Description
Crispy cajun chicken drumlets, healthier than takeout!
Perfect for a weeknight dinner or game day.
Ingredients
Units
Scale
- 8 large chicken drumlets
- 1 tbsp ginger-garlic mix
- 0.5 tsp salt
- a dash of turmeric
- 1 cups (237 ml) plain flour
- 0.5 cups (118 ml) Cajun seasoning
- 2 large eggs
- 1 tbsp canola oil
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- 2 tbsp paprika
- 2 tbsp oregano
- 1 tbsp coarse salt
- 1 tsp nutmeg powder
- 1 tsp dried chilli flakes
Instructions
- Dry roast all the spices and salt for a few minutes until fragrant. Store in an airtight jar for up to a couple of months.
- Marinate the chicken drumlets with ginger-garlic, salt, and turmeric for at least 30 minutes.
- Steam the chicken for 15 minutes, until almost tender.
- Mix the flour and Cajun seasoning in a bowl.
- Whisk the eggs in a separate bowl.
- Dip the chicken into the flour mixture, then into the egg.
- Dip them again into the flour, then the egg, repeating until a thick coating is achieved.
- Arrange the drumlets on a baking tray. Drizzle with canola oil.
- Bake at 392°F (200°C) for 10 minutes, reduce heat to 356°F (180°C), and bake for another 30 minutes, or until the chicken is golden brown with crispy edges.
Notes
- For extra crispy skin, ensure the chicken is completely dry before dredging in the flour mixture.
- Leftover drumlets can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- If you don’t have plain flour, you can substitute all-purpose flour with similar results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cajun
Nutrition
- Serving Size: 2 drumlets
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 150