This recipe for crispy chicken with almonds is perfect for preparing a unique dinner. The chicken drumsticks are coated in a crunchy almond mixture and baked to perfection, resulting in a truly delightful dish. Serve it with a side of pumpkin or potato purée, or a salad of mixed greens, cherry tomatoes, and a simple olive oil, salt, and lemon juice dressing. Ready in about half an hour, this dish is simple, quick, and a...
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Clean the chicken drumsticks by removing the skin.
In a bowl, beat the egg.
In another dish, combine the grated cheeses, paprika, and chopped almonds. Mix well.
Dip each chicken drumstick first into the beaten egg, then coat it in the cheese and almond mixture.
Place the coated drumsticks in a baking dish that has been lightly greased with olive oil.
Bake in a preheated oven at 180°C (350°F) for 45 minutes. Alternatively, check for doneness by inserting a toothpick into one of the drumsticks; if no blood or liquid comes out, they are ready.
For extra crunch, you can use coarsely chopped almonds instead of ground almonds.
Serve the chicken with a side of mashed pumpkin or potatoes for a comforting meal.
A fresh salad with mixed greens, cherry tomatoes, olive oil, salt, and lemon juice pairs perfectly with this dish.
Can I use a different type of cheese?
Yes, you can substitute Emmental and Parmesan with other hard cheeses like Gruyère or Pecorino, but the flavor profile may vary.
Can I use chicken thighs instead of drumsticks?
Yes, chicken thighs can be used, but you may need to adjust the cooking time slightly depending on their size.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not include any flour or breadcrumbs.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I use smoked paprika instead of sweet paprika?
Yes, smoked paprika will add a slightly smoky flavor to the dish, which can be a delicious variation.
