- Cooking time:
- 45 mins
Preparation 30 mins Cooking 45 mins This is finger ‘lickin’ delicious, full of flavour and coated with crispy breadcrumbs. These chicken drumsticks are bound to become a family favourite supper.
Using half and half wholemeal and white bread will increase the crunch, texture and fibre content of these drumsticks immensely without sacrificing taste or flavour.
Developed to help boost fibre intake, the crispy coating, wedges and health slaw all contribute. The overall dish has a fibre content of 11g – that’s over a third of your daily recommended target.
|Values shown are approximate.|
Place the chicken in a mixing bowl and add all the marinade ingredients. Stir well and leave for at least 15 minutes or over night in the fridge. Heat the oven to 220c, 200c fan, gas 7.
Place the chicken on a roasting tray and bake for 25 mins. Meanwhile, cut the crusts off the bread, place the bread in a food processor and whizz to make fine crumbs. Remove the chicken from the oven and allow to cool for 5 mins.
Slice the potatoes into wedges, line on a baking tray, drizzle with olive oil and sea salt and brush with the rosemary, then place in the centre of the tray. Bake in the oven until the chicken is cooked.
Meanwhile, whisk the mayonnaise, yogurt, lemon juice and zest together and season. Add the carrot ribbons and shredded cabbage. Finally core and grate the apple and add to the slaw. You could also add Dijon mustard, chilli flakes or fresh herbs to spice it up. Or swap the lemon for a lime.
Place the egg on a plate and whisk well with a fork. Place the breadcrumbs on a second plate and season with salt and black pepper and a pinch of paprika. Roll the chicken drumsticks one at a time, first in egg then in the bread crumbs.
Place chicken onto the baking tray again and return to the oven for a further 15 minutes until golden brown, crispy and the chicken is cooked through.
Served with homemade potato wedges and health-slaw.
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