six (and allow for leftovers in boy wonder's lunch), I double the recipe.