
Jessica Seinfeld's Oven "Fried" Chicken

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …
"Going back to my old-school 'Deceptively Delicious' roots, this recipe kills. A little sweet potato gives a small pop of nutrients while making the chicken moist and juicy." — Jessica Seinfeld
Jessica's book, "Food Swings" is available here.
Ingredients
- 1 small sweet potato
- Nonstick vegetable oil cooking spray
- ½ cup whole-wheat flour
- 3 large egg whites
- 1 ½ cups panko (Japanese-style) bread crumbs
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 8 chicken drumsticks (about 2 pounds total)
Yield
Preparation
Preheat the oven to 400°F with a rack in the middle.
To make the sweet potato purée, stab the potato with a fork a few times then place on a rimmed sheet pan. Bake for about 40 minutes, or until very tender and soft when squeezed. Scoop flesh from skins and purée in a food processor or mash with a potato masher (you should get about ¾ cup).
Spray a wire cooling rack with cooking spray and place over a rimmed sheet pan (this helps to ensure crispy chicken all the way around).
Set up a breading station: Add the flour to a medium bowl. In another bowl, whisk together the egg whites and sweet potato purée. In a third bowl, combine the panko, paprika, cayenne, salt and oil.
Working one at a time, dredge a drumstick first in the flour, then dip it into the purée mixture to coat completely. Shake off any excess before you roll it in the panko. Place on the prepared wire rack.
Bake for 30-40 minutes, until the breadcrumbs are golden brown and the chicken is cooked through (you can cut into a piece of chicken to make sure it is no longer pink). I wrap the ends of the drumsticks in foil so you can pick them up to eat them when they are hot. It's less messy too.