*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good recipe! But as is I thought it was a bit bland so I added some garlic powder and red pepper flakes to the Parmesan mixture for a little extra kick. I also added some Italian-seasoned breadcrumbs for a little extra crispiness. Also I noticed that after the drumsticks came out the oven 1) They stuck pretty badly to my baking sheet and 2) There was dried blood stuck to the ends of the chicken. The first issue was easy to fix I just spray my baking sheet liberally with cooking spray but it took some research to figure out the 2nd issue. Finally I tried boiling the drumsticks for 20 min before coating and baking them. The drumsticks came out looking so much better- No icky dried blood! And it cut down on cooking time by about 20 minutes which was nice. This is definitely a great base recipe for you to play around with to your liking!
Delicious!!! I followed one user's method and par boiled the chicken legs for about 20 min in sea salt and one chicken bouillon cube let them cool for about 5 min and then rolled them in egg/milk/minced garlic. I only had 8 chicken legs so I used 1C grated Parmesan and 1C Italian seasoned breadcrumbs and combined in a gallon size zip-lock with a couple tbsp. extra Italian seasoning and about a tsp. garlic salt. Baked at 400 for 30 min turning once. Incredibly juicy inside and crispy outside and absolutely wonderful flavor!! Family enjoyed it very much. Will definitely make this one again soon. Thank you for a great recipe!
Easy to make and tasty to eat - this is a new family fave! My husband LOVED them and asked for seconds. I enjoyed them as well mostly because the skin was crispy and the meat was moist. I made a couple of changes - used 1 cup of Italian bread crumbs and 1 cup of Parm cheese 1/2 tsp of pepper and salt instead of 1 tsp and dipped chicken in flour before dipping in the egg mixture. This keeps the bread crumb/cheese coating on the chicken much better!
I LOVE parmesan cheese so I was so happy to do this recipe but I was disappointed by the results. It was just OK. It was kind of bland. No POW WOW flavor. It was just: Ehhh. I thought maybe I should add more spices so I did the recipe again another day and it was SLIGHTLY better than before but still not great. I don't think I'm going to waste good chicken with this recipe. I prefer to do the Restaurant Style Buffalo Chicken Wings recipe from this site. I followed the parmesan chicken recipe as stated the FIRST TIME and since I was disappointed by it I tried it a SECOND TIME BUT I ADDED MORE SPICES and it still was NOT enough to give this recipe another star. I won't make this again.
This was simply fantastic!! Quick easy CHEAP and to the point. And I don't even like dark meat! I actually used chicken thighs that I had in the freezer instead of drumsticks took off the skin and they were great. The coating totally keeps the moistness locked in and the coating itself is wonderful cooked. Thanks - great recipe definitely a keeper and phenomenal for busy families!
Sometimes I consider a recipe a starting point of which things can be added and enhanced. How is one person going to create something that my family will all like. Heck I can't even always create something from scratch that my whole family will like and I know them. I liked this recipe and I added my customary things to it: Wheat flour garlic powder and a smidge of cayenne pepper. I out the dry ingredients into a bag and the eggs into another bag. Also I added a bit of salt and pepper to the eggs. I also put the whole thing into the oven and suspended the chicken onto a rack that was perched on top of a roasting pan. Plenty of air. The chicken was crispy and it lost some of the grease and was delicious and well recieved.
This was very good. My picky kids ate it and that says something great about this recipe! I took the suggestion of other reviewers and parboiled the drumsticks in salty water for 30 minutes. Then after it cooled dredged in flour then egg and then a 1:1 mixture of italian breadcrumbs and parmesan cheese. Cooked it on a wire rack over a cookie sheet at 350 degrees for 30 minutes. It was a nice twist on a chicken dish and will be making this again. Thanks for the recipe.