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"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.
- 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)
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.