Recipe: Herby Breaded Drumsticks With Wedges And Slaw

Finger-licking.... nice?

Quick, easy and so gosh-darn scrum my you'd be mad not to have a go at this fast-food style dinner. Breadcrumbs are a great way to use up slightly stale bread and they will keep for ages in the freezer. Not only will this reduce bread waste but it means you'll always have them on hand for recipes like this. The herbs were from our herb garden, but you can get them in any major supermarket, or just use a good dose of salt and pepper.

Feeds: 2

Time: 15mins prep, 45mins cooking

Ingredients:

4/6 chicken drumsticks

50g plain flour

1 large egg

For the breadcrumb coating:
50g of breadcrumbs
1 tbsp chopped rosemary
1 tbsp chopped thyme
1/2 tsp garlic salt
1 tsp paprika
1/2 tsp ground pepper

For the sides:

4 medium to large potatoes

1 tbsp olive oil

Salt and Pepper

1/4 head of red cabbage

1/4 head of white or green cabbage

1 tsp wholegrain mustard

2 tbsp creme fraiche

1 tsp white wine vinegar 

Method:

Heat oven to 190°C (fan). In a bowl mix the breadcrumbs, herbs and seasoning. Break the egg into a separate bowl and whisk until beaten. Finally put the flour in a bowl and we can start assembly. One at a time, roll each of the drumsticks in flour, making sure they are fully coated before doing the same in the beaten egg. Finally roll in the breadcrumb mix. Don't be afraid to pack it on thick and press it onto the chicken. Once all the drumsticks are coated place in the fridge for half an hour to help the coating stay on.

 

Bring a large pan of water to the boil (or boil it in the kettle and pour into a pan). Wash, then chop the potatoes into chunky wedge shapes (no need to peel) and pop them in the boiling water for 8-10 minutes. Pour the potatoes into a colander and allow to steam dry for a few minutes before spreading them on a deep, non stick baking tray. Toss them in a good glug of olive oil and a generous pinch of salt.  Retrieve the chicken from the fridge and place on a foil covered grill pan. Put both into the oven for 45 minutes, turning the chicken and the wedges at about the half way point.

Chop both the cabbages into chunky, rustic strips and mix in a large bowl with the mustard, vinegar and creme fraiche for a fresh crunchy slaw.

Serve with ketchup or mayo for dipping and some lemony fresh wipes for your gob. 



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