250-284 ml vegetarian double cream/double cream or buttermilk
Instructions
In a large bowl place drumsticks and squeeze the juice of one lemon over them.
Add salt to the bowl and mix to coat the drumsticks in the salt and the lemon juice.
Add enough water to just cover the drumsticks and allow the pieces to sit in the lemon brine for approximately 30 mins.
Pour the brine from the drumsticks and ensure that all of the water is drained off.
Add all of the dried seasonings to the drumsticks and mix thoroughly to coat well.
Allow the chicken pieces to marinate for at least 15 mins before cooking. The longer the better.
Preheat the oven to 180C/360F
Lightly grease a baking tray with oil.
Dip the chicken pieces into the cream using one hand and using the other hand, coat the pieces with the ground cornflakes flour/crumbs. (see recipe video attached)
Place the chicken pieces on the greased baking tray and bake in the preheated oven for 35-45 mins or until done and golden brown.
Serve hot with chips, salad or whatever you prefer.
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