Peanut Drumsticks recipe
information
To skin the drumsticks, cut through the skin lengthways with a sharp knife or scissors, then pull the skin away with a sharp tug.
ingredients
Serve hot with buttered noodles or jacket potatoes, or cold with a chicory and cress salad or as part of a finger buffet with a relish.
8 chicken drumsticks, skinned
75 g (3 oz) smooth peanut butter
1 egg, beaten
75 ml (3 fl oz) milk
salt and freshly ground black pepper
200 g (7 oz) plain potato crisps
50 g (2 oz) plain flour
vegetable oil, for greasing
75 g (3 oz) smooth peanut butter
1 egg, beaten
75 ml (3 fl oz) milk
salt and freshly ground black pepper
200 g (7 oz) plain potato crisps
50 g (2 oz) plain flour
vegetable oil, for greasing
method
1. Heat the oven to 190°C (375°F) Gas 5. Brush a baking sheet with oil.
2. Put the peanut butter into a bowl and beat in the egg with a wooden spoon. Gradually beat in the milk, then season to taste with salt and pepper. Pour the mixture into a shallow bowl.
3. Put the potato crisps into a polythene bag and crush with a rolling pin. Spread out on a flat plate.
4. Spread the flour out on a separate plate.
5. Coat each chicken drumstick in flour, then in the peanut mixture
followed by the crushed crisps. Make sure that each layer is evenly covered.
6. Place the coated drumsticks on the prepared baking sheet and bake in the oven for 45-50 minutes, or until crisp and lightly browned. Serve hot or cold.
2. Put the peanut butter into a bowl and beat in the egg with a wooden spoon. Gradually beat in the milk, then season to taste with salt and pepper. Pour the mixture into a shallow bowl.
3. Put the potato crisps into a polythene bag and crush with a rolling pin. Spread out on a flat plate.
4. Spread the flour out on a separate plate.
5. Coat each chicken drumstick in flour, then in the peanut mixture
followed by the crushed crisps. Make sure that each layer is evenly covered.
6. Place the coated drumsticks on the prepared baking sheet and bake in the oven for 45-50 minutes, or until crisp and lightly browned. Serve hot or cold.
serving amount
serves 4
rate this recipe
8.5
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
