- 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
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.
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.
Melt the butter and put in another dish. Add the eggs and beat the fork until evenly mixed.
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.
Dip the drumsticks in the egg mixture so they're completely coated, then roll them in crumbs, pressing them on firmly.
Put the drumsticks on a baking tray, leaving a gap between each one. Bake for 40-45 minutes. Serve with carrot salad.