Allergy free oven baked chilli chicken drumsticks recipe

Ingredients

• 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

Method

• 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.