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Crispy chicken drumsticks
Crispy chicken drumsticks


  • ½ cup flour
  • 2kg chicken drumsticks (we used Turk’s free-range corn-fed drumsticks)
  • 4 eggs, whisked
  • Crumb mix
  • 1 box crackers, such as Cabin Bread or Salada
  • 1 clove garlic, peeled
  • Zest 3 lemons
  • 1 tsp chilli flakes
  • 1 tsp Spanish smoked paprika (optional)
  • 2 Tbsp dried oregano (optional)
  • 75g butter

Crispy chicken drumsticks

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Preheat oven to 220°C. Put all ingredients for the crumb mix into a food processor and whiz until combined into a rough crumb.

Put the flour, some salt and pepper and the chicken drumsticks in a bag and shake to coat the drumsticks evenly. Coat the drumsticks in the whisked egg and then in the crumb mix.

Place the drumsticks on a baking paper-lined oven tray and cook in the preheated oven for 10 minutes. Turn the drumsticks, reduce oven heat to 170°C and cook chicken for a further 20 minutes or until cooked through. Season to taste.

Serve with creamy mashed potatoes and either a green salad or steamed winter greens.

Article from the June, 2012 issue of Taste magazine.

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