I never buy any chicken with bones in it. For some reason I always just use chicken breasts because they seem easier. You see, I don't really like to touch the chicken so I don't want to messing around with skin or anything like that. The original recipe calls for the skin to be left on. In an effort to save calories and fat, I (rather Marc) took the skin off half of the chicken legs. I took a bite of both and honestly couldn't taste the difference.
This chicken is delicious...if you like garlic! It has a strong garlic flavor, which you can modify to suit your own tastes. I love how it gives the appearance and taste of being fried, when it is really baked. It is a good special occasion dish, since it does take a little bit of effort. But, it is worth it!
Garlic Oven-Fried Chicken adapted from Williams Sonoma Bride & Groom Cookbook
1 head of garlic
6-8 chicken drumsticks
kosher salt and pepper
1 tbsp. chopped fresh parsley (oregano or thyme would work too)
1 tbsp. chopped fresh rosemary
1 1/2 cups of Italian bread crumbs
1 cup flour
3 eggs
1 tbsp. water
5 tbsp. butter
Preheat the oven to 350.
Peel the garlic cloves and slice lengthwise into very thin slivers. You will need at least four per drumstick and a few extra. Season chicken with salt and pepper. Cut 4 small slits into each piece with a paring knife. Insert 4 slivers of garlic into each piece of chicken.
Mix gerbs and breadcrumbs together in a large bowl. Put the flour in a separate bowl or shallow pan. In a third bowl, beat the eggs with 1 tbsp. water.
Meanwhile, melt 5 tbsp. of butter in a large glass baking dish by placing it in the preheated oven for a few minutes, being careful not to burn the butter.
When the butter has melted, place each chicken piece in the pan, arranging to fit together tightly. Tuck any leftover garlic between the chicken.
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