6 Chicken Drumsticks (ff)
1tsp mixed herbs
1tsp Knorr Aromat
4 slices of wholemeal bread from a 400g Loaf (2Heb/2=1Heb)
1/2 tsp Paprika
3 eggs (ff)
Greaseproof paper to cover an oven tray
Place four slices from a 400g wholemeal loaf into the microwave and cook for 2-3 minutes, remove and allow to cool.
When breadcrumbs are cold place into a mini grinder with the herbs, paprika & Aromat and season with Pepper grind to a fine powder, place in a medium size plastic bag.
Prepare an oven tin by covering the inside with greaseproof paper.
Break the eggs into a small dish.
Set oven to 180c
Place the Chicken Drumsticks into a saucepan of water, bring to the boil, turn down to simmer for 5 mins, remove drumsticks and allow to cool.
When cool remove the skin, you should have a moist piece of Chicken.
Firstly dip the drumstick in the egg and then holding the bone of the drumstick, place into the bag, close the open end of the bag and holding it tightly, shake until the drumstick is covered with the breadcrumb mix. Remove and place on the baking tray, adding breadcrumbs where they are missing!
Cook for about 15-18 mins or until the drumsticks look nicely browned…
Serve with salad.
Credit: Pete’s Recipe Book
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