Ingredients Jump to Instructions ↓

  1. 1/2 cup honey mustard

  2. 1/2 cup sweet chili sauce

  3. 2 eggs, beaten

  4. sea salt to taste

  5. 12 chicken drumsticks

  6. 4 cups panko bread crumbs

  7. 4 cups vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours. Preheat an oven to 350 degrees F (175 degrees C). Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


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