Crumbed Chicken Drumsticks2015-05-05
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
- 12 Irvine’s Chicken Drumsticks, skin on
- 185g dried breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 80g plain flour
- 1 Irvine’s Egg
- 2 tbsps milk
- 60ml honey
- 11⁄2 tbsps wholegrain mustard
- 1 garlic clove, finely chopped
- Olive oil cooking spray
Preheat the oven to 200°C. Line a baking tray with baking paper.
Combine the breadcrumbs, garlic powder and paprika in a shallow dish. Season with salt and pepper. Place flour on a plate. Whisk the Irvine’s Egg and milk together in a shallow dish.
Coat 1 Irvine’s Drumstick in flour, shaking off excess flour, dip in the egg mixture then coat in the breadcrumb mixture. Place on the prepared baking tray. Repeat with the remaining drumsticks, flour, egg mixture and breadcrumb mixture.
Spray the drumsticks with the oil. Bake the drumsticks for 40 minutes or until they are golden and juices run clear when the thickest part is pierced with a skewer.