As a result, the chicken is highly delicious. This recipe is now very well-liked for chicken legs, thighs, and breasts despite having been developed originally for the delicious chicken wing drumettes. I sincerely hope you adore this dish as much as we do!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup soy sauce
- ½ cup dry sherry
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 whole chicken, cut into pieces
- cooking spray
- 1 cup wheat germ
- ½ cup Italian seasoned bread crumbs
- ¼ cup sesame seeds
- ¼ cup dried parsley
- ¾ teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
- The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 5 g |
| Protein | 43 g |
| Saturated Fat | 6 g |
| Sodium | 1608 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe. Would cut down the soya sauce a tad, and had to use white wine b/c no sherry, otherwise followed the recipe exact. We loved it.
I thought this recipe had good flavor, but no one else in my house would eat it. Not quite the flavor I expected with all of the spices in it. Ended up tasting fairly “earthy”.
My family was not thrilled. Now I have a lot of left- overs no one will eat.
LOVED this recipe!!! Serve with Jasmine rice and veggies
Excellent! I didn’t have dry sherry so I just substituted white wine. I marinated the chicken for about 5 hours and breaded the chicken with the same recipe but since I didn’t have wheat germ I used panko (I had it on hand and you can’t get more Asian than that!) instead. It was delicious. I think I even cooked it too long and still came out juicy. Yum. Can’t wait to make it again.
I thought it was very good, 4 stars, but my guests gave this rave reviews so I’ll rate it 5. I used white wine instead of sherry (didn’t have) and would use low sodium soy sauce next time. Also didn’t have wheat germ so used 1.5 cups bread crumbs. I let the chicken marinade overnight before breading and baking. Will definitely make again.
This was by far the best tasting chicken I have ever tasted! Who would know soy sauce, ginger and Italian seasonings would go so well? I used a whole cut up chicken and took the skin off (I don’t like the skin and it’s so bad for you anyway!). I also used low sodium soy sauce. That’s the only changes I made. The coating on this chicken is just incredible. Oh, and it’s even better the next day . . .cold! Next time I’m going to make a boat load of chicken drummettes using this recipe. Can’t wait! Thanks for an awesome recipe simplylo!
I made this last night for dinner and it was delicious! I used bone-in chicken thighs from which I removed the skin (I hated to do it, I love chicken with skin, but I’m on a weight loss program). I didn’t have any Italian seasoned bread crumbs so I used Panko and added dried oregano, basil and thyme. At first I was hesitant to add Italian seasoning to an Asiany dish, but I was pleasantly surprised. I didn’t discard the marinade, I boiled it down to a syrupy consistancy and served it over leftover Asian noodles with green onions. This was really wonderful and I can’t wait to try it with skin-on chicken once I get skinny. Thanks so much, simplylo!