Chicken drumsticks

Chicken drumsticks

Crushed cornflakes and sesame seeds make these tasty drumsticks extra crunchy.

By , 21 September 2015
Chicken drumsticks
  • Ready in: 90 mins
  • Serves: 12
  • Price: 95p per serving
Nutritional Info
Each 170g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1746KJ 417KCAL
of your reference intake.
Typical energy values per 100g: 1027kJ/245kcal.
  • 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.