Ingredients

For the Chicken Drumsticks Marinade

• Soy sauce: 3/4 cup (divided into 1/2 cup and 1/4 cup portions)
• Starch: 1/2 tbsp (for thickening the marinade)
• Sugar: 2 tsp (divided into 1 tbsp and 1 tsp portions)
• Vinegar: 1 tbsp
• Garlic: 3 cloves (2 minced for the marinade + 1 minced for zucchini coating)
• Ginger: 1/2 tbsp, grated
• Chili flakes: To taste
• Sesame seeds: 1 tbsp
• Mustard: 1 tsp
• Ketchup: 50 g (about 1/4 cup)
• Chicken drumsticks: 1.5 kg
• Paprika: 2 tsp (divided into 1 tsp each for the chicken and zucchini coating)

For the Zucchini Parmesan Sticks

• Zucchini: 3, cut into sticks
• Breadcrumbs: 1 cup (divided into two 1/2 cup portions)
• Parmesan cheese: 1/2 cup, grated
• All-purpose flour: 1 cup
• Eggs: 4 (1 egg for the marinade + 3 for the zucchini breading)
• Parsley: Fresh, chopped (for garnish)

Instructions

Step 1: Marinate the Chicken Drumsticks

1. 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.
2. 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

1. Preheat the Oven: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
2. 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.
3. 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

1. 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.
2. 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

1. Remove the chicken and zucchini from the oven once they are fully cooked.
2. Garnish with additional chopped parsley and a sprinkle of sesame seeds on the chicken if desired.
3. 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.

How can I make this recipe gluten-free?

For a gluten-free version, use a gluten-free flour blend and gluten-free breadcrumbs.

Can I cook the chicken drumsticks on the grill instead?

Absolutely! Grilling the marinated drumsticks at medium heat for 20-25 minutes will add a smoky flavor. Be sure to turn them frequently to prevent burning.

Tips for Making the Perfect Crispy Chicken and Zucchini

1. Marinate the Chicken Well: Allowing the chicken to marinate for at least 30 minutes helps tenderize the meat and enhance its flavor. The addition of egg to the marinade helps the flavors penetrate better.
2. Use Fresh Parmesan for Coating: Freshly grated Parmesan creates a richer flavor and better texture for the zucchini sticks.
3. Don’t Overcrowd the Baking Sheets: To ensure the chicken and zucchini get crispy, leave space between each piece on the baking sheets.
4. Watch for Browning: For both the chicken and zucchini, flip halfway through baking to ensure they brown evenly.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 180°C (350°F) for 10-12 minutes, or until heated through and crispy again. Avoid microwaving as it can make the zucchini and chicken lose their crispiness.
• Freezing: The chicken drumsticks freeze well. Place in a single layer on a baking sheet, freeze until solid, and transfer to a zip-top bag for up to 3 months. Reheat in the oven for the best results. Zucchini sticks are best enjoyed fresh and may become soggy if frozen.

Conclusion

Crispy Baked Chicken Drumsticks with Zucchini Parmesan Sticks is a delicious, protein-rich, and fiber-filled dish that’s easy to make and packed with flavor. The soy-ginger marinade elevates the chicken drumsticks with a savory taste, while the Parmesan-breaded zucchini sticks add a healthy, crunchy side that balances the meal perfectly. This dish is an excellent choice for weeknight dinners, family gatherings, or meal prep, with each component being simple to store and reheat. Enjoy this hearty yet healthy meal that’s sure to be a favorite for all ages!