Recipes
Chicken drumsticks
Crushed cornflakes and sesame seeds make these tasty drumsticks extra crunchy
Crushed cornflakes and sesame seeds make these tasty drumsticks extra crunchy
(5 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 95p per serving
Nutritional Information
Each 170g serving contains
Energy
1746kj
417kcal
1746kj
417kcal
21%
Fat
22.3g
22.3g
High
32%
32%
Saturates
8.8g
8.8g
Med
44%
44%
Sugars
1.4g
1.4g
Low
2%
2%
Salt
1g
1g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
1027kj/245kcal
Typical energy values per 100g:
1027kj/245kcal
Ingredients
2 x 1kg packs chicken drumsticks
150g bread (weighed without crusts, preferable 2-3 days old)
100g Asda Cornflakes
100g sesame seeds
100g Parmesan, finely grated
1 level tbsp paprika
2 level tsp dry mustard powder
100g butter
4 free-range eggs
75g plain flour
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Remove most of the skin from the drumsticks but don't worry if it doesn't all come off. Line two baking trays with baking paper.
2
Whizz the bread in a processor to make crumbs. Put the cornflakes in a freezer bag and crush gently with a rolling pin, making sure that they don't turn to powder. Put the crushed cornflakes in a dish with the breadcrumbs, sesame seeds, Parmesan, paprika and mustard and mix together.
3
Melt the butter and put in another dish. Add the eggs and beat the fork until evenly mixed.
4
Put the flour on a plate and season. Dip the drumsticks in the flour so they're coated all over. Tap off any excess flour.
5
Dip the drumsticks in the egg mixture so they're completely coated, then roll them in crumbs, pressing them on firmly.
6
Put the drumsticks on a baking tray, leaving a gap between each one. Bake for 40-45 minutes. Serve with carrot salad.