Crispy Baked Chicken With Sun-Dried Mozzarella Recipe

About this recipe

This high-protein baked chicken dish is perfect for dinner, featuring a crispy coating and a flavorful touch of sun-dried mozzarella. It's a satisfying and wholesome meal for solution seekers.

Ingredients

• 500 g Deli Chic Chicken Drumsticks (Freshly Frozen)
• 6 pcs Licious Brown Eggs
• 475 g Kellogg'S Corn Flakes Original
• 500 ml Praakritik Cold Pressed Organic Peanut Oil
• 1 Unit Cj Korean Pancake Flour Mix
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2. In a large bowl, coat 6 chicken legs with 1/2 cup of peanut oil, ensuring they are evenly covered.
3. 3. In a separate bowl, combine 1 1/2 cups of corn flakes, 1 cup of flour, 1 tablespoon of paprika, and 1 tablespoon of salt, ensuring the mixture is evenly distributed.
4. 4. Beat 2 eggs in another bowl until smooth.
5. 5. Take one chicken leg, coat it in the corn flake mixture, then dip it into the beaten eggs, and coat it again in the corn flake mixture. Repeat this process for all chicken legs.
6. 6. Place the coated chicken legs on the prepared baking sheet and drizzle a small amount of peanut oil over each piece.
7. 7. Bake the chicken in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
8. 8. Remove the chicken from the oven and let it rest for a few minutes before serving.
9. 9. Serve the crispy baked chicken hot, garnished with fresh herbs if desired.