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These festive and Yom Tov-worthy drumsticks are a great change or addition to the meats. Yield: 6 drumsticks
6 drumsticks, skinned
oil, for frying
1 egg
1 cup Glicks Flour
1 and 1/4 cups Heaven & Earth Pomegranate Juice
1/8 cup Gefen Honey
1 tablespoon Tuscanini Lemon Juice
1 teaspoon cornstarch mixed with 1 teaspoon water
scallions
pomegranate arils
In a small pot, combine reduction ingredients and bring to a boil. Lower the flame and cook until reduced to 1/2 to 3/4 cup liquid, approximately 15 minutes. If it looks too thick, you can add a little water. Shut the flame and set aside.
Preheat oven to 350 degrees Fahrenheit. Heat oil in a frying pan.
Prepare two bowls, one with egg and another with flour. Dip drumsticks into egg, then coat with flour. Fry until golden. Chicken does not need to be cooked through since it will continue to cook in the oven.
Transfer fried drumsticks to a pan and pour reduction over chicken. Bake uncovered for 40 minutes.
Photography by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
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