Roasted Pecorino cheese chicken drumsticks is a tasty, flavor-filled alternative to fried chicken.
If you're like me, one who hates the messiness of frying chicken, you'll find this easy to make. Just dip the chicken drumsticks in a butter and egg mixture, then dip them in Pecorino Romano grated cheese, place on a greased cookie and pop them in the oven!
Set the oven to 375 degrees and wait 45 minutes:
Can't find grated Italian Pecorino Romano cheese?
Parmigiano Reggiano is a great alternative. Is there a difference? Yes. Both are hard, salty and umami rich. Both come in a fresh and a dehydrated or dried form. Pecorino Romano, however, is saltier and tangy. Parmigiano Reggiano (often referred to as Parmesan cheese) is nutty and a bit milder. (See Delco Foods for more details)
Another alternative is to substitute the drumsticks with chicken thighs. But then, why stop there? Make the roasted chicken parts with both chicken thighs for those who prefer the white meat and the chicken drumsticks for those who love the dark meat.
Preheat oven 375 degrees
Cookie sheet sprayed with a no-stick cooking spray
6 chicken drumsticks
1/4 cup of melted butter
1 large egg
1 cup fresh finely grated Pecorino Romano cheese (or Parmigiano Reggiano)
3/4 teaspoon ground sea salt (alternative: Kosher or even regular salt)
3/4 teaspoon ground black pepper
Additional salt and pepper to season the drumsticks to taste
Wash drumsticks, drain excess water and season with salt and pepper on all sides.
Mix egg and butter in a shallow bowl. In a separate shallow bowl, mix the grated cheese, 3/4 teaspoons each of salt and pepper. Using a pair of tongs (or your fingers), dip each drumstick, one at a time first in the butter and egg mixture and then in the grated cheese. Be sure to cover all sides and the top of the drumsticks. Transfer drumsticks to the cookie sheet and place in the middle rack of the oven.
Bake for 45 minutes.