Crispy Roasted Chicken Drumsticks

Crispy Roasted Chicken Drumsticks

1. Add marinade to the chicken wings, mix well and marinate for more than one night.

2. To prepare the flour, I used dry frying powder or ordinary home flour to make a thick batter that can be runny. Add a little salt to taste and prepare some dry frying powder for later use.

3. Crushed potato chips and mix with oatmeal at once.

4. Dip the marinated chicken legs with a layer of paste.

5. In the powder coating, shake off the excess powder.

6. You can repeat the above two processes if you like the crispy and thick skin. I think it will be enough for two times at most.

7. Put the powdered chicken drumsticks into oatmeal and potato chips. The whole body is covered with debris. Pinch it with your hands to make it firmer.

8. Put a grill in the baking tray and place the chicken legs on the grill, so that part of the fat can be drained, which is healthier.

9. Set the oven to 180 degrees and bake for about 35 minutes.

10. The roasted chicken drumsticks can be eaten while it's hot, and it's okay if it's cold.

Tips:

1. If you like to eat thick crispy crust, you can repeat the process of battering and flouring. I think it is not delicious if it is too thick. My kids don't like too thick crust.
2. The chicken wings must be marinated overnight to taste delicious.
3. The roasted food is healthier because of less fat.