Crunchy Curry-Crusted Chicken Drumsticks (Karanchi Morgh)
"Turn snack time into dinner time with these succulent drumsticks wrapped in a shattered potato chip armor and infused with aromatic curry heat."
Instructions
Preheat the oven to 180°C (356°F). Allow it to heat fully so the chicken cooks evenly.
In a small bowl, combine the curry powder with a little water and salt, mixing until you have a smooth, spreadable paste.
Rub the curry paste evenly over each chicken drumstick, making sure all sides are well coated.
Dip each seasoned drumstick into the beaten eggs, allowing any excess to drip off.
Roll the egg-coated chicken in the crushed potato chips, pressing gently so the coating adheres well.
Lightly grease a heatproof baking dish and arrange the drumsticks in a single layer, leaving space between them.
Bake for about 40 minutes, or until the chicken is fully cooked and the coating is deep golden and crunchy.
Remove from the oven and let the chicken rest for a few minutes before serving. Serve warm, with ketchup if desired.