Crumbed chicken drumsticks.

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.)

Ingredients:
drumsticks
breadcrumbs
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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