This is sort of a "dump" type chicken. My son who is going to a local college loves me to fix this for his lunch to have with a salad. When I freeze them I make smaller quart bags with four drum sticks in each and divide the marinade for the number of drumsticks (if making a batch of 12 then three bags of 4 and I divide marinade in thirds). I keep bread crumbs in an airtight container in my freezer and just spoon some out or I simply use breadcrumbs that I buy that are in a container. I can't remember where I found this recipe. I left the original instructions in tact. For the garlic I usually just use granulated or powdered instead of fresh and I use olive oil instead of vegetable.
The coating mix listing in this recipe is enough for 12 drumsticks, and the marinade ingredients in this recipe is for two bags of drumsticks (12 in each bag).
For the next batch of drumsticks you will have to prepare another recipe of coating mix. When you are ready to make a bag of drumsticks, place them in the fridge overnight to thaw. If desired, increase the drumsticks to 48, double the amount of oil and soy sauce, an use 1 more onion, keep the garlic still at 1/4 cup, and make 4 bags of these to freeze, just remember to marinate overnight before placing in the freezer.... trust me kids of all ages love these, they are delicious!
1. To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.
2. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
3. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag. Seal the bags, then turn to coat the drumsticks in the marinade.
4. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).
5.When ready to cook 12 drumsticks, set oven to 375 degrees.
6. Prepare a foil-lined baking sheet.
7. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.
8. Place the drumsticks in a large bowl.
9. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.
10. Sprinkle the drumsticks with salt and pepper.
11. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).
12. Place on prepared baking sheet.
13. Bake for 35 minutes.
14. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (3732g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5727 | ||
Calories from Fat: 2665 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 296.1g | 395 % | |
Saturated Fat 55.6g | 278 % | |
Monounsaturated Fat 140.3g | ||
Polyunsanturated Fat 76.8g | ||
Cholesterol 1419.1mg | 437 % | |
Sodium 17950.1mg | 619 % | |
Potassium 9996.4mg | 263 % | |
Total Carbohydrate 343.6g | 101 % | |
Dietary Fiber 39.8g | 159 % | |
Sugars, other 303.8g | ||
Protein 414.3g | 592 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5727
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