Oven crispy chicken drumsticks with sweet and sour sauce

Name: Oven crispy chicken drumsticks with sweet and sour sauce
Prep time: 20 min
Cook time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 10 chicken drumsticks with skin by Maillard; 1 cup milk; 1 tablespoon lemon juice; Olive oil for cooking; Salt and pepper from the mill; 2 1/2 cups Corn Flakes cereals, finely crumbled (but not too much) with your hands; 1 tablespoon flour; 1 tablespoon smoked paprika; 1 1/2 teaspoon Provence herbs; 1 teaspoon baking powder; Salt and pepper from the mill; 1 cup apple juice; 3/4 cup brown sugar; 1/3 cup rice vinegar; 2 tablespoons Tamari soy sauce; 2 tablespoons cornstarch diluted in 3 tablespoons cold water; Salt and pepper from the mill

Preparation 20 min
Refrigeration 3 h
Cooking 35 min
Servings 4 to 6
Freezing I do not suggest

Crispy chicken drumsticks baked in the oven … is it possible? Absolutely! Add a homemade sweet and sour sauce to it and you’ll be thrown to the ground. Believe me, this chicken is absolutely amazing!

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Ingredients

10 chicken drumsticks with skin by Maillard
1 cup milk
1 tablespoon lemon juice
Olive oil for cooking
Salt and pepper from the mill

Ingredients for the breading

2 1/2 cups Corn Flakes cereals, finely crumbled (but not too much) with your hands
1 tablespoon flour
1 tablespoon smoked paprika
1 1/2 teaspoon Provence herbs
1 teaspoon baking powder
Salt and pepper from the mill

Ingredients for the sweet and sour sauce

1 cup apple juice
3/4 cup brown sugar
1/3 cup rice vinegar
2 tablespoons Tamari soy sauce
2 tablespoons cornstarch diluted in 3 tablespoons cold water
Salt and pepper from the mill

Preparation

Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
In a large airtight dish, place the chicken and pour the milk and lemon juice. Season with salt and pepper generously, close the dish and mix. Reserve in the fridge for 3 hours.
In a large bowl, add the ingredients for the breading and toss. Season with salt and pepper generously.
Remove the chicken from the milk and immediately coat with the breading mixture. Press well to make it stick as much as possible!
Place on the baking sheet and drizzle with a thin stream of olive oil. Bake for 25 to 30 minutes, or until chicken is cooked and breadcrumbs are golden brown. Flip halfway.
Meanwhile, prepare the sweet and sour sauce. In a small saucepan, (with the exception of the starch mixture) add all the ingredients, season with salt and pepper and mix.
Bring to a boil, add the cornstarch mixture and mix. Continue cooking for 15 to 30 seconds until the sauce thickens. Remove the heat and allow to cool for 5 minutes.

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

D'ARENBERG THE STUMP JUMP 2017

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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