Crispy oven-baked chicken drumsticks coated in crushed Jatz crackers, Parmesan and herbs. Golden, crunchy and full of flavour, they’re a simple crowd-pleasing dinner the whole family will love.
Serves: 4 | Preparation: 15 minutes | Cook time: 45 minutes
Seasoning
- 3 T Italian seasoning
- 2 t smoked paprika
- 2 t garlic powder
- 2 t salt
- 1.5 t pepper
Crumb
- 2 C Arnott’s Gluten free Jatz crackers
- ¼ C (20g) Parmesan grated
- 2 T seasoning (above)
- 2 T Parsley, finely chopped
Flour
- ¾ C Gluten free flour
- 3 T Seasoning (above)
- 2 eggs
- 2 T milk
- 1 kg Chicken Drums, skin on –( aprox 9 drums)
Preheat oven to 180C fan forced. Place a wire rack over a baking tray or oven dish and lightly spray or brush the rack to prevent sticking.
In a small bowl combine all seasoning ingredients. Set aside and use for seasoning in both the crumb and flour mixtures.
Blitz (or finely crush) Jatz crackers to form a crumb (with a bit of texture). Transfer to a shallow bowl, and mix with parmesan, parsley and 2 T of the seasoning mix.
In a separate shallow bowl, combine the flour and 3T of the seasoning mixture.
In another bowl whisk together the eggs and milk
Pat the chicken drums dry with a paper towel.
Work with one drumstick at a time, dredge in the seasoned flour mix shaking off any excess off. Dip into the egg mixture, allowing any excess to drip off, then roll in crumb mixture, pressing gently so the coating adheres.
Place the coated drumsticks on the prepared rack.
Once all the chicken in coated, spray or drizzle each one with oil.
Bake 25 mins, then carefully turn the drumsticks over, lightly oi again and bake for another 20 minutes, or until golden.
Allow to rest for 5 minutes before serving
