2/3 cup of plain flour
2/3 cup of milk
Dried seasoned bread crumbs - approx. 1 cup
1 - 2 drumsticks per person.
olive oil for cooking
To coat the drumsticks you need three large bowls or trays with sides.
Place the flour in the first bowl
In the second bowl whisk the egg and milk together.
In the third bowl place the seasoned bread crumbs.
Roll the drumsticks in the flour making sure all the chicken is coated well. Then gently roll the drumsticks in the egg / milk mixture. Finally coat the drumsticks in the seasoned bread crumbs making sure everything is coated well. I firmly push the bread crumbs onto the drumsticks so that they stick well.
In a large fry pan drizzle a good amount of olive oil and heat on a medium heat.
When the oil is hot gently place the drumsticks in the oil.
Turn the drumsticks after a few minutes to lightly brown all sides. Check your temperature as the coating can burn very quickly.
Once the drumsticks have browned, place them on a metal rack. I use a biscuit cooling rack. Place this over an oven dish that is slightly larger. This will collect all the drips from the drumsticks.
Cook in the oven for 40 minutes at 180 degrees Celsius.
Serve with sauce or relish ( my favourite ) or have on their own with salad or hot veggies on the side.
* If you are low on seasoned bread crumbs, add a couple of handfuls of crushed corn flakes or wheat bix.
* Add foil to the oven dish to catch the drips and make cleaning up much easier.
* I buy the drumsticks on sale for $1.99 a kilo. The cost for the meat works out to be under $2 for a meal for four people.
|Krispy Fried Chicken Drumsticks with homemade tomato relish|
|Browning in the fry pan with olive oil.|
|On a biscuit rack with oven tray underneath . Oven ready.|