This is definitely the most tea-infused chicken so far.
A combination of tea oil, tea marinade, and “tea crumbs” worked well together.
Chicken drumsticks – I had about 10
Oolong tea leaves (I had been reusing tea leaves by re-drying them after steeping)
Salt and pepper to taste
To make the tea oil, I mixed together canola oil and Oolong leaves. I let this mixture sit for a couple of days.
The drumsticks were marinaded overnight in Oolong tea.
Prior to baking, I made a breadcrumb mixture consisting of Oolong leaves, salt, pepper, and bread crumb. Feel free to add more breadcrumbs or Oolong leaves if you would like.
Instructions for Cooking:
Adapted from Oven Fried Chicken
- Heat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil. Oil it with the tea oil.
- Remove drumsticks from tea marinade. Cover with breadcrumb mixture and place the drumsticks on top of tea oil.
- Bake for 30 minutes. Flip the drumsticks and bake for another 20 minutes.
Received a thumbs up from my husband.