Serves 4
Young children love miniature versions of adult food, but if you're serving this recipe to them, I recommend leaving out the Worcestershire sauce.
1/2 cup whole wheat flour
2 eggs, beaten
1 teaspoon Worcestershire sauce (optional)
3/4 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 cups whole wheat or seasoned bread crumbs
2 tablespoons unsweetened wheat germ (optional)
1/3 cup vegetable oil
9 chicken wings
paprika
Preheat oven to 400oF. Place flour on wax paper. In shallow bowl, beat eggs with Worcestershire sauce, salt and pepper. On another sheet of wax paper, combine bread crumbs and wheat germ, if desired.
Pour oil into a shallow roasting pan or large shallow baking dish and place in oven. With sharp knife, divide wings into 3 pieces, reserve bony wing tips to prepare chicken broth. Roll remaining "mini drumstick" pieces first in flour, then in egg mixture, and finally in bread crumbs. Sprinkle with paprika and arrange in preheated baking dish.
Bake 10 minutes, then turn with tongs and bake 10 minutes longer. Reduce heat to 350oF; cook 10 to 15 minutes longer until crisp and golden brown. Drain on paper towels and serve warm or at room temperature.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
No comments:
Post a Comment