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Ingredients
- 2 eggs (lightly beaten)
- 1 tbsp plain flour
- 1 1/2 cups coarse sourdough breadcrumbs
- 25g parmesan (finely grated)
- 1 tbsp flat-leaf parsley
- 1 tbsp oregano (both chopped)
- 8 chicken drumsticks
Method
Method
Preheat oven to 220C. Combine 2 eggs (lightly beaten) with 1 tbsp plain flour in a shallow bowl and whisk until smooth. In a separate bowl, combine 1 1/2 cups coarse sourdough breadcrumbs, 25g parmesan (finely grated), 1 tbsp flat-leaf parsley and 1 tbsp oregano (both chopped). Dip 8 chicken drumsticks, one piece at a time, in eggwash, then coat in breadcrumb mixture. Place drumsticks in a greased ovenproof dish and roast for 20 minutes. Turn drumsticks and roast for a further 15-20 minutes or until golden and cooked through. Serve with a baby rocket and roast cherry tomato salad.
