Crumbed chicken drumsticks.


This one should pass the dietician test. (I was once told by a nutritionist that it’s impossible to use too much oil when you spray it, so that’s good enough for me.)

spray oil

Skin the drumsticks. Easiest way to do this is to waste a few paper towels – grab the top loose  bit of skin with a bit of paper towel, and pull skin off towards the bottom of the leg. (Or have I said that the wrong way round?…  loose bit is at ‘narrow’ end, pull towards meatier end.)

I dump all the skinned drumsticks in a big bowl. Spray each one all over with oil, then coat with breadcrumbs. Place on racks on oven tray, and bake at 180C (360F I think) till cooked. Depends on size how long. I usually give them another spray before putting them in the oven – make sure you spray from above, otherwise you’ll blow loose breadcrumbs all over the place.

For variety you could also add whatever seasoning you like to the breadcrumbs – or sesame seeds.  Plain ol’ breadcrumbs are still yummy –

Positives: Low fat.
Negatives: Cleaning the racks is a pain. And you find yourself eating ‘just one more’ because of the crunchy breadcrumb coating at each end of the drumstick!


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