Crispy Baked Chicken Drumsticks with Zucchini Parmesan Sticks

Step 1: Marinate the Chicken Drumsticks
Prepare the Marinade: In a mixing bowl, combine 1/2 cup soy sauce, 1 tbsp sugar, 1/2 tbsp starch, 1 tbsp vinegar, 2 minced garlic cloves, grated ginger, chili flakes (to taste), sesame seeds, mustard, and ketchup. Mix well.
Marinate the Chicken: Place the chicken drumsticks in a large bowl or zip-top bag. Pour the marinade over the chicken and add 1 whisked egg and 1 tsp paprika. Mix until the drumsticks are well coated. Cover and refrigerate for at least 30 minutes, or for up to 2 hours for more intense flavor.
Step 2: Prepare the Zucchini Parmesan Sticks
Preheat the Oven: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Set Up the Breading Stations:
In one shallow bowl, place the all-purpose flour.
In a second bowl, whisk the remaining 3 eggs with 1/4 cup soy sauce.
In a third bowl, combine 1/2 cup breadcrumbs, 1/2 cup Parmesan cheese, 1 minced garlic clove, 1 tsp paprika, and some chopped parsley.
Coat the Zucchini: Dredge each zucchini stick in flour, then dip into the egg mixture, and finally coat with the breadcrumb and Parmesan mixture. Press gently to ensure the coating adheres well.
Step 3: Bake the Chicken and Zucchini
Bake the Chicken Drumsticks: Remove the chicken from the marinade and place on one of the prepared baking sheets. Bake for 30-35 minutes or until the drumsticks are golden brown and cooked through, turning them halfway through to ensure even cooking.
Bake the Zucchini Sticks: Arrange the coated zucchini sticks on the second baking sheet, ensuring they are spaced apart. Bake for 20-25 minutes, or until golden and crisp, flipping halfway for even browning.
Step 4: Serve
Remove the chicken and zucchini from the oven once they are fully cooked.
Garnish with additional chopped parsley and a sprinkle of sesame seeds on the chicken if desired.
Serve the crispy chicken drumsticks alongside the zucchini Parmesan sticks, with extra ketchup or a dipping sauce on the side if desired.
Nutrition Facts (Per Serving, Based on 6 Servings)
Calories: 420
Protein: 32g
Carbohydrates: 28g
Fat: 18g
Fiber: 4g
Sugars: 4g
Sodium: 840mg
Frequently Asked Questions (FAQs)
Can I use other vegetables besides zucchini?
Yes! You can substitute zucchini with eggplant, carrots, or sweet potatoes. Adjust the baking time accordingly.

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