Quick & Easy

Crunchy chicken drumettes

12 Item



1.Place flour in a plastic bag, add drumettes, a few at a time, shaking bag to lightly coat them in flour. Remove floured drumettes from bag. Beat egg and milk together in a shallow dish, dip each floured drumette in egg mixture, coat evenly in breadcrumbs then re-dip in egg mixture and coat again in breadcrumbs to give a double coating. Place crumbed drumettes on a tray, cover and refrigerate for 30 minutes.
2.Pour the oil over the base of a large baking dish and heat in a 180°C (160°C fan forced) preheated oven for 10 minutes. Remove dish from oven, add crumbed drumettes then return to oven and bake at 180°C (160°C fan forced) for about 30-35 minutes, turning drumettes occasionally during cooking until crisp and golden. Drain drumettes on paper towel and serve with sauce of your choice.

Drumettes are the meaty end of the chicken wing. If they are not on display in your supermarket or chicken shop you can ask for them to be prepared specially for you.


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