Saturday, November 3, 2012

Allergy free oven baked chilli chicken drumsticks recipe

  • ½ cup cornflake crumbs
  • ½ cup polenta
  • 2 tsps ground paprika
  • 1½ tsp cayenne pepper
  • ½ cup Orgran plain flour
  • Salt and pepper to taste
  • ¾ cup goat’s milk
  • 8 large chicken drumsticks, skin removed
  • Olive oil spray

  • Preheat oven to 200°C.
  • Line a large baking tray with baking paper.
  • In a large bowl combine the cornflake crumbs, polenta, paprika and cayenne powder. 
  • Stir until well combined.
  • Place the flour in separate bowl and season with salt and pepper.
  • Pour the goat’s milk in another bowl.
  • Dip the drumsticks, one at a time, in flour to coat, shaking off any excess. Pat the flour on if necessary.
  • Dip a pastry brush into the goat’s milk and pat the milk over each drumstick to coat.
  • Then coat the drumsticks in the cornflake mixture, running the mixture through your fingertips and over the drumsticks until they are evenly coated.
  • Spray each drumsticks with olive oil then place them on the prepared tray.
  • Roast for 40 minutes or until golden and cooked through.

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