Spicy Cornflake Coated Chicken Legs

CORN_P1120108 copy.jpgMakes 12, prep time 15 minutes, cooking time 30-40 minutes

INGREDIENTS
12 chicken drumsticks
4 tbsp of plain flour
4 beaten eggs
100g of Kellogg’s cornflakes
1 tsp of garlic powder
1 tsp of turmeric
1/2 tsp of cayenne pepper
1 tsp of paprika
Salt & pepper
2 tsp of mixed dried herbs

TO SERVE
Coleslaw
Green salad

METHOD
Preheat the oven to 200 degrees. Wash and dry the chicken with kitchen towel. Place the cornflakes in a food processor with the dry spices and season. Pulse the food processor, until the flakes break down into crumbs. Line a baking sheet with greaseproof paper. Place three bowls on the worktop, place the flour in the first, add the eggs to the second and finally the cornflakes to the third. Roll each chicken leg in flour, then egg and finally the cornflakes. Repeat the process and place each leg on the baking sheet and sprinkle over some dried herbs. Place in the oven for 30-40 minutes, turning halfway until the crumbs are golden. Remove from the oven and serve with coleslaw and a green salad.

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