Sweet & Sour Chicken Drummettes
These delicious sweet-and-sour chicken drummettes make an easy appetizer that can be prepared ahead and served from a slow- cooker.
3 pounds (35 to 40) Gold'n Plump® Chicken Wingettes and Drummettes
1/2 teaspoon garlic salt
FOR THE SAUCE
3/4 cup sugar
3/4 cup ketchup
1/2 cup pineapple juice
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon soy sauce
1 teaspoon MSG flavor enhancer, optional
TO COMPLETE RECIPE
1 cup all-purpose flour
3 tablespoons vegetable oil
Preheat the oven to 350°F. Lightly coat a 13” x 9” baking pan with cooking spray.
Place the chicken drummettes on a sheet of wax paper and lightly sprinkle with garlic salt. Let stand for a few minutes.
Meanwhile, whisk together all the sauce ingredients in a medium bowl.
Lightly beat the eggs in a shallow bowl. Pour the flour into a separate shallow bowl. One by one, dip the chicken drummettes into the egg, then press all sides into the flour. Place on waxed paper.
Heat the oil in a large skillet over medium-high heat. Arrange the chicken in a single layer. Lightly brown, turning once, for 5 to 6 minutes, or until lightly browned but not cooked through.
As they brown, place the drummettes in a single layer in the prepared pan.
Whisk the sauce and pour over the chicken.
Bake for 45 to 50 minutes or until the drummettes are thoroughly cooked and fork tender.
During the last 15 minutes of baking, add 2 cups red or green bell peppers (or a combination) in 1/2-inch pieces. Stir gently to coat with the sauce.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat48%
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.