Crumbed chicken drumsticks with tasty slaw

chicken drums 1

Panko-crumbed chicken drumsticks

This could possibly be the most delicious chicken I’ve tasted, and it’s such a simple recipe. Not only are drumsticks affordable, they have loads of flavour and cooked like this, the meat is juicy and tender. No need for a deep fryer here, or loads of oil. You get perfect, crunchy, oven baked chicken that’ll have people coming back for seconds (and thirds!). The slaw is the perfect side – it’s crunchy and zesty.

Ingredients

Crumbed chicken
1kg – 1.5kg chicken drumsticks
3 free-range eggs, beaten
1/4 cup flour
1 packet panko crumbs (in the breadcrumb section at your supermarket)
White pepper and black pepper
1-2 tsp paprika
Oil, for brushing

Slaw
1/3 cup good quality or homemade mayonnaise
1/2 tsp sesame oil
2 tsp lime or lemon juice
1 clove garlic, crushed
4-5 cups finely sliced cabbage (purple, savoy)
1 carrot, peeled and grated or shaved
2 sticks celery, finely chopped
1/2 cup chopped fresh herbs – coriander/mint/parsley
1/2 cup peanuts, roughly chopped

Method

Preheat the oven to 200c (or 180c fan bake), and line a roasting tray with baking paper.

Lay the drums on on a clean board. Pat dry, then pull the skins back up to cover the chicken meat, if they have sagged down (sorry, that’s the only way I could think to explain it). Season all over with black and white pepper, paprika and salt. Toss them in a bag with the flour to coat evenly, and dust off the excess.

Tip the crumbs into a large bowl, and the beaten eggs in another. Dip each floured drumstick in the egg wash, let the excess egg drip off for a few seconds, then coat with a layer of panko crumbs, pressing it all in to coat as thick as possible.

Arrange the drums in the roasting tray (not touching), and either drizzle with oil or use a pastry brush to gently dab each one with oil all over. Bake in the oven for 40 minutes, or until golden brown and crunchy. You can turn them over once if you like.

To make the slaw, mix the mayo, sesame oil, lime juice and garlic together and toss through the other ingredients in a bowl. Season with salt and pepper.

  1. Kelly Allen Reply
    Made this for my family last night and it was a huge hit! Thanks!
  2. Pingback: ChelseaWinter.co.nz Pork belly with crunchy crackling » ChelseaWinter.co.nz

  3. natasha Reply
    Made this tonight. Gorgeous and easy. I didn't know what to do with drumsticks. This was fantastic thankyou
  4. Emma Reply
    Yum! I didn't have egg so lightly brushed floured chicken with melted butter(not much) and then crumbed. Didn't need the oil that way. Came out delish!
  5. Stacey Reply
    Am loving your recipes! Wee question - seen as it's school holidays and I've a little time, is it possible to freeze the crumbed drumsticks before they're cooked?
  6. Sonja Watson Reply
    My step son doesn't like chicken drums, so after trying different recipes I thought I would try this one - it was a hit! I would like to know if there are any other spices I could add to give them a bit of spice. The paprika was lovely but just not enough flavour for me:)
    • Cumorah Tamihana Reply
      Hi Sonja I used Vegeta gourmet stock in a blue pot, found in the spice section at the supermarket. mix this with the paprika and you have a gorgeous seasoned/spice drum stick.
  7. Leigh Sanson Reply
    Yum yum yum I love these drums! Thanks ladies, they were delicious! I put them in a kfc bucket and tricked my children. Woohoo too young to notice. One to mum, zero to children.
  8. Kirsty Andrews Reply
    Made this last night. Loved the tasty slaw. Didn't have celery so used an extra grated carrot and 1/4 of an onion instead....really yum! Used chicken marylands and cooked for 1 hour. Will add a few more spices to the chicken next time but was definitely deliciously crunchy. Thanks Chelsea, will be making this slaw a lot :D
  9. Heather Reply
    Can anyone tell me what cookbook this recipe is in? Thanks
    • Chelsea Winter Reply
      It's not in any of them - perhaps I should remedy that!
  10. Anna Reply
    I love this recipe.... easy and fun (even if a bit messy). Have even tried making it gluten free for the hubby and it worked so super chuffed!

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